Description
A delicious and creamy street corn pasta salad combining perfectly cooked elbow macaroni with smoky-charred corn, tangy lime, and creamy dressing, enhanced by cotija cheese and fresh cilantro. This Mexican-inspired side dish is perfect for summer gatherings or potlucks, offering a fresh twist on classic pasta salad with bold, vibrant flavors.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni or rotini, cooked and cooled
- 2 tablespoons butter
Corn Mixture
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mix-ins and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (optional)
- Extra cotija cheese and chili powder for garnish
Instructions
- Cook the Pasta: Prepare the elbow macaroni or rotini according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Char the Corn: In a skillet over medium-high heat, melt the butter. Add the corn kernels and sprinkle with smoked paprika and chili powder. Cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, and green onions if using into the dressing bowl. Toss everything gently until the pasta salad is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice as needed to suit your preference.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra cotija cheese and a pinch of chili powder for an attractive finish.
Notes
- For extra spice, add a chopped jalapeño or a dash of hot sauce to the dressing.
- This salad can be made up to a day in advance and stored in the refrigerator; stir well before serving.
- Use fresh corn for the best flavor, but frozen or canned corn works well in a pinch.
- Substitute feta cheese if cotija is unavailable, though cotija provides a more authentic flavor.
- Optional green onions add a nice crunch and color but can be omitted or replaced with finely chopped red onion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
