Mexican Street Corn Pasta Salad female foodie?

Many foodies love sharing versions of this salad because it’s so simple yet full of flavor. If you follow popular food bloggers, you’ll see variations using extra toppings like avocado or fresh jalapeños for more color and taste. Feel free to make it your own and serve it at any gathering it’s always a hit.

Mexican Street Corn Pasta Salad farfalle?

Absolutely. Farfalle, or bow-tie pasta, is a fantastic choice for Mexican Street Corn Pasta Salad. Its folds hold the creamy dressing and bits of corn beautifully, adding extra texture to every bite. If you enjoy experimenting with pasta shapes, you might also like trying No Carb Pasta for a lighter alternative.

Mexican Street Corn Pasta Salad ditalini?

Yes! Ditalini is a small, tube-shaped pasta that’s perfect for scooping up corn and dressing evenly. It makes the salad easy to eat with a spoon and gives it a cozy feel. It’s a fun swap if you want something different from penne or farfalle.

How To Make Mexican Street Corn Pasta Salad in 5 Easy Steps

How To Make Mexican Street Corn Pasta Salad

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This fresh, creamy Mexican Street Corn Pasta Salad combines smoky corn, tender pasta, and zesty dressing. Perfect for BBQs and picnics!

Author: Ethan Cooper
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mexican American

Ingredients

Scale

1 lb penne pasta
2 Tbsp unsalted butter
2 cups fresh or frozen corn
1/2 cup mayonnaise
1/3 cup Mexican crema or sour cream
Juice of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper
Kosher salt
Black pepper
1/2 cup crumbled cotija or feta
1/4 cup chopped fresh cilantro

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Instructions

1. Cook pasta in salted boiling water until al dente, then drain and cool.
2. Blister corn in a hot skillet with butter until charred.
3. In a bowl, whisk mayonnaise, crema, lime juice, chili powder, cayenne, salt, and pepper to make the dressing.
4. Combine pasta, corn, and dressing in a large bowl, toss until well coated.
5. Add crumbled cotija and chopped cilantro, mix gently, and serve or chill.

Notes

Use fresh corn for best flavor.
Cotija cheese can be swapped for feta.
Store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg

Find it online: https://www.flavourrecipe.com/mexican-street-corn-pasta-salad/