Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad is an easy, flavorful side dish made with charred corn, creamy cotija cheese, fresh scallions, and a zesty lime dressing. Ready in just 20 minutes, it’s perfect for summer BBQs, cookouts, picnics, or an easy weeknight meal.
Ingredients
- 3 ears of corn
- Olive oil to brush corn
- 1/4 cup mayo
- Zest + juice of 1 lime
- 1 teaspoon olive oil
- 1 tbsp green onion chopped
- 1 tbsp fresh parsley finely chopped
- 1/2 cup Cojita cheese, grated
- Salt
- 1 cup pasta, cooked
Instructions
- Add the olive oil to a large pan or grill pan over medium high heat. Once the pan is hot, place the corn on the pan until it’s slightly charred on all sides. Try to leave it for a few minutes before rotating it in order to get a good char.
- Remove the corn from the pan and cut the corn off of the cob. Add to a large bowl and set aside.
- In a small bowl, add the mayonnaise, lime juice, lime zest, olive oil, and salt. Mix well until smooth and set aside.
- To the bowl with the corn, add the cooked pasta, green onion, parsley, and Cojita cheese. Add the dressing and toss to combine.