Description
Spicy, zesty mexican street corn pasta salad captures summer’s essence with creamy, tangy flavors dancing through each bite. Cilantro-kissed noodles mingle with charred corn, cotija cheese, and lime, delivering a festival of southwestern comfort perfect for cookouts and casual gatherings.
Ingredients
Scale
Main Ingredients:
- 3 cups (250 g) pasta (rotini, penne, or bowtie)
- 2 cups (300 g) corn kernels (fresh or frozen, grilled or roasted)
- ¼ cup (30 g) crumbled cotija or feta cheese
Vegetables and Herbs:
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ¼ cup (30 g) fresh cilantro, chopped
- 1 jalapeno, diced (optional)
- 1 clove garlic, minced
Dressing and Seasonings:
- ⅓ cup (80 milliliters / 2.7 fluid ounces) mayonnaise
- ⅓ cup (80 milliliters / 2.7 fluid ounces) sour cream or Greek yogurt
- ¼ cup (60 milliliters / 2 fluid ounces) lime juice (about 2 limes)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- Salt and pepper, to taste
Optional Garnishes:
- Extra cotija or feta cheese
- Lime wedges
- Tajin or extra chili powder, sprinkled
Instructions
- Boil the pasta al dente according to package guidelines, then rapidly cool under cold running water to halt cooking. Thoroughly drain excess moisture.
- Char corn kernels using a skillet or grill pan, creating caramelized edges that enhance flavor complexity. Allow kernels to reach room temperature after cooking.
- Craft a creamy dressing by whisking mayonnaise, sour cream, freshly squeezed lime juice, aromatic spices including chili powder, smoked paprika, cumin, and minced garlic. Season with salt and pepper to balance flavors.
- Combine cooled pasta with roasted corn kernels, finely diced red bell pepper, thinly sliced red onion, chopped cilantro, crumbled cotija cheese, and optional diced jalapeno for heat.
- Pour prepared dressing over mixed ingredients, gently folding to ensure uniform coating without breaking pasta pieces.
- Refrigerate salad for minimum 30 minutes, allowing flavors to meld and intensify. Before serving, sprinkle additional cotija cheese, dust with Tajin or chili powder, and garnish with lime wedges for bright, zesty presentation.
Notes
- Char corn deeply for maximum smoky flavor, using a grill pan or outdoor grill to create those delicious caramelized edges that boost overall taste profile.
- Customize heat levels by adjusting jalapeno quantity or removing seeds for milder version, ensuring everyone can enjoy without overwhelming spiciness.
- Swap dairy ingredients with vegan alternatives like plant-based mayo and cashew cheese to create a dairy-free friendly recipe that maintains authentic Mexican street corn essence.
- Prep ingredients ahead of time and store separately to maintain crisp textures, mixing dressing and vegetables just before serving to prevent soggy pasta salad consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg