Print

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
Print Recipe

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta, smoky roasted corn, creamy cotija cheese, and a tangy, zesty dressing. Perfect for summer BBQs, potlucks, or quick dinners, this salad delivers a balance of smoky, creamy, spicy, and fresh notes in every bite, making it a crowd-pleasing and refreshing side or light main course.

Ingredients

Scale

Pasta

  • 8 ounces rotini or elbow pasta

Corn

  • 3 cups fresh corn kernels (grilled or roasted, or frozen as a substitute)

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Add-ins and Garnishes

  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, sliced
  • Extra cotija cheese, chili powder, and cilantro for garnish (optional)

Instructions

  1. Cook the Pasta: Begin by boiling the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
  2. Roast or Grill the Corn: While the pasta cooks, roast fresh corn on the cob until lightly charred and smoky. Alternatively, heat frozen corn in a skillet until slightly blistered. Allow to cool, then cut the kernels off the cob if using fresh corn.
  3. Prepare the Dressing: In a mixing bowl, combine mayonnaise, fresh lime juice, minced garlic, chili powder, salt, and pepper. Whisk together thoroughly to create a creamy, tangy dressing that will anchor the salad’s flavors.
  4. Mix the Salad: Add the cooked pasta and corn kernels into the bowl with the dressing. Toss gently until everything is evenly coated. Fold in the crumbled cotija cheese, chopped cilantro, and sliced green onions.
  5. Chill and Serve: Place the salad in the refrigerator for at least 30 minutes to meld the flavors and enhance the refreshing taste before serving. Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro leaves if desired.

Notes

  • Char the Corn Well: A good char on the corn adds authentic smoky depth to the dish.
  • Don’t Overcook the Pasta: Cook pasta al dente to maintain a nice bite and prevent mushiness when mixed with the dressing.
  • Use Fresh Lime Juice: Fresh lime juice provides brightness that bottled juice lacks.
  • Chill Before Serving: Refrigerate the salad to enhance and meld the flavors, and help thicken the dressing slightly.
  • Adjust Chili Powder to Taste: Start with less and add more gradually to reach your preferred heat level.

Nutrition

Keywords: Mexican street corn pasta salad, summer pasta salad, Mexican pasta salad, cotija cheese salad, smoky corn salad, creamy pasta salad

Find it online: https://sophiespace.com/mexican-street-corn-pasta-salad/