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!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 people
For the Chili Lime Dressing
TO PREPARE THE CORN (fresh or frozen)
METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
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.
- 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.
Calories: 269kcal | Carbohydrates: 11g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 317mg | Potassium: 96mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 0.7mg