Mexican Street Corn Pasta Salad
Ingredients
- 16 ozcorn
i use frozen yellow corn out of convenience.
- 2 tbspbutter
- 8 ozdried pasta
cook it per package instructions
- ¼ csour cream
plain greek yogurt or whipped cottage cheese will also work
- 3 tbspmayonnaise
you can use 3 or 4 tablespoons
- 4 clovesgarlic
minced
- ½ ccotija cheese
grated, plus extra based on preference
- ¼ cred onion
or shallots
- 1lime
- ½ tspchipotle powder
- ¼ tspcumin
- 2 tbspcilantro
finely diced
- ¼ tspsalt
- 1 smalljalapeno
seed removed, finely diced, you can also used canned poblano peppers where are a bit more mild.
Directions
- 1
Cook the pasta per package instructions. Once it is cooked, drain the pasta.
- 2
In a large skillet, add the butter. Once the butter melts, add the minced garlic and diced red onion or shallot.
- 3
Once the garlic is starting to get light brown, add the corn and 1/4 tsp of salt. Mix well and cook until the corn starts to get golden brown.
- 4
Add the cooked pasta to a large bowl and add the corn mixture once it is done cooking.
- 5
Add in the sour cream, mayo, chipotle pepper powder, and cumin. Mix well
- 6
Add in the lime, finely diced Jalapeno, cotija cheese, and cilantro.
- 7
Mix well. You can add a little more cotija cheese, sour cream, mayonnaise based on your preference.
Mexican Street Corn Pasta Salad
Similar Recipes
Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, tangy, and smoky flavors of Mexican street corn transformed into a hearty meal? This Mexican Street Corn Pasta Salad delivers all the beloved notes of elote, wrapped in a satisfying pasta dish that's perfect for any occasion.
The magic of this recipe lies in its incredibly flavorful and creamy dressing, which perfectly coats tender pasta and sweet, sautéed corn. The bright zest of lime and the crumbly, salty cotija cheese create a dynamic taste experience that elevates this from a simple side to a star dish.
Prepare for a delightful medley of textures and tastes. Each forkful brings together the chewiness of pasta with the slightly sweet crunch of corn, the velvety richness of the dressing, and the savory tang of cotija. Hints of chipotle and cumin add a warming depth, while fresh cilantro, red onion, and a touch of jalapeño provide bursts of freshness and a subtle kick. This salad is vibrant, refreshing, and incredibly satisfying, designed to be enjoyed chilled, offering a cool contrast of flavors.
This recipe offers great flexibility. For the creamy dressing base, feel free to use sour cream, plain Greek yogurt, or even whipped cottage cheese to suit your preference. If red onion isn't on hand, shallots make an excellent substitute. And to adjust the heat, you can swap the fresh jalapeño for canned poblano peppers, which offer a milder, earthier note.
Serve this flavor-packed Mexican Street Corn Pasta Salad as a vibrant side dish for your next barbecue, a flavorful addition to a potluck, or even as a light, yet satisfying, lunch on its own.