Description
This Mexican Street Corn Pasta Salad combines the flavors of classic Mexican street corn with pasta, creating a refreshing and creamy dish. The smoky charred corn, tangy lime, and spicy seasoning are balanced by the creaminess of the dressing, making it the perfect side dish for barbecues, picnics, or as a light meal on its own.
Ingredients
Scale
For the Pasta Salad:
- 12 oz (340g) rotini or penne pasta 🍝
- 3 cups corn kernels (fresh, frozen, or canned) 🌽
- ½ cup mayonnaise 🍶
- ½ cup sour cream 🍶
- 1 tbsp lime juice 🍋
- 1 tsp chili powder 🌶️
- 1 tsp cumin 🌿
- ¼ cup fresh cilantro, chopped 🌿
- ½ cup cotija cheese (or feta), crumbled 🧀
- 2 green onions, chopped 🌱
- 1 jalapeño, finely chopped (optional) 🌶️
- Salt and pepper, to taste 🧂
- Lime wedges, for garnish 🍋
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain, rinse under cold water, and set aside. 🍝
- Prepare the Corn: If using fresh corn, grill or sauté the kernels until lightly charred. For frozen or canned corn, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet to bring out extra flavor. 🌽🔥
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth. 🍶🌶️
- Combine the Salad: Add the cooked pasta, charred corn, chopped cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl. Toss everything together until well-coated with the creamy dressing. 🧀🌽🍝
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled with lime wedges on the side for a tangy finish. 🍋🌿
Notes
- Char the Corn for Extra Flavor: If using fresh corn, grilling or charring the kernels adds a smoky flavor that enhances the taste of the salad.
- Adjust Spice Levels: If you prefer less heat, omit the jalapeño or reduce the chili powder.
- Make Ahead: This salad tastes even better after it has chilled for a few hours, so feel free to make it ahead of time.
- Use Fresh Ingredients: Using fresh, in-season corn will elevate the flavor of the salad. If using canned corn, be sure to drain it well.
- Vegan Version: To make this salad vegan, substitute the mayo and sour cream with plant-based alternatives, and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the recipe)
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg