Description
This Mexican Street Corn Pasta Salad is a flavor-packed twist on classic street corn, combining pasta with charred corn, cotija cheese, and a zesty lime dressing. It’s creamy, tangy, and perfect for summer gatherings or as a side dish.
Ingredients
Pasta:
- 8 ounces elbow macaroni or small pasta shells
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 jalapeño, seeded and finely chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese or feta
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
Instructions
- Cook the Pasta: Cook pasta according to package directions, then drain and rinse under cold water to cool.
- Char the Corn: In a skillet over medium-high heat, cook corn until slightly charred, about 4–5 minutes. Set aside to cool.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, paprika, salt, and pepper.
- Combine Ingredients: Add pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño to the dressing. Toss until well coated.
- Chill and Serve: Chill for at least 30 minutes before serving.
Notes
- You can use grilled corn for a smokier flavor.
- For a lighter version, use Greek yogurt instead of some or all of the mayo and sour cream.
- This salad pairs well with grilled meats or as a stand-alone dish at summer gatherings.
