Name: Mexican Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.33 tablespoon vegetable oil or melted butter; 8 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups; 0.67 teaspoon kosher salt; 0.33 teaspoon ground black pepper; 10.67 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.; 0.33 cup mayonnaise I prefer this vegan mayo - affiliate link; 4 tablespoons sour cream; 0.67 teaspoon chili powder; 0.33 cup lime juice freshly squeezed (from 1 ½ to 2 limes); 0.67 teaspoon kosher salt; 0.33 teaspoon ground black pepper; 2.67 medium-size jalapeno seeded and sliced/chopped; 0.67 cup red onion chopped finely; 0.33 cup fresh cilantro chopped - more to use as garnish; 0.67 cup cotija cheese crumbled

Tasty And Nutritious Mexican Corn Pasta Salad. A perfect dish to bring to any summertime gathering. The corn pasta salad recipe provides a healthy and tasty meal that will please everyone's taste buds! This recipe is full of vegetables, protein-rich beans, fiber from whole grain pasta, and antioxidants from fresh herbs.

What is Mexican Corn Pasta Salad

An essential blend of mayonnaise, creams, and spices. It is a thicker version of Mexico's sour cream. The cotija squashed from the smeared grilled maize is liberally spread out. The blend may seem a bit strange, but the results are absurd!

How to make it Mexican Corn Pasta Salad

Mix savory cream, mayo, lime and juice, garlic powder, chile powder, cayenne pepper, and a few big pins of salt and pepper in a larger basin. In a large bowl, combine pasta, maize, cotija, and cilantro.

Why one should eat this dish

Food offers nutrients—food. Nutrients are substances that provide: energy for breathing, breathing, digestion, warming, the development and repair of the body, and the healthiness of the immune system.

Mexican Corn Pasta Salad

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Author: Carelli
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 minutes
Yield: 8 Serving 1x

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Description

Mexican Corn Pasta Salad is a dish that combines the best of both worlds. It has all the taste and flavor of Mexican food, but still maintains a healthy balance with nutritious ingredients like corn and pasta.

Ingredients

Scale

For The Corn:

1.33 tablespoon vegetable oil or melted butter
8 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
0.67 teaspoon kosher salt
0.33 teaspoon ground black pepper

For the Pasta:

10.67 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

0.33 cup mayonnaise I prefer this vegan mayo - affiliate link
4 tablespoons sour cream
0.67 teaspoon chili powder
0.33 cup lime juice freshly squeezed (from 1 ½ to 2 limes)
0.67 teaspoon kosher salt
0.33 teaspoon ground black pepper

For The Mexican Corn Salad:

2.67 medium-size jalapeno seeded and sliced/chopped
0.67 cup red onion chopped finely
0.33 cup fresh cilantro chopped - more to use as garnish
0.67 cup cotija cheese crumbled

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.

Category: Pasta Salad
Method: Easy
Cuisine: Mexican

Keywords: Vegetarian Recipes

Summary: The Salad is a delicious, nutritious dish. It can be made with everyday ingredients in many kitchens, and it contains all of the essential macronutrients needed for good health: protein, fat, carbohydrates, and vitamins. -It's so easy to make this healthy yet tasty pasta salad; you'll want to share your recipe! You will need fresh corn kernels (about 3 cups), tomato sauce or salsa (½ cup), green onion stalks chopped finely (1 whole stalk) cilantro leaves chopped finely (3 tablespoons).

Reference - Mexican Corn Pasta Salad

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