Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is loaded with flavor! Charred corn, pasta, crumbled bacon and Cotija cheese are tossed in a creamy chili-lime cilantro dressing. This Mexican Pasta Salad is a delicious and easy Mexican side dish sure to become a favorite!

Mexican Street Corn Pasta Salad

Ingredients
  1. 2 12 ounces bags frozen corn, thawed or 5 to 6 ears of fresh corn
  2. 2 cups cooked pasta (any small shaped pasta) like mini penne or mini shells
  3. 4 green onions, sliced
  4. 1 jalapeño, seeded and finely chopped
  5. 1/4 cup chopped cilantro
  6. 1/2 cup Cotija cheese cut into small cubes
  7. 1/2 cup mayonnaise
  8. 1/2 cup sour cream or Mexican crema
  9. 1 garlic clove, minced
  10. 1 lime juice and zest
  11. 1/4 teaspoon Ancho chili powder (or any other chili powder)
  12. 1/8 teaspoon ground cayenne pepper (optional)
  13. 6-8 strips bacon, cooked until crispy and crumbled
  14. Salt and ground black pepper to taste

Instructions
TO PREPARE THE CORN
In a Cast Iron Skillet or Regular Skillet (frozen corn)
  • 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.
On a grill (corn on the cob)
  • 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 large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese.