Mexican street corn pasta salad

Mexican street corn pasta salad

Source : Heat Canola Oil In A Large Pan Or Skillet Over Medium-high Heat And Brown Corn Until Dark And Golden 5-8 Minutes Prepare Dressing By Whisking Together ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 31, 2026

Step:

  1. Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.

  2. Prepare dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder and cayenne, then taste and adjust seasoning, if necessary.

  3. In a large bowl, combine cooked pasta, charred corn, green onion, jalapeo, cilantro, bacon and cotija, then pour dressing on top and toss together to combine.

  4. Refrigerate at least 20 minutes before serving.

Ingredients

  1. 1/2 cup mayo
  2. 1/2 cup sour cream
  3. 2 cloves garlic minced
  4. 1 like zested and juiced
  5. 1/4 teaspoon Chili powder
  6. 1/8 teaspoon cayenne pepper
  7. Kosher salt and freshly ground pepper
  8. 2 cups cooked penne pasta
  9. 2 (12 oz.) bags frozen corn, thawed and drained, browned and charred slightly
  10. 2 tablespoons vegetable oil
  11. 4 green onions finely chopped
  12. 1 jalapeo seeds removed and minced
  13. 1/4 cup fresh cilantro chopped
  14. 1/2 cup cotija cheese or queso fresco, cubed (optional)

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