Zesty Mexican Street Corn Pasta
Zesty Mexican Street Corn Pasta recipe for a summer salad or side dish. Bold and creamy cheese, jalapeno dressing full of flavor.
- Prep Time: 10 min
- Cook Time: 12 min and Chill time.
- Total Time: 22 min
- Yield: 10
- Category: salad, side dish
- Method: stove top cooking
Ingredients
- 8 oz rotini noodles
- 2 – 15.25 oz cans corn, well drained
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 large jalapeno, diced
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
1. Boil the noodles according to package directions, until they are tender, then drain the water and run them under cold water to chill faster.
2. While the noodles are cooking, cut your green onions, parsley, and jalapeno.
3. Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.
4. Mix the mayonnaise, lime juice and seasonings in a small bowl, then pour over the pasta mixture and toss to combine.
5. Refrigerate for 1 hour, or until ready to serve.
6. Stir before serving.