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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is made with fresh corn, pasta, red onion, jalapeno, and fresh cilantro, all tossed in a perfectly spiced dressing and topped with cotija cheese and fresh lime. It’s street food meets comfort food and it is so addictive.
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Prep Time 17 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 545
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb. (rotini, cavatappi, or farfalle) Pasta
  • 16 ounces (4-5 ears or 3-4 cups) Fresh or Frozen Corn
  • 2 Tablespoons Butter
  • 1/4 cup (finely diced) Red Onion
  • 1 (seeded and minced) Jalapeno
  • 1/2 cup (tightly packed, chopped) Fresh Cilantro
  • 3/4 cup (1/4 cup reserved for garnish) Cotija Cheese
  • 1/4 cup (from 2-3 limes) Fresh Lime Juice
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream or Mexican Crema
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 (optional, diced) Chipotle Chilies in adobo sauce

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool while you prep the rest.
  2. Cook the Corn: If using fresh corn, brush the corn with butter and grill or pan-sear in a skillet until lightly charred (8-10 minutes). Slice kernels off the cob. If using frozen corn, saute in a skillet with butter over medium heat for 8 minutes until warmed.
  3. Make the Dressing: In a bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. Add optional chipotle chilies for extra spice.
  4. Assemble the Salad: In a large bowl, combine the cooked pasta, corn kernels, red onion, jalapeno, cilantro, and 1/2 cup of Cotija cheese. Pour the dressing over and toss to coat evenly.
  5. Chill & Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Just before serving, top with the remaining 1/4 cup of cotija cheese, a squeeze of lime, extra cilantro, and a sprinkle of chili powder.

Notes

This salad keeps well and tastes even better the next day. Store it in an airtight container in the fridge for up to 3-5 days. Stir before serving, and freshen it with a bit more lime juice or crema if needed.