Description
Hearty Mexican street corn pasta salad brings zesty southwest flavors to your summer table. Creamy, tangy, and packed with grilled corn and bold spices, you’ll crave this crowd-pleasing dish at every gathering.
Ingredients
Scale
Corn and Pasta
- 3 ears fresh corn
- 1 lb pasta (rotini or shells)
Protein and Cheese
- 1/2 cup cotija cheese
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Seasoning and Garnish
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 green onions, chopped
- 1 jalapeño, diced (optional)
Instructions
- Husk the corn and char kernels over an open flame or grill until lightly caramelized and smoky, rotating occasionally for even browning.
- Cook pasta in generously salted boiling water until al dente, typically 8-10 minutes. Drain and rinse with cold water to halt cooking process.
- Slice charred corn kernels directly off the cob into a spacious mixing bowl.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper to create a creamy, tangy dressing.
- Add cooked pasta to the bowl with corn kernels, then pour the prepared dressing over the mixture.
- Gently fold in crumbled cotija cheese, ensuring even distribution throughout the salad.
- Incorporate chopped cilantro, green onions, and diced jalapeño (if using) for vibrant flavor and texture.
- Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and develop.
- Before serving, taste and adjust seasoning if needed, then garnish with additional cotija cheese and a sprinkle of chili powder.
Notes
- Char corn carefully to develop smoky flavor without burning, rotating constantly for even caramelization.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent mushy texture.
- Use room temperature ingredients for better dressing consistency and flavor blending.
- For gluten-free option, swap regular pasta with chickpea or corn-based pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg