Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad
Ingredients
For the Salad
- 5 corn, ears, barbecued, or 3 cups frozen or canned, kernels removed from cob
- 8 ounces ditalini pasta, cooked according to package directions
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 cup Cotija cheese, crumbled
- 3 3/4 ounces Flamin' Hot Cheetos, 1 small bag, crushed
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice, from 1 lime
- 1/2 teaspoon chipotle seasoning, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup Cotija cheese, crumbled, as needed
- 2 tablespoons cilantro, chopped, as needed
Instructions
- 1
Prepare the corn: If using fresh corn, barbecue the 5 ears until tender and slightly charred. If using frozen or canned corn, prepare according to package directions. Once cooked, carefully cut the kernels off the cobs and set aside in a large bowl.
⏱️ 15 min
- 2
Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Drain well and add to the large bowl with the corn kernels.
⏱️ 10 min
- 3
Add remaining salad ingredients: To the bowl with the corn and pasta, add the 1/2 cup of chopped cilantro and 1/4 cup of finely chopped red onion.
⏱️ 3 min
- 4
Prepare the dressing: In a separate medium bowl, combine the 1/2 cup of mayonnaise, 1/2 cup of sour cream, and 2 tablespoons of lime juice. Whisk until smooth. For an extra smooth consistency, you can use a blender.
⏱️ 3 min
- 5
Season the dressing: Add 1/2 teaspoon of chipotle seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the dressing. Mix thoroughly and taste, adjusting seasonings as desired.
⏱️ 2 min
- 6
Add cheese to salad: Crumble 1 cup of Cotija cheese by hand and add it to the large bowl with the pasta and vegetables.
⏱️ 2 min
- 7
Dress the salad: Pour the prepared creamy dressing over all the ingredients in the large pasta salad bowl.
⏱️ 1 min
- 8
Mix the salad: Using a large spoon or spatula, give the pasta salad a really good mix until all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 9
Crush Hot Cheetos: Place the 3 3/4 ounces of Flamin' Hot Cheetos in their bag or a resealable plastic bag. Crush them using a rolling pin or by hand until they are in small pieces.
⏱️ 2 min
- 10
Add toppings and serve: Sprinkle the entire bag of crushed Hot Cheetos directly on top of the mixed pasta salad. Garnish with an additional 1/4 cup of crumbled Cotija cheese and 2 tablespoons of chopped cilantro. Serve immediately or chill for later.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Pasta Salad
For the Salad
- 5 corn, ears, barbecued, or 3 cups frozen or canned, kernels removed from cob
- 8 ounces ditalini pasta, cooked according to package directions
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 cup Cotija cheese, crumbled
- 3 3/4 ounces Flamin' Hot Cheetos, 1 small bag, crushed
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice, from 1 lime
- 1/2 teaspoon chipotle seasoning, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup Cotija cheese, crumbled, as needed
- 2 tablespoons cilantro, chopped, as needed
Instructions
- 1
Prepare the corn: If using fresh corn, barbecue the 5 ears until tender and slightly charred. If using frozen or canned corn, prepare according to package directions. Once cooked, carefully cut the kernels off the cobs and set aside in a large bowl.
⏱️ 15 min - 2
Cook the pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Drain well and add to the large bowl with the corn kernels.
⏱️ 10 min - 3
Add remaining salad ingredients: To the bowl with the corn and pasta, add the 1/2 cup of chopped cilantro and 1/4 cup of finely chopped red onion.
⏱️ 3 min - 4
Prepare the dressing: In a separate medium bowl, combine the 1/2 cup of mayonnaise, 1/2 cup of sour cream, and 2 tablespoons of lime juice. Whisk until smooth. For an extra smooth consistency, you can use a blender.
⏱️ 3 min - 5
Season the dressing: Add 1/2 teaspoon of chipotle seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the dressing. Mix thoroughly and taste, adjusting seasonings as desired.
⏱️ 2 min - 6
Add cheese to salad: Crumble 1 cup of Cotija cheese by hand and add it to the large bowl with the pasta and vegetables.
⏱️ 2 min - 7
Dress the salad: Pour the prepared creamy dressing over all the ingredients in the large pasta salad bowl.
⏱️ 1 min - 8
Mix the salad: Using a large spoon or spatula, give the pasta salad a really good mix until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 9
Crush Hot Cheetos: Place the 3 3/4 ounces of Flamin' Hot Cheetos in their bag or a resealable plastic bag. Crush them using a rolling pin or by hand until they are in small pieces.
⏱️ 2 min - 10
Add toppings and serve: Sprinkle the entire bag of crushed Hot Cheetos directly on top of the mixed pasta salad. Garnish with an additional 1/4 cup of crumbled Cotija cheese and 2 tablespoons of chopped cilantro. Serve immediately or chill for later.
⏱️ 4 min