Ingredients
Equipment
Method
How to Make Mexican Street Corn Pasta Salad
- Cook the short pasta in a large pot of salted boiling water for about 8-10 minutes until al dente, then drain and cool.
- Heat a skillet over medium-high heat. Add corn kernels and char them until lightly browned for about 5-7 minutes.
- In a medium bowl, combine mayonnaise, sour cream, lime juice, minced garlic, and chili powder. Whisk until smooth and creamy.
- In a large mixing bowl, add cooled pasta and charred corn. Pour the dressing over and gently toss until evenly coated.
- Fold in crumbled cotija cheese and chopped cilantro. Chill your salad in the refrigerator for at least 15 minutes before serving.
Nutrition
Notes
Garnish with extra cilantro or a sprinkle of chili powder for added flair!
