Description
This flavorful Mexican Street Corn Pasta Salad combines the smoky, charred taste of grilled corn with a creamy and zesty dressing, creating a refreshing and satisfying dish that’s perfect for potlucks or summer gatherings. The pasta provides heartiness, while cotija cheese, jalapeño, cilantro, and lime juice add layers of authentic Mexican flavors.
Ingredients
Scale
- 12 oz pasta (rotini, penne, or your choice)
- 2 cups grilled corn kernels (from about 4 ears of corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled (or use feta as a substitute)
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved (optional)
- Lime wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.
- Grill the Corn: While the pasta cooks, preheat a grill to medium-high heat. Grill the corn, turning occasionally, until all sides are charred (about 10-12 minutes). Once cool, slice the kernels off the cob. Alternatively, you can char canned or frozen corn in a hot skillet.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and well combined.
- Assemble the Salad: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing.
- Chill and Serve: Taste and adjust the seasoning, adding more salt, pepper, or lime juice if necessary. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Garnish and Enjoy: Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for an extra burst of tangy flavor.
Notes
- For a milder salad, use less jalapeño or substitute with a milder pepper.
- This salad can be made a few hours in advance, allowing the flavors to blend nicely.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg