Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish perfect for warm weather gatherings or easy weeknight meals. Combining tender pasta with charred corn, a creamy, tangy dressing, and a blend of spices, this salad captures the essence of Mexican street corn in a refreshing, easy-to-make pasta salad.
Ingredients
Scale
For the 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
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Hot sauce, for serving (optional)
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 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
Instructions
- Cook the Corn: Choose your preferred method—grill, boil, or roast the corn until it is tender and slightly charred or browned. Brush with olive oil, season with salt and pepper, then either grill for 10-15 minutes turning occasionally, boil for 5-7 minutes, or roast at 400°F for 20-25 minutes, turning halfway through. Allow to cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking and 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, cayenne pepper if using, salt, and pepper. Adjust seasoning to taste.
- Prepare the Corn Kernels: Once cooled, cut the corn kernels off the cob carefully and set aside.
- Assemble the Salad: Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss until everything is evenly coated.
- Chill the Salad: Cover the salad and refrigerate for at least 30 minutes or longer to allow the flavors to meld beautifully.
- Serve: Before serving, taste and adjust seasoning as needed. Garnish with additional cotija cheese and chopped cilantro. Serve chilled with lime wedges and optional hot sauce on the side.
Notes
- You can choose any cooking method for the corn: grilling, boiling, or roasting depending on your preference and equipment availability.
- Using Greek yogurt instead of sour cream can reduce fat content and add protein.
- For extra spice, increase chili powder or add more cayenne pepper to taste.
- Make this salad a few hours ahead to enhance the flavor blending and keep chilled until ready to serve.
- Substitute cotija cheese with feta if cotija is unavailable, though the flavor will differ slightly.
