mexican street corn pasta salad
This Mexican street corn pasta salad combines cavatappi pasta with corn, green onions, jalapeño, cilantro, and Mexican cotija cheese, all tossed in a chipotle-lime dressing. Enjoy it with all your favorite grilled chicken, fish, and shrimp entrees.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- CHIPOTLE LIME DRESSING
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons lime juice
- 2 chipotle pepper packed in Adobo sauce, chopped
- 1 1/2 teaspoons Adobo sauce
- STREET CORN PASTA SALAD
- 1 tablespoon vegetable oil
- 16 ounces frozen or fresh corn
- 1 pound uncooked cavatappi pasta
- 4 green onions, thinly sliced
- 1 small jalapeno, deveined and minced
- 1/2 bunch cilantro, finely chopped
- 1/2 cup cotija cheese
- salt to taste
- freshly ground black pepper to taste
How To Make mexican street corn pasta salad
-
Step 1Whisk the mayonnaise, sour cream, lime juice, chopped chipotle peppers, and Adobo sauce together.
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Step 2Heat the oil in a large cast-iron skillet over medium heat. Add the corn and toss it every few minutes until browned and charred.
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Step 3Meanwhile, cook the noodles al dente according to the package instructions and drain well.
-
Step 4Combine the pasta, corn, green onions, jalapeno, cilantro, and cotija cheese in a large serving bowl.
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Step 5Pour the prepared dressing over the top and toss to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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