Mexican Street Corn Pasta Salad
This refreshing salad marries the comforting texture of pasta with vibrant flavors of grilled corn, creamy dressing, and zesty spices, making it perfect for summer gatherings.
Ingredients
Pasta and Base Ingredients
- 8 oz Elbow macaroni or fusilli Choose your favorite type of pasta.
- 2 cups Fresh corn or canned/frozen corn Fresh corn should be grilled or boiled.
Dressing Ingredients
- 1/2 cup Mayonnaise For creaminess.
- 1/2 cup Sour cream Adds tang and creaminess.
- 1 tbsp Lime juice Adjust to taste for brightness.
- 1 tbsp Chili powder For warmth and flavor.
- 1 tsp Smoked paprika Adds depth and smokiness.
- 1 tsp Garlic powder Flavor enhancement.
- 1 tsp Salt Essential seasoning.
- 1/2 tsp Pepper To taste.
Toppings and Additional Ingredients
- 1 cup Cotija cheese Crumbled for richness.
- 1/2 cup Fresh cilantro Chopped, for freshness.
- 1/2 cup Red onion Diced for crunch.
- 1 whole Jalapeño Optional, diced for heat.
Instructions
Preparation
- Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and rinse under cold water.
- If using fresh corn, boil or grill until tender (about 5-10 minutes). Cool and slice off the kernels. If using canned or frozen corn, drain and rinse or thaw as needed.
Dressing and Mixing
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth.
- Add the cooled pasta, prepared corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl. Toss gently until well combined. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Taste and adjust seasonings as preferred. Can be made vegan by using plant-based mayonnaise and sour cream. Best enjoyed within 48 hours.