I stole this recipe for Mexican Street Corn Pasta Salad from Isabeleats.com. This pasta salad is perfect side dish to grilled chicken. Corn is cooked in a skillet until lightly charred. Then in a bowl, lime juice, mayonnaise, crema, garlic powder, salt and cayenne pepper are whisked together. Next the mixture is added to a bowl with the corn, cheese and cooked pasta. Everything is tossed together and refrigerated until serving. Any short pasta shape can used for this recipe.

The ingredients for this recipe are: 16 oz ditalini pasta, 2 tbsp butter, 2 ½ cups corn, 4 tbsp lime juice, 1 cup mayonnaise, 1 cup Mexican crema, ¼ tsp salt, ½ tsp garlic powder, ¼ tsp cayenne pepper, 2 tbsp chopped cilantro and ½ cup crumbled cotija cheese

Cook the pasta to al dente, according to package directions.

Drain and then transfer to a large bowl. Allow to pasta to cool on the counter or in the fridge while preparing the corn.

Melt the butter in a large skillet over medium-high heat. Add the corn and cook stirring occasionally, for about 10 minutes until lightly golden and charred in places.

Then in a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt and cayenne pepper.

Next add the dressing, corn, cilantro and cotija cheese to the bowl of pasta.

Toss everything together to combine.

Serve immediately topped with additional cilantro, cotija cheese and chili lime seasoning. Or cover and refrigerate until ready to serve.

If you liked this recipe for Mexican Street Corn Pasta Salad then you can also try Mexican Coleslaw, Mexican Street Corn Casserole or Mexican Corn Pudding.

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Mexican Street Corn Pasta Salad

This pasta salad is perfect side dish to grilled chicken. Corn is cooked in a skillet until lightly charred. Then in a bowl, lime juice, mayonnaise, crema, garlic powder, salt and cayenne pepper are whisked together. Next the mixture is added to a bowl with the corn, cheese and cooked pasta. Everything is tossed together and refrigerated until serving.

Course Side Dish

Prep Time 20 minutes

Cook Time 10 minutes

Servings 8 people

Ingredients

• 16 oz ditalini pasta or shells, elbows or small bow ties
• 2 tbsp butter
• 2 ½ cups corn fresh, canned or frozen
• 4 tbsp lime juice
• 1 cup mayonnaise
• 1 cup Mexican crema or sour cream
• ¼ tsp salt
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 2 tbsp chopped cilantro
• ½ cup crumbled cotija cheese plus more for topping
• Chili lime seasoning for topping

Instructions

1. Cook the pasta to al dente, according to package directions. Drain and transfer to a large bowl. Allow to pasta to cool on the counter or in the fridge while preparing the corn.
2. Melt the butter in a large skillet over medium-high heat. Add the corn and cook stirring occasionally, for about 10 minutes until lightly golden and charred in places. Set aside to cool for several minutes until cool to the touch.
3. In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt and cayenne pepper.
4. Add the dressing, corn, cilantro and cotija cheese to the bowl of pasta. Toss everything together to combine.
5. Serve immediately topped with additional cilantro, cotija cheese and chili lime seasoning. Or cover and refrigerate until ready to serve.

Recipe Notes

Any short pasta shape can used for this recipe.