Mexican Street Corn Pasta Salad
A vibrant pasta salad combining sweet corn, zesty spices, and creamy textures, inspired by the flavors of Mexican street corn.
Equipment
- Pot
- Skillet
- Mixing Bowl
Ingredients
- 1 lb. pasta (rotini, cavatappi, farfalle, etc.)
- 16 oz. fresh or frozen corn (4-5 ears or 3-4 cups)
- 2 Tbsp. butter
- 1/4 cup red onion finely diced
- 1 Jalapeno seeded and minced
- 1/2 cup fresh cilantro tightly packed, chopped
- 3/4 cup Cotija cheese (1/4 cup for garnish)
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Chipotle chilies in adobo sauce diced (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside to cool.
- If using fresh corn, brush each ear with butter and grill until slightly charred, about 8-10 minutes. Slice the kernels off the cob. For frozen corn, heat in a skillet with butter until warmed through.
- In a medium mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. Whisk until smooth. Add chipotle chilies if desired.
- In a large mixing bowl, combine cooked pasta, corn, diced red onion, jalapeño, cilantro, and 3/4 of the Cotija cheese. Pour the dressing over and toss to combine.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good toss, then top with remaining Cotija cheese and a squeeze of lime juice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.