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Mexican Street Corn Pasta Salad

Prep Time: 5 min

Total Time: 30 mins

8 Servings


  • 1 lb. bow tie or penne pasta
  • 2 Tbsp. butter
  • 2 c. frozen or fresh corn
  • 1/2 c. mayonnaise
  • 1/3 c. Mexican crema or sour cream
  • Juice of 1 lime
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. crumbled cotija or feta
  • 1/4 c. freshly chopped cilantro


  1. In a large pot of boiling salted water, cook pasta according to package directions to al dente. Drain.
  2. Over medium-high heat in a large skillet, melt butter.  Add corn and cook until blistered, about 5 to 8 minutes.
  3. In a medium bowl, whisk together mayonnaise, crema, lime juice, chili powder, and cayenne pepper. Season with salt and pepper.
  4. Toss pasta, corn, cotija, and cilantro together in a large bowl. Add dressing and toss to coat. Refrigerate until ready to serve.


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