Mexican Street Corn Pasta Salad
A vibrant and flavorful pasta salad that combines grilled corn, creamy dressing, jalapeños, and cotija cheese, perfect for gatherings and picnics.
Ingredients
Main ingredients
- 3 ears Corn on the cob Approximately 2 cups of kernels after grilling
- 1/2 lb Pasta Any shape you prefer
- 1 cup Crema Mexicana For creamy dressing
- 1 1/2 limes Lime Juiced
- 1/2 tsp Cayenne pepper For spice
- 1/2 bunch Cilantro Adjust to taste
- 2 Jalapeños Pith and seeds removed for milder heat
- 5 oz Cotija cheese Crumble for topping
Instructions
Preparation
- Preheat your grill to a temperature between 450°F and 500°F.
- Dehusk the corn on the cob and place it directly on the grill grates.
- Grill for about 10-15 minutes, turning every few minutes until tender and charred.
- Remove corn from the grill and cool for 5-10 minutes before cutting kernels off the cob.
Cooking Pasta
- Cook the pasta in a large pot of salted water according to package instructions.
- Once cooked, drain and rinse under cold water to cool.
Make Dressing
- In a large mixing bowl, combine crema Mexicana, lime juice, and cayenne pepper. Mix well.
Combine and Serve
- Add cooled pasta and grilled corn to the dressing.
- Chop and add jalapeños and cilantro, then crumble cotija cheese into the mixture.
- Toss to combine and adjust seasoning as needed.
Notes
Serve chilled or at room temperature. A great make-ahead dish. Store leftovers in an airtight container and consume within 3-4 days.