Description
This vibrant Mexican Street Corn Pasta Salad combines blistered corn sautéed with garlic and onion, tender al dente pasta, and a creamy, tangy dressing flavored with lime juice and chili powder. Finished with salty cotija cheese, this dish is a refreshing and flavorful twist on classic street corn, perfect as a side or light main course in just 25 minutes.
Ingredients
Scale
Corn and Vegetables
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (⅘ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- ⅛ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the unsalted butter until sizzling. Add the minced onion and garlic and sauté until soft and fragrant, about 2-3 minutes. Then add the canned corn, season with kosher salt and freshly ground black pepper, and continue to sauté for 6-7 minutes until the corn is nicely blistered. Once cooked, turn off the heat, transfer the corn to a clean bowl or plate, and let it cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta well and immediately toss it with the olive oil to prevent sticking and drying out. Set the pasta aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients thoroughly until smooth and creamy. Taste the dressing and adjust the seasoning as needed to suit your preference.
- Assemble the Salad: In a large salad bowl or baking dish, combine the sautéed corn mixture, the cooled pasta, and the prepared dressing. Toss everything together gently but thoroughly until the pasta and corn are evenly coated with the creamy dressing. Finally, sprinkle the cotija cheese evenly over the top of the salad and serve immediately for the best flavor and texture.
Notes
- For extra spice, increase the chili powder or cayenne pepper according to taste.
- Use gluten-free pasta if you want to make this dish gluten-free.
- Cotija cheese can be substituted with feta or queso fresco if preferred.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours; toss before serving.
- Lime juice adds brightness; fresh lime is recommended over bottled for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
