Best 2 Mexican Street Corn Pasta Salad Recipes

MEXICAN STREET CORN PASTA SALAD

Mexican Street Corn Pasta Salad image

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

Ingredients

1 lb uncooked pasta
1 tablespoon butter
3 ears fresh sweet corn, husks removed
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese

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 SALAD

Mexican Street Corn Salad image

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Provided by Country Crock®

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Steps:

Remove corn from cob using a sharp knife. You should have about 6 cups.
Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

Tips:

For the freshest flavor, use corn on the cob that is in season. If fresh corn is unavailable, frozen corn kernels can be used instead.
To make the corn salad ahead of time, cook the corn and let it cool completely. Then, combine all of the ingredients in a bowl and refrigerate for up to 24 hours. When ready to serve, bring the salad to room temperature for about 30 minutes.
Feel free to add other ingredients to the corn salad, such as diced tomatoes, chopped cilantro, or crumbled cotija cheese.
Serve the corn salad as a side dish or main course. It is also a great addition to potlucks and picnics.

Conclusion:

Mexican street corn pasta salad is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of sweet corn, creamy mayonnaise, tangy lime juice, and smoky chili powder, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy side dish, give Mexican street corn pasta salad a try!