Mexican Street Corn Pasta Salad Recipe
This Mexican street corn pasta salad is cool, creamy, and flavorful, packed with fresh roasted corn, tangy lime, and a spicy kick, perfect for parties!
Servings: 8
Calories: 240kcal
Ingredients
- 1/2 lb pasta noodles I’m using farfalle noodles
- 4 fresh ears of corn on the cob about 3 cups fresh corn kernels
- 1-2 jalapeno peppers finely chopped (seeds and innards removed for less spicy)
- 2 cloves garlic minced
- 1/2 cup fresh chopped cilantro
- 1/2 cup Mexican crema or use sour cream
- 2 tablespoons mayonnaise
- Juice from 1 small lime about 1 tablespoon
- 1/2 tsp red pepper flakes or to taste
- 3 ounces cojita cheese crumbled
- Salt to taste
Instructions
- Cook the pasta in lightly salted boiling water until al dente, about 10 minutes. Drain and set aside.
- While the pasta is boiling, cut the corn from the cobs. Heat the olive oil in a large pan to medium-high heat and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
- Next, add the charred corn to a large mixing bowl and stir in the cooked pasta and the remaining ingredients.
- Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
- Top with a bit of extra crumbly cheese and fresh cilantro.
Notes
If you’d prefer more mellow garlic flavor, soak the minced garlic in the lime juice before cooking the pasta.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 383IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 1mg