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Mexican Street Corn Pasta Salad

A vibrant and creamy pasta salad filled with the flavors of Mexican street corn, featuring charred corn, fresh herbs, and tangy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (fusilli or penne)
Corn
  • 2 cups corn kernels (fresh, frozen, or canned) Opt for fresh corn when in season for the best flavor.
Seasonings
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder Provides warmth
  • 1/2 teaspoon cumin Enhances flavor complexity
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Creamy Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice Adds acid to balance flavors
  • 1/4 cup cotija cheese (or feta) For a unique crumbly texture and salty flavor
Fresh Ingredients
  • 2 tablespoons chopped fresh cilantro Offers freshness
  • 1/4 cup chopped red onion

Method
 

Preparation
  1. In a large pot of salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a heavy-bottomed cast iron skillet over medium-high heat, add olive oil and then add the corn. Cook for 5-7 minutes, stirring occasionally, until the corn is charred.
  3. Sprinkle the corn with chili powder, cumin, salt, and pepper. Toss to coat and remove from heat, allowing it to cool slightly.
  4. In a large bowl, whisk together mayonnaise, sour cream, lime juice, and cotija cheese until smooth and creamy.
  5. Add the cooked pasta, charred corn, chopped cilantro, and red onion to the dressing bowl. Toss gently until everything is evenly coated.
Serving
  1. Chill the salad in the refrigerator for at least 30 minutes or serve at room temperature. Enjoy the burst of flavors!

Notes

For a healthier version, swap half the mayonnaise for Greek yogurt and incorporate black beans for added fiber. Customize spices with jalapeños for heat or smoked paprika.