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Mexican Street Corn Pasta Salad


Everyone loves Mexican Street Corn with its smoky, limey goodness, so why not turn those delicious flavours into a winner pasta salad. Switch it up by adding a tin of drained and rinsed black beans or diced avocado. And don’t forget to garnish it with a generous sprinkle of Tajin! 



4 ears Lepp’s corn, husked (see note for using frozen corn)

23 cups cooked and cooled orzo or couscous

12 cups chicken broth or 1 Tbsp Major chicken paste

½ red bell pepper, chopped 

½ small red onion, finely chopped

½ cup fresh cilantro, chopped

5 green onions, chopped 

1 jalapeno pepper, diced, and seeded if less heat is desired

¼ cup fresh lime juice 

½ tsp salt 

2 Tbsp sour cream

2 Tbsp mayonnaise

½ tsp smoked paprika

½ tsp cumin 

OR 2 tsp Triple Smoke Texx Mexx spice blend instead of paprika and cumin 

¼ tsp black pepper

½ cup crumbled cotija or feta cheese 

Sprinkle of Tajin on the top for an authentic Tex-Mex flavour


Prepare grill for medium heat. Grill corn, occasionally turning, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.

Meanwhile, prepare the couscous or orzo. When I cook pasta for a cold salad, I always add a cup or two of  Lepp’s chicken broth or a tablespoon of Major’s chicken paste to the cooking water. It gives the pasta a better flavour and helps to keep it from sticking together as it cools. Drain cooked pasta, and stir a few times as it cools to ensure it doesn’t stick together.  

Whisk together lime juice, sour cream, mayonnaise, paprika, cumin, salt, and black pepper in a small bowl. Set aside.

Add the cooled couscous or pasta, bell pepper, onion, cilantro, green onions, and jalapeno to the bowl with the corn. Stir to combine. Drizzle on the dressing and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.


You can use frozen or tinned corn if fresh is not available. Drain well, and sauté it in a pan with some olive oil or bacon fat until charred. 

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