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Mexican Street Corn Pasta Salad Recipe (How-To Video)
Ingredients
  • subheading: For The Corn:
  • 1 tablespoon vegetable oil or melted butter
  • 6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • subheading: For the Pasta:
  • 8 oz. of dry pasta I used cellentani, but fusilli and farfalle (bow tie) would also work.
  • subheading: For The Mexican Corn Dressing:
  • ¼ cup mayonnaise I prefer this vegan mayo - affiliate link
  • 3 tablespoons sour cream
  • ½ teaspoon chili powder
  • ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • subheading: For The Mexican Corn Salad:
  • 2 medium-size jalapeno seeded and sliced/chopped
  • ½ cup red onion chopped finely
  • ¼ cup fresh cilantro chopped - more to use as garnish
  • ½ cup cotija cheese crumbled
Steps
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