Mexican Street Corn Pasta Salad Recipes
MEXICAN STREET CORN PASTA SALAD
Bring this Mexican Street Corn Pasta Salad, loaded with grilled corn and topped with a tangy lime dressing, to a summer BBQ and watch it disappear!
Provided by Kathryn | Urban Foodie Kitchen
Categories Salads
Time 30m
Number Of Ingredients 14
Steps:
- Heat the grill. Preheat a grill to medium-high heat.
- Grill the corn. Husk the corn and rub with the olive oil. Place the corn on the grill and cook for 20 minutes, turning every 5 minutes until all sides begin to char slightly.
- Make the pasta. While the corn is cooking add the pasta to a large pot and just cover with water. Cook according to package directions (about 10 - 12 minutes) until the pasta is al dente. Drain the pasta and let cool slightly.
- Strip the corn. When the corn is cooked, remove from the grill and let cool slightly. Remove the kernels from the cob using a sharp knife or corn removal tool.
- Make the dressing. Combine the dressing ingredients in a small bowl, using a fork to whisk everything together.
- Assemble the salad. Add the pasta to a large mixing bowl. Add the corn, green onion, red onion, and cilantro. Mix well. Top with the dressing and toss to coat.
MEXICAN STREET CORN PASTA SALAD
A twist on classic elotes, this Mexican Street Corn Pasta Salad is full of all the traditional flavors with a few fun twists! It's sweet from the corn, smoky from the spices, and loaded with amazing textures and flavors thanks to bow tie pasta, black beans, peppers, and fresh herbs! The perfect summer side dish.
Provided by Jennifer Debth
Categories Side Dish
Time 15m
Number Of Ingredients 18
Steps:
- Whisk together mayo, sour cream, lime juice, garlic powder, cumin, chili powder, smoked paprika, cayenne, and salt in a very large bowl.
- To the bowl, add in pasta, corn, beans, bell peppers, feta, cilantro, and green onions.
- Stir to combine.
- Cover and chill in the fridge until ready to serve.
- Taste and re-season with salt, lime juice, etc. if necessary. If dressing seems too thick, thin it out with reserved pasta water.
- Serve and enjoy!
Nutrition Facts : Calories 243 kcal, Carbohydrate 42 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 188 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MEXICAN STREET CORN PASTA SALAD
Street corn just became a potluck favorite in this simple pasta salad.
Provided by By Karly Campbell
Categories Side Dish
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package. Cool 10 minutes.
- While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
- Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
- Refrigerate about 4 hours or until chilled before serving.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Seving, Sodium 490 mg, Sugar 3 g, TransFat 0 g
MEXICAN STREET CORN PASTA
This Mexican street corn pasta is THE BEST! It's full of cherry tomatoes, black beans, sweet corn, a little bacon, and a deliciously creamy sauce.
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Return the pasta to the pot and toss with a little olive oil to prevent the pasta from sticking together.
- While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it's cool enough to touch.
- Remove all but 2 tablespoons of the bacon oil from the pan. Increase the heat to medium-high then add the corn and stir so that it is coated in the oil then let it cook undisturbed for 4-5 minutes, or until some of the kernels become golden on the bottom. Add the white and light green parts of the green onions, chili powder, pepper, and salt to the pan and stir.
- Add the black beans and cherry tomatoes to the pan and cook until they're warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.
- Add the corn sauce to the pot with the pasta and add the cilantro, cheese, and lime juice. Stir well then season to taste with more salt and pepper, if needed. If the pasta seems a little too thick, use some of the reserved pasta water to loosen it.
Nutrition Facts : ServingSize 2 cups, Calories 443 kcal, Carbohydrate 64 g, Protein 13 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 26 mg, Sodium 443 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 9 g
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MEXICAN STREET CORN PASTA SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 48Calories 692 per servingCategory Appetizer, Salad, Side Dish
- PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.
- VEGGIE PREP: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.
- DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until smooth and refrigerate until ready to use.
MEXICAN STREET CORN PASTA SALAD - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (25)Calories 285 per servingCategory Side Dish
- Cook pasta according to package directions until al dente. Toss with olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
- In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.
MEXICAN STREET CORN SALAD - JO COOKS
From jocooks.com
4.5/5 Calories 344 per servingCategory Main Course, Salad
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
MEXICAN STREET CORN PASTA SALAD — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (248)Total Time 25 minsServings 6Calories 231 per serving
- Brush corn with olive oil. Grill, turning frequently, until lightly charred all over, 10-15 minutes; cool and cut corn from the cob.
- In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeno, cheeses and cilantro. In a small bowl, whisk together ingredients for dressing.
EASY MEXICAN STREET CORN SALAD RECIPE WITH PASTA
From confessionsofanover-workedmom.com
Cuisine MexicanTotal Time 40 minsCategory RecipeCalories 761 per serving
- Place a baking mat or foil on a baking pan and spread the corn evenly over it. Place under the broiler, keeping a sharp eye, until it just begins to char. Remove and set aside.
- In a small bowl, whisk the ranch dressing and taco seasoning together. Add water if necessary if you prefer yours to be thin.
- In a large bowl, add the pasta, chicken, corn, jalapeno peppers, tomatoes, avocados, and 1 cup of the cheese. Toss with dressing
MEXICAN STREET CORN PASTA SALAD • SALT & LAVENDER
From saltandlavender.com
5/5 (4)Category Side DishCuisine MexicanTotal Time 30 mins
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. Once it's cooked, rinse with cold water and set aside to cool (drain well).
- Coat your cobs of corn with olive oil, then grill it for about 10-12 minutes, turning every few minutes until you've got nice char marks (I used a gas BBQ with the lid down). Let the corn cool until it's easy to handle.
- Meanwhile, prep your other pasta salad ingredients and add them to a large bowl. Mix the dressing ingredients together in a small bowl.
MEXICAN STREET CORN PASTA SALAD RECIPE (HOW-TO VIDEO ...
From foolproofliving.com
5/5 (10)Calories 353 per servingCategory Side Dish
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
MEXICAN STREET CORN PASTA SALAD - RACHEL COOKS®
From rachelcooks.com
Ratings 4Calories 320 per servingCategory Salads
MEXICAN STREET CORN PASTA SALAD | TASTY KITCHEN: A HAPPY ...
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MEXICAN STREET CORN PASTA SALAD RECIPE - CAMP CHEF RECIPES
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MEXICAN STREET CORN PASTA SALAD - THE DARLING APRON
From thedarlingapron.com
3.9/5 (7)Category Side DishCuisine MexicanTotal Time 20 mins
- Cook pasta according to package instructions, being sure to salt the water. Drain and rinse well under cold water. Add to a large bowl and set aside.
- In a skillet, heat olive oil over high heat. Add corn kernels and sauté for 4-5 minutes until heated through and starting to brown. Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.
- In a separate bowl whisk together mayo, sour cream and lime juice. Pour over pasta and mix well.
- Mix in Cojita cheese and sprinkle in Elote seasoning. Store in an airtight container in the fridge for up to 3-4 days.
MEXICAN STREET CORN PASTA SALAD - THREE OLIVES BRANCH
From threeolivesbranch.com
5/5 (1)Estimated Reading Time 4 minsServings 4Total Time 45 mins
- Cook the pasta as per package directions until al dente. Drain and cool in a container in the refrigerator.
- Make the corn salsa by combining all of the Mexican Street Corn Salsa ingredients in a small bowl.
- Season to taste with additional chili powder, salt, and lime. Add more corn if desired. Chill until ready to serve. Garnish with additional cotija, chili powder, cilantro, or corn as desired.
MEXICAN STREET CORN PASTA SALAD - THE TRAVEL PALATE
From thetravelpalate.com
5/5 (1)Total Time 30 minsCategory Salad/Side DishCalories 584 per serving
- If grilling the corn, lightly coat it with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it's overcooked, otherwise it will be quite dry. Remove from the grill and remove the kernels when cool enough to handle.
- If roasting corn in the oven, cut the kernels off and spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
MEXICAN STREET CORN PASTA SALAD - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (2)Calories 395 per servingCategory Dinner
- Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.
- Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
- Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
STREET CORN PASTA SALAD - THE COOKIE ROOKIE®
From thecookierookie.com
4.8/5 (8)Total Time 25 minsCategory Side DishCalories 431 per serving
- Add the butter to a large skillet over medium heat, once the butter is melted and sizzling, add the onion and garlic and saute until soft and fragrant, then add in the corn, season with salt and pepper and saute for 6-7 minutes or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate and allow it to cool down to room temperature.
- Meanwhile, cook the pasta in salted water according to the package instructions (cook until al dente). Drain and toss with olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.
- In a medium bowl, add the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt and pepper. Mix until smooth. Taste and adjust seasonings if desired.
- In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with cheese and serve immediately!
MEXICAN STREET CORN PASTA SALAD - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (22)Total Time 25 minsCategory SideCalories 552 per serving
- Cook pasta according to directions in heavily salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.
- Meanwhile, cook the four slices of bacon in a heavy skillet, such as cast iron, until crispy. Remove to a paper towel lined plate and allow to cool. Crumble when cool. Drain all but one tablespoon of bacon grease from the skillet (enough to coat the bottom).
- Heat the skillet with the remaining bacon grease and add the 4 cups of corn kernels. Cook over medium-high heat until starting to brown- don't stir too often. You should get nice dark color on some pieces.
MEXICAN STREET CORN PASTA SALAD | 12 TOMATOES
From 12tomatoes.com
4.3/5 (9)Estimated Reading Time 2 minsServings 6-8Total Time 20 mins
- Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.
- Prepare dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder and cayenne, then taste and adjust seasoning, if necessary.
- In a large bowl, combine cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon and cotija, then pour dressing on top and toss together to combine.
MEXICAN STREET CORN PASTA SALAD - LEMON BLOSSOMS
From lemonblossoms.com
Ratings 10Calories 269 per servingCategory Salad, Side Dish
- Heat a 1 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
- Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium heat. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
- In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime zest and juice, chili powder and cayenne (if using). Whisk until well combined.
- In a large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese.
MEXICAN STREET CORN PASTA SALAD RECIPE ~ A GOUDA LIFE
From agoudalife.com
5/5 (1)Category Side DishCuisine MexicanTotal Time 20 mins
- While the pasta is cooking, cook the bacon until it’s lightly crisp then remove it from the skillet and reserve it, leaving the bacon drippings in the skillet. Once the bacon cools, crumble it.
- Slice the corn off the cob and add it to the warm drippings in the skillet the sauté over medium-high heat 2-3 minutes without over-stirring so the corn can to brown/caramelize.
- Reduce the heat to medium and drop in the bell pepper and onion and continue cooking 1-2 minutes until the onions are soft and translucent.
MEXICAN STREET CORN PASTA SALAD - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
4.8/5 (4)Calories 402 per servingCategory Main Course
- Bring a large pot of salted water to the boil. Add in pasta and cook according to package directions. Once cooked, drain and let it cool.
- Meanwhile, in a mixing jug add all the sauce ingredients and whisk until well combined. In a large bowl, add cooked pasta, corn, jalapeño, bell pepper, and red onion.
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4.6/5 (12)Estimated Reading Time 30 secsServings 4Total Time 45 mins
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