Mexican Steet Corn Pasta Salad
This Street Corn Pasta Salad is loaded with sweet fire-roasted corn, creamy dressing, tangy Cotija cheese, fresh lime juice, jalapeños, and plenty of bold Mexican-inspired flavors. It's the perfect side dish for cookouts, potlucks, taco night, or any summer gathering, and somehow tastes even better after it chills in the fridge. Easy to make, packed with flavor, and guaranteed to disappear fast! 🌽🥣☀️
Ingredients
- 1 pound Anna Radiatori pasta rotini, shells, cavatappi, ditalini, bow ties, or any small chunky pasta will also work!
- 1/2 tbsp White vinegar
- 1 cup mayo
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt & pepper to taste
- 3 limes Tip: Squeeze into a measuring cup the mayo was in!
- 1 tsp Trader Joe's "Everything but the Elote" seasoning
- Tajín for sprinkling
- 5 oz Cotija cheese half of a block, crumbled
- 3/4 cup chopped red onion
- 2 bags Southwest Street Style Corn 9.5 oz each Southwest Street Style Corn (frozen) Thaw before cooking
- 3 Chopped jalapeño medium sized jalapeno
- 1/4 chopped Cilantro or parsley, if you don't like cilantro
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta, then immediately toss it with a splash of white vinegar while it's still warm. This adds great flavor and helps brighten the salad.
Step 2: Cook the Street Corn
- While the pasta cools, heat 3 tbsp of butter in a large skillet over medium-high heat. Add both bags of frozen Southwest Street Style Corn and cook, cover the surface of the pan with corn mix, flatten it down and don't stir immediately. Don't touch till you hear a snap, crackle, pop sound! That means it's charring. Then stir occaanly till its fully brown, charred, and golden. Set aside to cool slightly.
Step 3: Make the Dressing
- In a large mixing bowl, whisk together:
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 3 limes
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon Trader Joe's Everything but the Elote seasoning
- Salt and pepper to taste
- Whisk until smooth and creamy.
Step 4: Assemble the Pasta Salad
- Add the pasta, browned street corn, chopped red onion, chopped jalapeño, cilantro (or parsley), and most of the crumbled Cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
Step 5: Finish & Chill
- Transfer to a serving bowl and top with the remaining Cotija cheese. Sprinkle generously with Tajín and garnish with additional cilantro if desired. Refrigerate for at least 30 minutes before serving for the best flavor.
Tried this recipe?Let us know how it was!