Description
This Mexican Street Corn Pasta Salad combines creamy, tangy, and smoky flavors for a vibrant and delicious side dish. Featuring tender grilled, roasted, or boiled corn kernels mixed with rotini pasta, a zesty lime and chili powder dressing, and crumbled cotija cheese, this salad is perfect for summer barbecues, potlucks, or weeknight dinners. It’s easy to make and can be served chilled with optional lime wedges and hot sauce for an extra kick.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, shells, or elbow macaroni)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Corn
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
To Serve
- Lime wedges
- Hot sauce (optional)
Instructions
- Cook the Corn: Choose your preferred cooking method. For grilling, preheat a grill to medium-high, brush the corn with olive oil, season with salt and pepper, and grill for 10-15 minutes, turning occasionally until charred and tender. For boiling, bring a large pot of water to a boil, add the corn, and cook for 5-7 minutes until tender-crisp. For roasting, preheat the oven to 400°F (200°C), brush the corn with olive oil, season, and roast for 20-25 minutes, turning halfway through until browned and tender. Let the corn cool slightly after cooking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), 1/4 cup crumbled cotija cheese, chopped fresh cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Season with salt and freshly ground black pepper to taste. Adjust the seasoning until balanced to your liking.
- Assemble the Salad: Carefully cut the cooled corn kernels off the cob using a sharp knife. Add the corn kernels and cooled pasta to the bowl with the dressing. Gently toss everything together until well combined and coated evenly.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This resting period enhances the taste and texture.
- Serve: Before serving, taste and adjust the seasoning as needed. Garnish with additional crumbled cotija cheese and chopped cilantro. Serve chilled with lime wedges and hot sauce on the side for extra flavor if desired.
Notes
- The corn can be prepared by grilling, boiling, or roasting according to your preference and available equipment.
- Substitute sour cream with Greek yogurt for a lighter option.
- Adjust cayenne pepper quantity or omit it to control the spice level.
- Use cotija cheese for authentic flavor, but feta cheese can be an alternative.
- Make sure to cool the pasta thoroughly to avoid a mushy salad.
- This salad is best served cold and can be stored in the refrigerator for up to 2 days.
