Instant Pot Mexican Street Corn Pasta Salad
Instant Pot Mexican Street Corn Pasta Salad is an easy pasta salad recipe that's basically street corn in a bowl. It's the perfect summer side dish for potlucks and picnics!
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Salad
Cuisine: American
Servings: 20
For the Pasta
- 1 pound medium shell pasta, uncooked
- 4 ½ cups water
- 1 teaspoon sea salt
For the Salad
- 1 pound frozen corn
- 1 teaspoon olive oil
- 1 cup mayonnaise
- 1 cup sour cream
- 1 large lime, juice of
- ½ cup Cotija cheese
- 2 Anaheim peppers, seeded and chopped
- ¼ cup chopped cilantro
- ½ teaspoon smoked paprika or chili powder
- salt and pepper, to taste
For the pasta
Pour uncooked shells into the Instant Pot, and add the water and sea salt
Cover, and turn valve to sealing position, and hit PRESSURE COOK for 4 minutes
When time is up, do a quick release, and hit CANCEL
When pin drops, uncover, and carefully remove pasta to a large bowl
For the salad
Cook the corn kernels with the olive oil over medium high heat, stirring frequently, until slightly charred
Add corn to the bowl of pasta, then add remaining ingredients, and mix well
Season with sea salt and pepper, if desired, to taste
Serve immediately, or keep refrigerated until ready to serve
Recipe for pasta was made in 6-quart Instant Pot.
Can use feta or Parmesan cheese in place of Cotija, if desired
Calories: 360kcal