Mexican Street Corn Pasta Salad (Print Version)
Vibrant pasta salad with sweet corn, creamy lime dressing, and smoky spices inspired by Mexican street corn.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 2 cups corn kernels (fresh, grilled or frozen and thawed)
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup crumbled cotija or feta cheese
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce (optional)
16 - Salt and black pepper, to taste
# Directions:
01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - If using fresh corn, heat a skillet over medium-high heat and char kernels until lightly browned, about 5 minutes. Allow to cool completely.
03 - In a large bowl, combine cooled pasta, corn, red onion, red bell pepper, jalapeño, and chopped cilantro.
04 - Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce (if using), salt, and black pepper until smooth and well combined.
05 - Pour dressing over pasta and vegetables. Toss thoroughly until all ingredients are evenly coated with the creamy mixture.
06 - Gently fold in most of the crumbled cotija or feta cheese, reserving a small portion for garnish.
07 - Transfer salad to a serving platter or bowl. Sprinkle remaining cheese on top along with extra cilantro if desired. Refrigerate for at least 20 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The smoky, tangy dressing clings to every curve and crevice of the pasta
- It travels beautifully and actually gets better after a few hours in the fridge
02 -
- Rinse your pasta really well under cold water or you'll end up with a gummy, clumped mess instead of individual coated pieces
- The salad needs at least 20 minutes in the fridge to let the flavors meld, but it's even better after a few hours
03 -
- Char your corn in batches so the pan stays hot enough to get those nice dark spots instead of just steaming
- Taste your dressing before adding it to the salad and adjust the lime and heat to your liking