Mexican Street Corn Pasta Salad
This Mexican street corn salad starts with cooked macaroni and charred corn and gets big flavor from the jalapeno, sour cream, chili powder, and lime.
Servings 12
Calories 237kcal
Ingredients
- 1 pound macaroni
- 1 tablespoon butter
- 3 ears corn on the cob husks removed
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 jalapeno minced
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 lime
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Instructions
- Cook the macaroni according to package directions. Drain and add to a large mixing bowl.
- While the pasta is cooking, heat a large skillet over high heat and add the butter.
- Once butter is melted add the corn and char the outsides, turning as needed, about 10 minutes.
- Use a sharp knife to cut the corn from the cob. Add the corn to the bowl of macaroni.
- Add the sour cream, mayonnaise, jalapeno, chili powder, cumin and salt. Squeeze the lime over the mixture. Stir to combine.
- Cover and refrigerate for 4 hours or until salad is cold.
- Add the crumbled queso fresco and cilantro to the bowl and stir well.
- Taste and adjust seasoning as needed, adding an extra squirt of lime juice or sprinkle of salt if needed.
Video
Notes
We prefer this salad with fresh corn on the cob, but it also works well with frozen corn. You'll need about 2 cups of frozen corn. Add it straight to the hot skillet with the butter and let brown for a few minutes before stirring.
For less spice, remove the seeds and membranes from the jalapeno before mincing. This may also be left out entirely for a mild version.
Cotija cheese works well in place of queso fresco. You may not need quite as much.
Swap the cilantro for parsley if you're not a fan.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 4.7mg | Calcium: 51mg | Iron: 0.8mg