Mexican inspired street corn salad tossed with pasta and loaded with shrimp. This 30 minute pasta salad is creamy, tangy, sweet, salty, and a little spicy. Perfect for those summer barbeques!
Cook the pasta until al dente in salted boiling water.
Meanwhile, combine the seasoning blend in a small bowl.
Mix the shrimp with 1 teaspoon of the seasoning. Heat a large skillet with oil and cook the shrimp on medium heat. This should take about 5 minutes. Transfer the shrimp to a bowl.
In the same pan, add the corn and butter and sauté on medium high heat for 5-8 minutes until lightly browned. Turn off the heat.
Combine the dressing ingredients with the remaining seasoning blend.
Add the dressing to the corn along with jalapeño, red onion, cotija, and pasta. Mix everything together then top the pasta salad with shrimp. Garnish with more cheese and cilantro. Serve warm or cold.
Notes
Grill the corn and shrimp! Brush some butter on the corn and grill it on the cob then cut off the kernels. This will give the dish a smoky flavor!