Description
This vibrant Mexican Street Corn Pasta Salad combines tender pasta with smoky charred corn, creamy mayonnaise and sour cream dressing, tangy lime, and crumbly cotija cheese. Perfect as a flavorful side dish, it captures the essence of summer with a touch of spice and freshness from cilantro and jalapeño.
Ingredients
Scale
Pasta and Corn
- 8 ounces pasta (elbow, rotini, or penne)
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Salad Add-ins
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Chopped jalapeño (optional, to taste)
Instructions
- Cook the pasta: Prepare the pasta according to package directions until al dente. Drain and rinse under cold water to cool it completely, then set aside.
- Char the corn: Heat a large skillet over medium-high heat and add the corn kernels. Cook without stirring too often for 4–5 minutes, allowing the corn to develop a slight char and smoky flavor. Remove from heat and allow to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, lime zest, garlic powder, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled pasta and charred corn to the dressing bowl along with the finely chopped red onion, crumbled cotija cheese, chopped cilantro, and jalapeño if using. Toss gently until everything is evenly coated with the dressing.
- Adjust and chill: Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if desired. Cover and chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving.
Notes
- For extra smoky flavor, grill the corn before adding it to the salad.
- This salad can be made up to a day ahead and kept refrigerated.
- Use Greek yogurt instead of sour cream for a lighter, healthier version.
