Mexican Street Corn Pasta Salad
Get ready to elevate your summer gatherings with this vibrant Mexican Street Corn Pasta Salad Recipe! This delightful dish combines the sweetness of fresh corn, the kick of spicy jalapenos, and a creamy chili lime dressing that dances on your palate. Perfect for picnics, barbecues, or any casual get-together, this salad is not only visually stunning but also packed with flavor and nutrition. In just 30 minutes, you can whip up a refreshing side that will impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husks removed) – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- 2 medium jalapeno (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped – more for garnish)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime – optional)
- ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
Instructions
- Cook the corn: Grill or sauté until charred and tender.
- Cook the pasta: Boil in salted water until al dente; drain.
- Combine ingredients: Mix cooked corn and pasta in a bowl.
- Make dressing: Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
- Assemble: Toss dressing with corn and pasta; fold in jalapenos, onion, and cilantro.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg