Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a delicious fusion of smoky grilled corn and creamy dressing, perfect for summer gatherings. Packed with vibrant flavors from cotija cheese, jalapeño, and fresh cilantro, it offers a refreshing twist on traditional pasta salads. The addition of lime juice and spices enhances its zesty taste, making it a standout dish. Quick to prepare, it’s ideal for potlucks or barbecues. Serve it chilled for a delightful side that captures the essence of Mexican street corn!
Ingredients:
12 oz pasta (rotini, penne, or your choice)
2 cups grilled corn kernels (from about 4 ears of corn)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cotija cheese, crumbled (or use feta as a substitute)
1 jalapeño, seeded and finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved (optional)
Lime wedges for serving
Directions:
1. 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.
2. 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, you can char canned or frozen corn in a hot skillet for added flavor.
3. Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and well combined.
4. Assemble the Salad:
Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) to the dressing. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing.
5. Chill and Serve:
Taste and adjust the seasoning, adding more salt, pepper, or lime juice if necessary. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
6. Garnish and Enjoy:
Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for an extra burst of tangy flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 320 kcal per serving
Servings: 6
Enjoy this creamy and slightly spicy Mexican Street Corn Pasta Salad, perfect for bringing a taste of summer to your dining table!
