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Mexican Street Corn Pasta Salad

  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 10

Street corn just became a potluck favorite in this simple pasta salad. ...MORE+ LESS-

Karly Campbell Karly Campbell
March 10, 2017

Ingredients

1
lb uncooked pasta
1
tablespoon butter
3
ears fresh sweet corn, husks removed
1/2
cup mayonnaise
1/4
cup chopped fresh cilantro leaves
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup crumbled queso fresco cheese

Steps

Hide Images
  • 1
    Cook and drain pasta as directed on package. Cool 10 minutes.
  • 2
    While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
  • 3
    Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
  • 4
    Refrigerate about 4 hours or until chilled before serving.

Expert Tips

  • Cotija cheese is a great substitute for queso fresco!
  • Sour cream works well in place of mayonnaise.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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