Description
This vibrant Mexican Street Corn Pasta Salad combines the smokiness of grilled corn with creamy cotija cheese, zesty lime, and a hint of spice. Perfect as a refreshing side dish or light main, it’s a colorful and flavorful twist on classic pasta salad inspired by Mexico’s beloved street corn.
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta (rotini, penne, or your choice)
- 2 cups grilled corn kernels (from about 4 ears of corn)
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved (optional)
- 1 jalapeño, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
Dressing and Seasoning
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup cotija cheese, crumbled (or use feta as a substitute)
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Extra cotija cheese
- Fresh cilantro
- Lime wedges for serving
Instructions
- 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.
- 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.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until the dressing is smooth and well combined.
- Assemble the Salad: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss everything together until evenly coated with the creamy dressing.
- Chill and Serve: Taste and adjust the seasoning with more salt, pepper, or lime juice if needed. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Garnish and Enjoy: Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for added tangy flavor.
Notes
- You can substitute cotija cheese with feta if cotija is not available.
- If a grill is unavailable, char canned or frozen corn in a hot skillet to get a smoky flavor.
- Adjust the jalapeño quantity to control the heat level of the salad.
- This salad is best served chilled and can be made a day ahead to enhance the flavors.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
