Mexican Corn Pasta Salad(Ensalada de Pasta)
Mexican Corn Pasta Salad(Ensalada de Pasta)
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.
Mexican Corn Pasta Salad(Ensalada de Pasta)
Mexican Corn Pasta Salad(Ensalada de Pasta)
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.
Servings Prep Time
8-10servings 15minutes
Cook Time
20minutes
Servings Prep Time
8-10servings 15minutes
Cook Time
20minutes
Ingredients
  • 2large ears fresh corn
  • 1pound mini bowtie (farfalle) pastacooked according to package
  • 8ounces cream cheesesoftened
  • 1cup Mexican cremaor sour cream
  • 3/4cup Mayonnaise
  • 1/4cup cold water
  • Juice of 2 limes
  • saltto taste
  • 3/4cup cotija cheesefinely crumbled or grated
  • 1teaspoon white pepper
  • 1teaspoon chile limon seasoning
  • 2large jalapeño peppersseeded and minced
  • 3-4 green onionssliced thin
  • 1/3cup cilantrochopped fine
Instructions
  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.
Recipe 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!