Description
If you love street corn, you have to try this street corn-inspired pasta salad! It’s made with creamy queso fresco cheese, roasted corn, and tender pasta for a hearty, healthy side dish!
Ingredients
Units
Scale
- 8oz uncooked whole wheat pasta (I recommend elbows, rotini, or cavatappi shapes)
- 1 tablespoon olive oil
- 2 (15 oz) cans corn, drained
- 1/3 cup mayonnaise (You can add more if you want it creamier)
- 8 oz queso fresco, cotija, or feta cheese, crumbled
- 2 tablespoons fresh lime juice
- 1/2 jalapeño, finely diced (remove seeds for less heat)
- 3 tablespoons finely diced red onion
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes
- 1/2 cup chopped cilantro
- Salt to taste, if needed
- Optional: Tajín or extra lime wedges for garnish
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water.
- Heat olive oil in a skillet over medium heat. Add corn and cook for 5–6 minutes, stirring occasionally, until charred. Let cool.
- In a large bowl, mix mayo, lime juice, garlic powder, cheese, jalapeño, onion, cilantro, chili powder, red pepper flakes, and salt.
- Add pasta and corn to the bowl. Stir until evenly coated.
- Chill for 30 minutes if possible, then garnish and serve.