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
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.