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Mexican Street Corn Pasta Salad

Summer means corn so we could not resist adding the bold flavors of elote street corn to a refreshing pasta salad. This easy Mexican street corn pasta salad features sweet kernels of corn, spicy jalapeños, and zesty red onion, tossed with creamy mayo, fresh cilantro and cotija cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12

Ingredients

  • 16 ounces orecchiette pasta
  • 1 16- ounce packages frozen corn (thawed (or equal amounts fresh corn))
  • ½ medium red onion (diced or about ½ cup)
  • 2 garlic cloves (minced)
  • ⅓ cup chopped fresh cilantro
  • 2-3 tablespoons diced green chilies or jalapeños
  • ½ cup crumbled cotija cheese
For the dressing:
  • ¾ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons pasta water (reserved)

Instructions

  • Cook the pasta according to package directions for al denté, reserve ½ cup pasta water, drain and set aside to cool.
  • Combine remaining ingredients, except cotija cheese, in large mixing bowl, stirring to combine.
  • In a small mixing bowl, combine dressing ingredients and whisk until smooth.
  • Stir in cooled pasta and cotija cheese.
  • Garnish and serve.

Nutrition

Calories: 294kcal Carbohydrates: 39g Protein: 7g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 7g Monounsaturated Fat: 3g Trans Fat: 0.03g Cholesterol: 11mg Sodium: 370mg Potassium: 220mg Fiber: 3g Sugar: 1g Vitamin A: 118IU Vitamin C: 4mg Calcium: 44mg Iron: 1mg