Description
This vibrant Mexican Street Corn Pasta Salad combines tender elbow macaroni with charred corn kernels and a creamy, tangy dressing spiced with chili powder and smoked paprika. Enhanced with cotija cheese, fresh cilantro, and a hint of jalapeño, this salad is a flavorful and refreshing dish perfect for summer gatherings or as a zesty side.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni or rotini pasta
Corn
- 4 cups frozen or fresh corn kernels
- 1 tablespoon olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins and Garnish
- 1/2 cup cotija cheese, crumbled
- 1/3 cup chopped cilantro
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- Extra cotija cheese, cilantro, and chili powder for garnish
Instructions
- Cook the pasta: Prepare the elbow macaroni or rotini pasta according to the package instructions until al dente. Drain well and rinse under cold water to halt the cooking process. Set aside to cool.
- Char the corn: Heat a large skillet over medium-high heat and add the olive oil. Add the corn kernels and sauté for 7 to 10 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat and allow it to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, cayenne pepper (if using), garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, finely diced red onion, and minced jalapeño (if using) to the bowl with the dressing. Toss thoroughly until all ingredients are evenly coated with the dressing.
- Adjust and chill: Taste the salad and adjust the seasoning with additional salt, pepper, or spices as preferred. Cover and chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve and garnish: Before serving, sprinkle extra cotija cheese, fresh cilantro, and a light dusting of chili powder over the top for garnish and added flavor.
Notes
- You can use grilled corn on the cob instead of sautéed corn for a smoky, authentic flavor.
- For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.
- Add grilled chicken or black beans to boost the protein content and make the salad more filling.
