Mexican Street Corn Pasta Salad
Mexican street corn pasta salad is the best pasta salad! Cotija cheese, charred corn, jalapeño, and a zesty crema dressing makes it so tasty!
Servings: 8
Calories: 295kcal
Ingredients
For the marinated red onions
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 of a small red onion, very thinly sliced
For the dressing
- 1 cup mexican crema
- 1 lime, zest
- 1/2 lime, juice
- 1 large garlic clove, grated
- 2 tsp tajin
- 1/2 tsp smoked paprika
- pinch of kosher salt
- 1/4 tsp black pepper
For the pasta salad
- 8 oz fusilli corti
- 1 tbsp olive oil
- 16 oz frozen corn, or about 5 ears of fresh corn
- 2 large jalapeños, seeds and ribs removed, diced
- 1/4 cup fresh chopped cilantro
- 4 green onions, thinly sliced
- 1/2 cup cotija cheese, crumbled
Instructions
- Prepare the marinated red onions by combining the olive oil, red wine vinegar, salt, and pepper in a small mixing bowl. Add the thinly sliced onions and toss to combine. Set them aside until you’re ready to put the pasta salad together.1/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 of a small red onion,
- Combine the Mexican crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper in a small bowl. Set aside for later.1 cup mexican crema, 1 lime,, 1/2 lime,, 1 large garlic clove,, 2 tsp tajin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, pinch of kosher salt
- Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool, but don’t cool it all the way because the dressing mixes better if the pasta is a little warm. Transfer the pasta to a large mixing bowl and set aside. You can add a little olive oil to the pasta water to keep the noodles from sticking.8 oz fusilli corti, 1 tbsp olive oil
- While the pasta is cooking, 1 tbsp of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until just warmed through, about 4-6 minutes. Set aside when finished.16 oz frozen corn,
- Add the dressing to the bowl with the pasta and toss to combine. Then mix in the diced jalapeño, cilantro, green onions, cotija cheese, and marinated red onions (drain and discard the marinade first). Garnish with more cilantro, green onions, and crumbled cotija cheese before serving.2 large jalapeños,, 1/4 cup fresh chopped cilantro, 4 green onions,, 1/2 cup cotija cheese,
Notes
- Your dressing should have a medium consistency, if it feels pretty thick add 1-2 tbsp of water to thin it out. You'll definitely need to do this if you're using a substitute like Greek yogurt or sour cream.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 247mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg
