Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad. A pasta salad made with corn, jalapeno and fresh cheese. Tossed with a creamy-tangy dressing made with cream, mayonnaise and a spicy touch. This Mexican pasta salad recipe is sure to be a hit at any summer dinner or summer bbq!

Course Side Dish

Cuisine American

Keyword corn pasta salad, Mexican Street corn Pasta salad

Prep Time 10

Cook Time 12

Servings

Calories 638kcal

Author Lauren

Ingredients

Mexican Street Corn Pasta Salad Ingredients

14 ounces fusilli pasta uncooked.
1 cup of jalapeno peppers diced.
1 1/2 cup sweet corn
1 cup queso fresco cheese
2 teaspoons of olive oil for coating pastaSalt, as needed

Mexican Street Corn Pasta Salad Dressing Ingredients

2/3 cup mayonnaise
1 1/2 cup Mexican crema
3 Tablespoons fresh cilantro chopped
1 lime juiced
1 teaspoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon salt plus more if needed

Instructions

Cook the uncooked pasta as suggested on the package instructions for al dente. Drain the cooked pasta and, Drain the cooked pasta, rinse with cold water, and pour it into a large bowl.
Add the olive oil and toss to coat the pasta.
Place all ingredients for the dressing (Mexican crema, mayonnaise, cilantro, lime juice, paprika, chili powder and salt) in a medium bowl and whisk until well combined.
Add corn, jalapeno peppers, and queso fresco cheese to the bowl with pasta and mix well.
Then add the dressing and toss to coat well.
Taste and adjust with more seasonings (salt, paprika, chili, lime) if you want and serve.

Nutrition