Description
Mexican Street Corn Pasta Salad is a flavorful and easy-to-make dish combining charred sweet corn, creamy cotija cheese dressing, and tender pasta. This vibrant salad blends smoky chili powder and fresh lime for a refreshing and satisfying side or light meal perfect for summer gatherings or anytime you crave Mexican-inspired flavors.
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.
Grilling: Preheat grill to medium-high. Brush corn with olive oil, season with salt and pepper. Grill 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, or 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 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. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Before serving, taste and adjust seasoning if needed. Garnish with additional cotija cheese and cilantro. Serve cold with lime wedges and hot sauce on the side if desired.
Notes
- Grilling the corn adds a smoky flavor that enhances the dish, but boiling or roasting are good alternatives.
- Using Greek yogurt instead of sour cream lowers fat content and adds protein.
- Adjust chili powder and cayenne pepper to control heat level.
- Best served chilled, allowing at least 30 minutes for flavors to meld.
- Can be made a day ahead for better flavor integration.
- To make it vegetarian, ensure mayonnaise and sour cream are from vegetarian sources.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
