Mexican Street Corn Pasta Salad

4.22 from 28 reviews

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad - this easy to make pasta salad recipe is loaded with flavor! Charred corn and pasta are tossed in a creamy chili-lime dressing and topped with cotija cheese and crispy bacon!

Course Salad, Side Dish

Cuisine Mexican

Keyword Mexican Pasta Salad, Mexican Street Corn Pasta Salad, Pasta Salad Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 269kcal

Author Chef Kathy McDaniel

Ingredients

For the Chili Lime Dressing

1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1 garlic clove, minced
1 lime, juice and zest
1/4 teaspoon chili powder
1/8 teaspoon ground cayenne pepper (optional)

For the Pasta Salad

2 (12-ounces) bags frozen corn or 5 to 6 ears of fresh corn
2 cups cooked pasta (any small shaped pasta)
4 green onions, sliced
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro
1/2 cup Cotija cheese cut into small cubes
6-8 strips bacon, cooked until crispy and chopped or crumbled (optional)
Salt and ground black pepper to taste

Instructions

TO PREPARE THE CORN (fresh or frozen)

METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)

Heat a 1 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.

METHOD #2: On a grill (corn on the cob)

Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill.
Heat your grill to medium heat. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.

To Make the Chili-Lime Dressing

In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime zest and juice, chili powder and cayenne (if using). Whisk until well combined.

Make the Pasta Salad

In a large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese.
Pour the mayonnaise mixture over the corn/pasta mixture and toss well. Add the bacon and mix together. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to serve later.

Video

Notes

Two cups of cooked pasta is about 2 ounces of dried pasta
Place the salad in an airtight container and store it in the refrigerator for 4 to 5 days.
Nutrition facts includes the bacon however, all nutrition facts are an estimate and will vary depending on brands of ingredients used.

Nutrition