Zesty Mexican Street Corn Pasta recipe for a summer salad or side dish. Bold and creamy cheese, jalapeno dressing full of flavor.
Zesty Mexican Street Corn Pasta
This Mexican Street Corn Pasta Salad combines all the bold, creamy flavors with tender pasta for a crowd pleasing side dish or salad. Loaded with corn, cotija cheese, and a zesty dressing, it’s perfect for barbecues, potlucks, or summer or spring dinners. An easy recipe for Seasonal and holiday Recipe ideas, cooked on the stove top.
FAQ’s
What is Cotija cheese similar to?
Cotija cheese is similar to goat cheese feta. Which has a firmer texture and can crumble easier. You can also use parmesan cheese, as it has a salty flavor and is similar to cotija cheese and feta.
What is street corn made of?
The best street corn to make this pasta dish salad with that will have so much flavor is the grilled corn on the cob. Grilling them will bring out the nutty flavors. Cutting them of the cob and adding in this pasta dish for a salad or side dish with the added spices and a dressing of mayonnaise with lemon or lime juice. A cold summer salad recipe idea. Delicious.
Ingredients for Zesty Mexican street corn pasta dish
- rotini noodles
- cans corn, well drained
- cotija cheese, crumbled (use parmesan or feta)
- sliced green onions
- chopped parsley
- jalapeno, diced
- mayonnaise
- fresh lime juice
- ground black pepper
- salt
- chili powder
For all the amounts and the step by step easy instructions see the recipe attached. Download or print it and even use online with the cook mode. So simple.😉
How To make a Zesty Mexican street corn pasta dish
STEP 1. Boil the noodles according to package directions, until they are tender, then drain the water and run them under cold water to chill faster.
STEP 2. While the noodles are cooking, cut your green onions, parsley, and jalapeno.
STEP 3. Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.
STEP 4. Mix the mayonnaise, lime juice and seasonings in a small bowl.
Then pour over the pasta mixture and toss to combine.
STEP 5. Refrigerate for 1 hour, or until ready to serve. Stir before serving.
A delicious cold salad dish for summer meals, barbecue, or dinners. Great dish to take to pot luck lunches for a crowd. Easy to put together in large quantities.
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Zesty Mexican Street Corn Pasta
Zesty Mexican Street Corn Pasta recipe for a summer salad or side dish. Bold and creamy cheese, jalapeno dressing full of flavor.
- Prep Time: 10 min
- Cook Time: 12 min and Chill time.
- Total Time: 22 min
- Yield: 10
- Category: salad, side dish
- Method: stove top cooking
Ingredients
- 8 oz rotini noodles
- 2 – 15.25 oz cans corn, well drained
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 large jalapeno, diced
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
1. Boil the noodles according to package directions, until they are tender, then drain the water and run them under cold water to chill faster.
2. While the noodles are cooking, cut your green onions, parsley, and jalapeno.
3. Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.
4. Mix the mayonnaise, lime juice and seasonings in a small bowl, then pour over the pasta mixture and toss to combine.
5. Refrigerate for 1 hour, or until ready to serve.
6. Stir before serving.
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