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Mexican Street Corn Pasta Salad

Even if you’ve never been to Mexico, hopefully you’ve heard of or tried Mexican street corn. Bought fresh and hot from street carts, this dish is traditionally corn on the cob that’s been charred to perfection, coated in Mexican crema and then topped off with cotija cheese crumbles and cilantro. While we love any iteration of this, turning Mexican street corn into a more filling side dish (or main course, if that’s what you’re feeling) is super easy when you introduce pasta in the mix. Here’s our take on Mexican street corn pasta salad….

Penne pasta, plenty of corn (which can be fresh or frozen), jalapeño, bacon and cotija cheese make up the crux of this pasta salad – yum! – and then it gets coated in a citrusy, spicy, creamy mayo/sour cream dressing that’ll have you completely hooked after one bite. You guys, this stuff is so tasty as it is, but if you want to take it to the next level, definitely char or brown your corn before tossing everything together, it really does make a big difference in flavor.

This street corn pasta salad has everything you could want: sweetness from the corn, saltiness from the bacon, creaminess from the dressing, brightness from the lime juice and spiciness from the jalapeño, chili and cayenne pepper. Plus, with the addition of the pasta it turns into a more filling choice that’s perfect for cookouts or weeknight dinners. Trust us on this one, this is definitely going to earn its spot in your recipe rotation.

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