Mexican Corn Pasta Salad

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Mexican Corn Pasta Salad(Ensalada de Pasta)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 2 large ears fresh corn
  • 1 pound mini bowtie (farfalle) pasta cooked according to package
  • 8 ounces cream cheese softened
  • 1 cup Mexican crema or sour cream
  • 3/4 cup Mayonnaise
  • 1/4 cup cold water
  • Juice of 2 limes
  • salt to taste
  • 3/4 cup cotija cheese finely crumbled or grated
  • 1 teaspoon white pepper
  • 1 teaspoon chile limon seasoning
  • 2 large jalapeño peppers seeded and minced
  • 3-4 green onions sliced thin
  • 1/3 cup cilantro chopped fine
Difficulty:
Creamy pasta salad and Mexican-style corn all in one big bowl! Bring your outdoor party indoors with this delicious side dish of Mexican corn pasta salad.

The kids are heading back to school and the summer is winding down. But there is still time for grilling, pasta salad, grilled corn and more! When I am short on time, I will often combine two of my favorite dishes into one. For example, this recipe for Mexican corn pasta salad satisfies two cravings. Grilled Mexican corn, crema, mayonnaise, cotija cheese and lime all tossed together with pasta cooked al dente! The added cream cheese adds so much flavor. Your friends and family will want seconds!

Directions

  1. Husk and clean the corn. Cook on preheated grill or comal (griddle) at medium heat for 15 to 18 minutes, turning as needed. Remove from heat and set aside to cool. Cook the pasta according to package instructions. Drain and rinse. Drizzle with a little oil and toss to combine.
  2. In the blender, add the cream cheese, crema, mayonnaise, cold water, lime juice, white pepper and 1/2 cup cotija cheese. Reserve the remaining cotija cheese. Blend on high until very smooth. If it's too thick, add a little more cold water. Season to taste with salt.
  3. In a large bowl, add the sauce from the blender. Remove the corn kernels from the cob. Set aside 1/4 of the corn, jalapeño, green onion and cilantro for garnishing the top of pasta salad later.
  4. To the sauce in bowl, mix in the large amounts of corn, jalapeño, green onions and cilantro. Fold in the cooked pasta. Transfer to serving bowl. Garnish with reserved cotija cheese, corn, jalapeño, green onion, cilantro and chile limon seasoning. Chill for later or serve right away. To the sauce in bowl, mix in the large amounts of corn, jalapeño, green onions and cilantro. Fold in the cooked pasta. Transfer to serving bowl. Garnish with reserved cotija cheese, corn, jalapeño, green onion, cilantro and chile limon seasoning. Chill for later or serve right away.

Chef Notes


If fresh corn is not available, you can use frozen corn. Defrost the corn. Once defrosted, spread out evenly onto baking sheet that has a light coating of oil. Place baking sheet under broiler at high heat. Broil corn for a few minutes or until it begins to blacken and caramelize in spots. Let cool before adding it to the salad. This dish can easily become your favorite warm casserole, too! Fold in a good amount of your favorite shredded (melting) cheese, cover with foil and bake in preheated 375ºF oven for 30 minutes! Done!

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One fresh medium sized green chile has as much Vitamin C as six oranges.

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