Mexican Corn Pasta Salad 

This Mexican Street Corn Pasta Salad will be your new go-to for summer potlucks! Loaded with vegetables like grilled corn and smothered in a sour cream, mayonnaise, and chipotle creamy dressing

COOK THE PASTA

Begin by boiling the pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.

1

GRILL THE CORN

Rub the outside of the husked corn with oil. Preheat grill to 400 degrees. Grill corn for 15 minutes rotating every 5 minutes. Remove from the grill and allow the corn to cool before cutting.

2

CUT THE VEGETABLES

Prepare the bell pepper, red onion, and green onion by dicing and slicing them on a cutting board.

3

COMBINE EVERYTHING

Combine all of the ingredients for the dressing in a small bowl and whisk to combine. Add the boiled pasta, corn, cojita cheese, bell pepper, red onion, and green onion to a large bowl. 

4

Pour in the dressing and toss to combine.