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.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Side Dish

American Mexican

pasta salad

🧂 Ingredients

1 Preheat the grill between 450°F and 500°F.
2 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.
3 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).
4 While the corn is cooking, cook the pasta in salted water according to the
packaging instructions. Drain and rinse under cold water.
5 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.