Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky, charred flavors of grilled corn with creamy cotija cheese and a zesty lime dressing, all tossed with perfectly cooked pasta and fresh vegetables. It’s a refreshing and flavorful side dish perfect for summer cookouts, potlucks, or a light lunch.
Ingredients
Scale
Pasta and Corn
- 12 oz pasta (rotini, penne, or your choice)
- 2 cups grilled corn kernels (from about 4 ears of corn)
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Add-ins and Garnishes
- ½ cup cotija cheese, crumbled (or use feta as a substitute)
- 1 jalapeño, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely chopped
- ½ 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, char canned or frozen corn in a hot skillet.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until the dressing is smooth and well combined.
- Combine Salad Ingredients: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss until everything is evenly coated.
- Season and Chill: Taste and adjust seasoning by adding more salt, pepper, or lime juice as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve: Serve the salad chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges for a burst of tangy flavor.
Notes
- You can substitute cotija cheese with feta if unavailable.
- If you don’t have a grill, char canned or frozen corn in a hot skillet to achieve a smoky flavor.
- The salad can be made a few hours ahead and kept refrigerated for enhanced flavor.
- For extra spice, leave some jalapeño seeds or add hot sauce to the dressing.
- This pasta salad pairs beautifully with grilled meats or as a standalone vegetarian dish.
