Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender pasta, charred corn, creamy dressing, and bold spices. This easy-to-make salad blends traditional Mexican street corn flavors with pasta to create a perfect side or light meal, ideal for summer gatherings or potlucks.
Ingredients
Scale
Salad
- 1 pound pasta (rotini, shells, or elbow macaroni)
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
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
To Serve
- Lime wedges
- Hot sauce (optional)
Instructions
- Cook the Corn: Choose your preferred method to prepare the corn. For grilling, preheat grill to medium-high, brush 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 corn, and cook for 5-7 minutes until tender-crisp. For roasting, preheat oven to 400°F (200°C), brush corn with olive oil, season with salt and pepper, and roast for 20-25 minutes turning halfway until browned and tender. Let corn cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions 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 mayonnaise, sour cream or Greek yogurt, 1/4 cup crumbled cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the Salad: Cut the cooled corn kernels off the cob and add them along with the cooled pasta into the bowl with the dressing. Gently toss until everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Before serving, taste and adjust seasoning if necessary. Garnish with additional cotija cheese and cilantro. Serve cold alongside lime wedges and hot sauce if desired.
Notes
- You can choose between grilling, boiling, or roasting the corn based on your preferences and available tools.
- Using Greek yogurt instead of sour cream adds a tangier flavor and reduces fat.
- For a spicier kick, increase cayenne pepper or add hot sauce when serving.
- Make sure to rinse the pasta after cooking to cool and prevent it from sticking.
- This salad tastes even better after chilling overnight as flavors develop.
