Mexican Street Corn Pasta Salad

Mexican street corn pasta salad is rainbow of bold flavors like tangy lime
juice, Cotija cheese, cilantro, and red bell peppers all held together with a
creamy dressing. This bold pasta salad will have everyone coming back for
seconds at your next barbecue or potluck!

Servings: 6

Author: Meaghan @ 4 Sons R Us

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Course:

Cuisine:

American Mexican Tex Mex

Instructions

1 For the corn leave it overnight in the fridge or place in the microwave on
defrost for 3-4 minutes.
2 Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold
water until the pasta is cool.
3 In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili
powder, dried dill, coarse kosher salt, and black pepper. Mix until fully
combined.
4 To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup
Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything
is incorporated.
5 Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.
6 Serve immediately or refrigerate for at least 1 hour.

Mexican Street Corn Pasta Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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