This healthy Mexican Street Corn Pasta Salad is easy to make and so flavorful, it is sure to be a hit! It's perfect for summer barbecues and pot lucks.
Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain.
Heat oil in a skillet over medium-high heat. Add the corn kernels and saute them for a few minutes, stirring often. Add the jalapeno and saute for 1 more minute. Set aside.
To make the dressing, whisk all the dressing ingredients plus half of the cotija cheese together in a bowl until well combined. Alternatively, you can place the ingredients all in a food processor or blender and blitz them until smooth.
Place the pasta, corn, and jalapeno in a large serving bowl and drizzle on as much dressing as desired. Toss to coat the pasta evenly.
Sprinkle the pasta salad with the remaining cotija cheese, cilantro and chili powder. Serve with lime wedges.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword cookout, fresh corn, frozen corn, grilling, pasta, pasta salad, pot luck, potluck
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