Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful side dish that combines tender pasta with charred corn, creamy dressing, and bold Mexican spices. Easy to prepare and perfect for summer cookouts, potlucks, or a refreshing lunch, it offers the classic flavors of Mexican street corn transformed into a delightful pasta salad.
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 method to cook the corn. For grilling, preheat grill to medium-high, brush corn with olive oil, season with salt and pepper, and grill 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, and roast for 20-25 minutes, turning halfway through until browned and tender. Cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
- Assemble the Salad: Cut the cooled corn kernels off the cob and add them to the bowl with the dressing. Add the cooled pasta and gently toss everything until evenly coated.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill completely.
- Serve: Before serving, taste and adjust seasoning if necessary. Garnish with additional cotija cheese and chopped fresh cilantro. Serve cold with lime wedges and hot sauce on the side if desired.
Notes
- You can choose to cook the corn by grilling, boiling, or roasting depending on your preference and equipment.
- Using Greek yogurt instead of sour cream makes the dressing slightly lighter and increases protein.
- Adjust the chili powder and cayenne pepper to your desired level of spiciness.
- Make sure to rinse the pasta with cold water after cooking to prevent it from sticking and to cool it down for the salad.
- This salad tastes best after chilling for at least 30 minutes but can be made ahead up to one day in advance.
- For a vegetarian-friendly option, this recipe is naturally vegetarian with no meat ingredients.
