Mexican Street Corn Pasta Salad Recipe

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Mexican Street Corn Pasta Salad Recipe

Creamy Mexican street corn pasta salad is a perfect balance of flavor, quick to toss together, and perfect for parties and easy dinners.

Prep Time15

Cook Time10

Chill Time1

Total Time1 25

Course: Salad, Side Dish

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

2 cups uncooked bow tie pasta
1 tablespoon olive oil
2 (15.25-ounce) cans whole kernel corn, drained
4-6 mini sweet peppers, chopped
1-2 jalapeno peppers, seeded and minced
¾ cup Cotija cheese, divided
1 avocado, cubed
¼ cup fresh cilantro leaves, chopped

Dressing

⅔ cup mayonnaise
⅓ cup olive oil
3 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic pepper

Instructions

Cook pasta according to package directions. Drain and add to a large bowl.
In a large skillet over medium heat, add oil and drained corn. Roast corn for 10-12 minutes, or until slightly golden brown.
Add corn to your pasta bowl along with chopped peppers and minced jalapeno.
In a small bowl, whisk together mayonnaise, olive oil, lime juice, chili powder, cumin, paprika and garlic pepper.
Add dressing to your pasta bowl and toss to combine. Chill for at least 1 hour.
Right before serving, add ½ cup cotija, avocado and cilantro and toss to combine. Sprinkle with remaining cotija and chopped cilantro, if desired.

Video

Notes

Recipe Tips.

Optional mix-ins include crumbled bacon, cooked chicken cubes, or black beans.
Instead of using canned corn, use an equal amount of frozen corn kernels, or cut kernels off of a fresh corn cob.
Skip roasting the corn in a skillet and grill fresh corn on the cob, and then cut off the kernels.
Increase the heat and leave the jalapeno seeds in. You can also sprinkle on cayenne peppers or add a splash of hot sauce to the dressing.

Make ahead, assemble without avocado and half the Cotija, chill up to 24 hours, then finish with avocado and remaining cheese.

Store leftovers in an airtight container and store in the refrigerator for 3-4 days. If possible, keep the avocado separate or add it fresh just before serving. Stir before serving and add a splash of lime juice if it seems dry. Do not freeze.

For more substitutions and tips, check out the full recipe post

Nutrition