Description
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines tender pasta with charred or roasted corn, creamy cotija cheese dressing, and a zesty blend of spices. Perfect as a refreshing side or a light main, it’s easy to prepare with options to grill, boil, or roast the corn, making it adaptable to any kitchen setup.
Ingredients
Scale
Salad Ingredients
- 1 pound pasta (rotini, shells, or elbow macaroni)
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Corn: Select your preferred cooking method. For grilling, preheat grill to medium-high, brush corn with olive oil, season with salt and pepper, and grill for 10-15 minutes, turning frequently until charred and tender. For boiling, bring a large pot of water to a boil, add corn, and cook for 5-7 minutes until tender-crisp. For roasting, preheat oven to 400°F (200°C), brush corn with olive oil, season with salt and pepper, roast for 20-25 minutes turning halfway until browned and tender. Let corn cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), 1/4 cup crumbled cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Season with salt and freshly ground black pepper to taste. Adjust flavors as needed.
- Prepare Corn Kernels: Once cooled, cut the corn kernels off the cob carefully using a sharp knife. Avoid cutting too deep into the cob.
- Assemble the Salad: Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss everything together until well coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes or longer to let the flavors meld beautifully.
- Serve: Before serving, taste the salad and adjust seasoning if necessary. Garnish with additional crumbled cotija cheese and chopped cilantro. Serve cold with lime wedges and optional hot sauce for added kick.
Notes
- You can choose to grill, boil, or roast the corn depending on your available equipment and flavor preference.
- For a lighter dressing, substitute sour cream with Greek yogurt.
- Adjust the chili powder and cayenne pepper to control the spice level.
- Serve immediately after chilling or within 24 hours for best freshness.
- This salad pairs wonderfully with Mexican dishes or can be enjoyed as a refreshing standalone lunch.
