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Mexican Street Corn Pasta Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Mexican Street Corn Pasta Salad Pressure Cooker Recipe

This Mexican Street Corn Pasta Salad is made with fresh corn, pasta, red onion, jalapeno, fresh cilantro, all tossed in a perfectly spiced dressing and topped with cotija cheese, Mexican spices, and fresh lime. It’s street food meets comfort food and it is so addictive. Perfect for a summer BBQ, potluck dish, or the perfect side dish, this Mexican Street Corn Pasta Salad delivers every time.
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Prep Time 17 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 8 people
Calories 545 kcal

Equipment

  • 1 Pressure cooker
  • 1 Large skillet for sautéing
  • 1 Mixing bowl

Ingredients
  

Main ingredients

  • 1 lb Pasta rotini, cavatappi, farfalle, etc.
  • 16 oz Fresh or Frozen Corn 4-5 ears or 3-4 cups
  • 2 Tablespoons Butter
  • ¼ cup Red Onion finely diced
  • 1 Jalapeno seeded and minced
  • ½ cup Fresh Cilantro tightly packed, chopped
  • ¾ cup Cotija Cheese plus ¼ cup for garnish
  • ¼ cup Fresh Lime Juice from 2-3 limes
  • 1 cup Mayonnaise
  • ½ cup Sour Cream or Mexican Crema
  • 1 teaspoon Chili Powder
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 Chipotle Chilies in adobo sauce, diced

Instructions
 

Instructions

  • Cook your pasta in the pressure cooker with some water and a pinch of salt. Keep an eye on the valve hiss as you count, around 5 minutes till tender but firm.
  • Quickly do a cold water rinse on the pasta when you release pressure naturally to stop more cooking.
  • While pasta’s doing its thing, melt butter in a large skillet over medium heat. Toss in your corn and sauté till it’s got those little charred spots, about 5-7 minutes.
  • Take the skillet off heat and let that sweet corn rest. Meanwhile you grab a big bowl and toss in pasta, corn, diced red onion, and jalapeno.
  • Add in cilantro, the big heap of cotija cheese, and pour the lime juice over everything.
  • Now spoon in mayonnaise and sour cream, then sprinkle chili powder, cumin, salt, and pepper to taste. Mix everything gently but thoroughly.
  • Fold in diced chipotle chilies last for that smoky punch that kinda sneaks up on you.
  • Cover it up and let it chill a bit or serve at room temperature, then garnish with the remaining cotija, cilantro, and a little splash more lime juice and chili powder.

Notes

Serve at room temperature or chilled. Do not freeze with mayo and sour cream.