Description
This Mexican Street Corn Pasta Salad is a flavorful and creamy dish combining blistered corn, tender pasta, and a zesty, spicy dressing enhanced with cotija cheese. Perfect for a quick, vibrant side or light main dish, it brings together classic Mexican street food flavors in an easy-to-make pasta salad.
Ingredients
Scale
Vegetables and Corn
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the butter until sizzling. Add the minced onion and garlic and sauté until they become soft and fragrant. Then, add the corn and season with kosher salt and freshly ground black pepper. Continue sautéing the corn for 6-7 minutes until it becomes blistered and slightly charred. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and immediately toss it with olive oil to prevent sticking and drying out. Set the pasta aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients together until the dressing is smooth and well blended. Taste and adjust the seasoning if necessary to suit your preference.
- Assemble the Salad: In a large salad bowl or baking dish, combine the cooled sautéed corn and the pasta. Pour the prepared dressing over them and toss everything together until well coated and evenly mixed. Finally, sprinkle the cotija cheese evenly on top of the salad. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh lime juice rather than bottled lime juice in the dressing.
- You can substitute cotija cheese with queso fresco or feta if preferred.
- If canned corn is not available, fresh corn cut from the cob works wonderfully and will add even fresher flavor.
- This salad is best served immediately but can be refrigerated for up to 1 day. Toss gently before serving if refrigerated.
- Adjust chili powder and cayenne pepper to your spice tolerance for a milder or spicier salad.
