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Mexican Street Corn Pasta Salad

This tangy and delicious Mexican street corn pasta salad is a MUST-make, with charred corn, jalapeños, cilantro, and cotija cheese.
Course Side Dish
Cuisine American, Mexican
Keyword Pasta Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 3 corn on the cob approx. 2 cups of kernels
  • 1/2 lb pasta
  • 1 cup crema Mexicana
  • 1 1/2 limes juiced
  • 1/2 tsp cayenne pepper
  • 1/2 bunch cilantro 1 whole bunch if it is small
  • 2 jalapeños pith and seeds removed
  • 5 oz cojita cheese

Instructions

  • Preheat the grill between 450°F and 500°F.
  • Once hot, place the dehusked corn directly on the grates. Cook with the lid closed rotating the corn every few minutes to ensure even cooking. Cook for 10-15 minutes, until the corn is tender.
  • Once cooked, remove the corn from the grill and allow it to cool for 5-10 minutes. Once cooled remove the kernels (see post for options).
  • While the corn is cooking, cook the pasta in salted water according to the packaging instructions. Drain and rinse under cold water.
  • In a large bowl, combine the crema Mexicana, lime juice, and cayenne pepper. Add the cooled, rinsed pasta, corn, chopped jalapeños, cilantro, and cheese. Give the bowl a thorough toss. Add more crema if you want more coverage. Salt to taste if needed.