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Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad will be your new go-to for potlucks! Loaded with vegetables like grilled corn and smothered in a sour cream, mayonnaise, and chipotle creamy dressing, this tastes just like Mexican street food in pasta form! Perfect for making ahead and sharing.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Boil pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
2
While the pasta is cooking rub the outside of the husked corn with oil. Preheat grill to 400 degrees. Grill corn for ⏱️ 15 minutes rotating every ⏱️ 5 minutes or so. Cook until corn is tender and has a nice char. Remove from the grill and allow the corn to cool before cutting the corn off of the cobb.
3
Add the boiled pasta, corn, cojita cheese, bell pepper, red onion and green onion to a large bowl. Pour in dressing and toss to combine.
4
Dressing
5
Combine all of the ingredients in a small bowl and whisk to combine. Set aside until you are ready to toss the salad together.
Nutrition Facts
calories
350 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
221 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
21 mg
carbohydrate Content
50 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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