Mexican Street Corn Pasta Salad

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I would make this again. It's a fun side dish for the summer, but this is very much best day-of. It gets kind of dry after you put it in the fridge.


Mexican Street Corn Pasta Salad

  • 2 cups ditalini pasta (uncooked), or any small pasta shape** I just used a full lb.
  • Diamond Crystal kosher salt
  • 2-3 tablespoons extra virgin olive oil, enough to coat the skillet don't skimp
  • 3 cups fresh corn kernels*, about 4-6 ears total
  • fresh cracked black pepper, to taste
  • 2 cloves garlic, minced or grated
  • 1/2 of a fresh jalapeño ***, minced, seeds and ribs removed I did the whole thing
  • 1 bunch cilantro, finely chopped, reserve some for garnish
  • 1 bunch scallions, sliced, reserve some for garnish
  • 1/4 cup cotija cheese, crumbled, reserve some for garnish

Chipotle Lime Dressing

  • 1/2 cup sour cream I cut this down b/c I don't like sour cream a ton
  • 1/2 cup mayo
  • 2 whole chipotle peppers***, packed in adobo I did 1 tsp. of chipotle instead (next time, start with 1/2 tsp.), and I also added 1/2 tsp. garlic powder and 1/2 tsp onion powder
  • 1/3 cup fresh lime juice, plus the zest of 1 of the limes
  • Diamond Crystal kosher salt I did 1 tsp.
  • fresh cracked black pepper
  • I also added a can of diced green chilies

You cook the pasta and cool it. You get the corn off the cobs, then put the oil in the bottom of a hot pan and put the corn in and cover it. I put it on medium for 5 minutes, then you add the garlic and stir. The bottom of the pan was charred, but it tasted great. Then, you just combine everything. For the dressing, I wouldn't be opposed to just stirring in the Mexican corn dip from Costco, but this was also really good. I added some ground Italian seasoning to the top of the salad.

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