Description
This Mexican Street Corn Pasta Salad combines tender pasta with smoky, charred corn and a creamy, tangy dressing spiced with chili powder and lime. It’s a vibrant and flavorful salad perfect for potlucks, barbecues, or a refreshing weeknight side dish.
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:
– Grilling: Preheat grill to medium-high. Brush corn with olive oil and season with salt and pepper. Grill for 10-15 minutes, turning occasionally, until charred and tender. Cool slightly.
– Boiling: Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes until tender-crisp. Cool slightly.
– Roasting: Preheat oven to 400°F (200°C). Brush corn with olive oil, season with salt and pepper. 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 pasta and cook according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Taste and adjust seasonings with salt and pepper as needed.
- Assemble the Salad: Cut the corn kernels off the cob. Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss until everything is evenly coated.
- Chill: Cover and refrigerate the salad for at least 30 minutes, allowing flavors to meld and chill thoroughly.
- Serve: Before serving, taste and adjust seasoning again if necessary. Garnish with additional cotija cheese and chopped cilantro. Serve cold with lime wedges and hot sauce on the side, if desired.
Notes
- The corn can be cooked by grilling, boiling, or roasting based on your preference and available equipment.
- Using Greek yogurt instead of sour cream makes the dressing lighter and adds protein.
- For extra smoky flavor, grilling the corn is recommended.
- This salad can be prepared a day ahead – flavors improve after sitting overnight.
- Adjust the amount of cayenne pepper to control the heat level or omit for mild flavor.
- Use gluten-free pasta to make the dish gluten-free if needed.
