Mexican Street Corn Pasta Salad
This easy Mexican Street Corn Pasta Salad is loaded with creamy dressing, sauteed corn, pasta, lime, and cotija cheese.
Ingredients
- 16 oz Corn I use frozen yellow corn out of convenience.
- 2 tbsp Butter
- 8 oz Dried Pasta cook it per package instructions
- 1/4 cup Sour Cream Plain Greek Yogurt or whipped cottage cheese will also work
- 3 tbsp Mayonnaise you can use 3 or 4 tablespoons
- 4 cloves Garlic minced
- 1/2 cup Cotija Cheese, grated plus extra based on preference
- 1/4 cup Red Onion or Shallots
- 1 Lime
- 1/2 tsp Chipotle Powder
- 1/4 tsp Cumin
- 2 tbsp Cilantro finely diced
- 1/4 tsp salt
Optional
- 1 small jalapeno, seed removed, finely diced You can also used canned poblano peppers where are a bit more mild.
Instructions
- Cook the pasta per package instructions. Once it is cooked, drain the pasta.
- In a large skillet, add the butter. Once the butter melts, add the minced garlic and diced red onion or shallot.
- 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.
- Add the cooked pasta to a large bowl and add the corn mixture once it is done cooking.
- Add in the sour cream, mayo, chipotle pepper powder, and cumin. Mix well
- Add in the lime, finely diced Jalapeno, cotija cheese, and cilantro.
- Mix well. You can add a little more cotija cheese, sour cream, mayonnaise based on your preference.
Notes
Also, if you like a saucier pasta salad, double the mayo, and then add a little bit more chipotle pepper powder and cumin