Ingredients:
To prepare this delicious Mexican Street Corn Pasta Salad, you’ll need the following ingredients:
For the Salad:
- 12 oz pasta (penne, rotini, or bowtie)
- 3 cups corn (fresh, canned, or frozen)
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Cotija cheese (or feta), crumbled
- 1 jalapeño, finely chopped (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice (freshly squeezed)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
Garnish:
- Extra Cotija cheese
- Additional chopped cilantro
- Lime wedges
- Tajín seasoning (optional, for extra zing)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Corn:
If using fresh corn, cut the kernels off the cob. Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until slightly charred. If using canned corn, drain and pat dry before cooking. If using frozen corn, thaw before roasting.
3. Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix until smooth and well combined.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, charred corn, diced red onion, cherry tomatoes, chopped cilantro, Cotija cheese, and jalapeño (if using). Pour the dressing over the salad and toss until everything is evenly coated.
5. Garnish and Serve:
Top the salad with extra Cotija cheese, additional cilantro, and a sprinkle of Tajín for an extra kick. Serve with lime wedges on the side for added freshness. Enjoy chilled or at room temperature!
Tips for the Best Mexican Street Corn Pasta Salad:
- Use grilled corn for extra smoky flavor. If you have a grill, grilling the corn before cutting it off the cob adds an incredible depth of flavor.
- Customize the spice level. Adjust the cayenne pepper and jalapeño to suit your heat preference.
- Let the salad chill. Allowing the salad to sit in the fridge for at least 30 minutes helps the flavors meld together.
- Try different cheeses. While Cotija is traditional, feta or Parmesan make great substitutes.
- Make it a meal. Add grilled chicken, shrimp, or black beans to turn this side dish into a complete meal.
This Mexican Street Corn Pasta Salad is creamy, tangy, and bursting with bold flavors. Whether you’re serving it at a summer cookout or as a quick weeknight side, this dish will impress with its vibrant taste and textures.