Mexican Street Corn Pasta with Shrimp

In a word, perfection

Sometimes I get a craving for this pasta salad in the middle of May, and I convince myself to wait until July so the corn is reeeeally in season. But sometimes, I just can’t wait.

Have you ever had Mexican street corn? Roasted corn cobs are slathered in mayo, lime juice, cotjia cheese, chili powder, and cilantro. They’re a mess to eat but so delicious!

I wanted a full meal with these flavors, so I decided to make a pasta salad with everything, plus some shrimp to boost the protein content. I swapped the mayo for butter, but you could definitely add some if you’d like a creamier pasta salad.

Either way, it’s savory, it’s tangy, it’s summer in a bowl. Perfection.

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Mexican Street Corn Pasta with Shrimp
Cook time = 30 minutes
Serves: 6

Flex Meal Note

Freeze the shrimp, corn, and cheese (drain off excess liquid first); you can even freeze the parsley using this method!

For Dietary Restrictions

• Gluten free: use gluten-free pasta

• Dairy free: omit cheese

Kids Can Help

• Wash produce, season shrimp, break apart the cheese, stir everything together at the end

Ingredients

• 1 lb small pasta (e.g. shells, rotini)

• 1 lb large raw shrimp, peeled and deveined