Street Corn Pasta Salad

4.67 from 21 votes

This Mexican-inspired Street Corn Pasta Salad is your new must-have at all BBQ's and gatherings. It has fresh roasted corn tossed with pasta and a flavorful creamy lime sauce.

Prep Time10

Cook Time15

Cool30

Total Time55

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 396kcal

Author: Lauren Allen

Cost: $7

Ingredients

8 oz dry ditalini pasta , or elbow macaroni
1 Tablespoon butter
1/2 cup white onion , diced
1 large chipotle chili in adobo sauce , chopped (about 2 Tablespoons)
3 cups fresh corn off the cob , 3-4 ears, (or use frozen corn*)
1/3 cup mayonnaise
1/2 cup Mexican crema , or sour cream
2 1/2 teaspoons tajin*
1 small lime , juice from
½ cup milk
1/2 cup Cotija cheese , shredded
1/2 cup chopped fresh cilantro

US Customary - Metric

Instructions

Sauté corn: Add butter to a large skillet over medium heat. Add onion, corn and chipotle peppers and stir. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat and transfer to a plate to cool completely.
Cook pasta according to package instructions, in salted boiling water. Drain and rinse with cold water to cool it off.
Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk.
Combine: Add pasta to a large mixing bowl. Add cooled corn and stir in sauce. Top with cotija cheese and cilantro and enjoy immediately.

Video

Notes

Corn: you may substitute frozen corn (it just wont brown as much). I prefer Trader Joe’s frozen Roasted Corn.

Tajin: Should be easy to find in the Mexican aisle at the store (or sometimes found near produce). Could substitute chili powder.

Make Ahead Instructions: Store cooked pasta and corn in a covered bowl in the fridge. Make sauce, but store separately. Mix sauce and pasta just before serving.

Nutrition

Recipe Link

Recipe Video