If you’re planning an end-of-summer Labor Day barbecue (and even if you aren’t), I highly recommend putting this Mexican Street Corn Pasta Salad on your menu. .
It’s one of the best pasta salads I’ve ever tried, and it’s definitely going into the favorites file.
This salad is bursting with all the flavors of Mexican street corn–the grilled corn being the star ingredient. That’s what Mexican street corn is, after all–grilled corn topped with a zesty chile-lime spread and sprinkled with cheese.
It only takes about 10 minutes to grill the corn. So I beg of you, don’t take shortcuts and use the plain old, un-grilled variety.
Throw in a few crunchy veggies and a creamy dressing into the mix and you’ve got yourself a winning combination
Mexican Street Corn Pasta Salad
- 3-4 ears corn on the cob
- 1 tablespoon olive oil
- 8 ounces rotini pasta
- 1 red bell pepper, seeded and chopped
- 3 green onions, chopped
- 2-3 tablespoons seeded, chopped jalapeno
- 1/2 cup Cotija or feta cheese, crumbled
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
- 1/3 cup mayonaisse
- 1/3 cup sour cream
- 1 teaspoon chile powder
- 2 tablespoons lime juice
- Preheat outdoor grill for medium-high heat.
- Brush corn with olive oil. Grill, turning frequently, until lightly charred all over, 10-15 minutes; cool and cut corn from the cob.
- Cook pasta according to package directions. Rinse under cool water and drain.
- In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeno, cheeses and cilantro. In a small bowl, whisk together ingredients for dressing.
- Stir dressing into pasta and corn mixture. Season with salt and pepper, to taste. Refrigerate until serving.
Who Dished It Up First: Inspired by Cinnamon Spice and Everything Nice