Mexican Street Corn Pasta Salad Recipe
A flavorful and creamy Mexican Street Corn Pasta Salad combining tender pasta with the classic flavors of Mexican street corn, including corn kernels, cotija cheese, and a zesty, spiced dressing with lime and chili powder. This chilled salad makes a perfect side dish for barbecues, picnics, or casual meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz pasta (such as rotini or penne)
Corn
- 2 cups corn kernels (fresh, canned, or frozen)
Dressing and Mix-ins
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and set it aside to cool completely to avoid sogginess in the salad.
- Prepare Corn: If using fresh corn, cook it by boiling or grilling until tender to develop flavor. If using canned or frozen corn, drain or thaw it as needed to remove excess moisture.
- Make Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Mix thoroughly to create a creamy and spiced dressing base.
- Combine Ingredients: Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and optional jalapeño to the dressing. Toss everything together gently but thoroughly to evenly coat all ingredients.
- Chill Salad: Refrigerate the pasta salad for at least 30 minutes before serving. This resting time allows the flavors to meld and enhances the overall taste experience.
Notes
- Use rotini or penne pasta for better sauce adherence.
- Grilling the fresh corn adds a smoky depth to the flavor.
- If you prefer less spice, omit the jalapeño or reduce the chili powder.
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- This salad is best served chilled but can be stored in the refrigerator for up to 3 days.
Keywords: Mexican street corn, pasta salad, summer salad, cotija cheese, corn salad, creamy dressing, easy side dish
Find it online: https://frommamamaya.com/mexican-street-corn-pasta-salad-recipe/
