MEXICAN STREET CORN PASTA SALAD

This Mexican Street Corn Pasta Salad recipe is perfect for summer entertaining with friends and family. Tossed in a flavorful chili lime dressing, this pasta salad recipe holds up well to hot summer days and nights. But it can be made any time of year with the help of three different types of corn (frozen, fresh, or canned) and a number of variations!

It is hot here in Vermont! I mean, super hot. Some days, I just can’t even think about taking a stroll outside. But all this warm weather sure makes me crave the flavors of summer. And the one ingredient that makes me think of all things summertime – corn.

Sweet, golden yellow, juicy corn. It’s beautiful this time of year and I just can’t get enough. Which is why my challenge was to come up with more and more recipes featuring this superb vegetable. So I took some inspiration from my three delicious corn recipes
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INSTRUCTIONS
For The Grilled/Roasted Mexican Street Corn Salad Recipe:
  • To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  • Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
  • Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
  • While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.
  • To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
  • To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
  • Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
  • For The Skillet-Roasted Mexican Street Corn Salad Recipe:
To prep the corn: 
  • Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  • Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  • While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.
  • To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
  • To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
  • Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Keywords: Mexican Corn Pasta Salad, Mexican Pasta Salad with Corn, Street Corn Pasta Salad, Roasted Corn Pasta Salad
Recipe adapted from Here

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