Mexican Street Corn Pasta Salad
A vibrant and refreshing dish combining tender pasta, charred corn, tangy lime, and creamy dressing, offering a delightful twist on traditional Mexican street corn flavors, perfect for any festive occasion.
Ingredients
Ingredients needed
- 1 box small pasta (ditalini or bowtie)
- 4 cups corn kernels (fresh, canned, or frozen)
- ½ cup crumbled cotija cheese (or feta or queso fresco)
- ½ cup sour cream (or Mexican crema or plain yogurt)
- ⅓ cup mayonnaise
- 1 –2 limes zested and juiced
- ½ cup chopped cilantro (or parsley)
- 1 –2 teaspoons chili powder
- Salt and pepper to taste
Optional Extras:
- Queso fresco or feta for variety
- Mexican crema for extra creaminess
- Chopped jalapeño for a spicy kick
- Paprika or chipotle powder for a smoky flavor
Instructions
1. Cook the Pasta:
- Boil salted water in a large pot.
- Cook pasta according to package directions until al dente (8–10 minutes).
- Drain and rinse with cold water. Set aside.
2. Grill the Corn:
- Brush fresh corn with oil or butter.
- Grill on medium-high heat, turning often until charred (7–10 minutes).
- Let it cool and slice kernels off the cob.
- If using canned or frozen corn, drain or thaw first. Sauté in a skillet until golden.
3. Make the Dressing:
- In a large bowl, whisk together sour cream, mayo, lime zest, and lime juice.
- Stir in chili powder, salt, and pepper.
- Adjust to taste with more lime juice or chili powder.
4. Combine Ingredients:
- Add cooled pasta and grilled corn to the dressing.
- Fold in crumbled cotija cheese and chopped cilantro.
- Mix gently to combine all ingredients.
5. Serve and Garnish:
- Transfer to a serving dish.
- Sprinkle with extra cotija cheese and chili powder if desired.
- Serve immediately for the best flavor.
Video
Notes
Nutrition Information (per serving)
- Calories: 350 kcal
- Total Fat: 15 g
- Protein: 8 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Sodium: 400 mg