Mexican Street Corn Pasta Salad

This street corn pasta salad combines cavatappi pasta with corn, green onions, jalapeno, cilantro, and Mexican cotija cheese all toosed in a chipotle lime dressing.

Course pasta salad, Side Dish, side dish/pasta salad

Cuisine American, Mexican/American, Southern

Keyword how to make Mexican street corn pasta salad, how to make street corn pasta salad, Mexican street corn pasta salad recipe, street corn pasta salad, street corn pasta salad recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 427kcal

Author Beth Pierce

Ingredients

Chipotle Lime Dressing

1 cup mayonnaise
½ cup sour cream
3 tablespoons lime juice
2 chipotle pepper packed in adobo sauce, chopped
1½ teaspoons adobo sauce

Street Corn Pasta Salad

1 tablespoon vegetable oil
16 ounces frozen or fresh corn about 4 ears
1 lb. uncooked cavatappi pasta
4 green onions thinly sliced
1 small jalapeno, deveined and minced
½ bunch cilantro, finely chopped about ½ cup
½ cup cotija cheese
salt to taste
freshly ground black pepper to taste

Instructions

Whisk the mayonaisse, sour cream, lime juice, chopped chipotle peppers, and adobo sauce together.
Heat the oil in a large cast-iron skillet over medium heat. Add the corn and toss it every few minutes until browned and charred.
Meanwhile, cook the noodles al dente according to packages instructions and drain well.
Combine the pasta, corn, green onions, jalapeno, cilantro, and cotija cheese in a large serving bowl.
Pour the prepared dressing over the top and toss to coat.

Notes

Store the pasta in a airtight container in the refrigerator for up to 3 days.

Nutrition