Description
This pasta salad brings the bold flavors of Mexican street corn into a creamy, spicy, and tangy side dish. Packed with charred corn, pasta, cheese, and a zippy dressing, it’s the perfect companion to BBQs, tacos, or potlucks!
Ingredients
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8 oz pasta (elbow, rotini, or penne work well)
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2 cups corn kernels (fresh, frozen, or canned—grilled or charred for best flavor)
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½ cup crumbled cotija or feta cheese
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¼ cup red onion, finely chopped
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¼ cup chopped cilantro
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1 jalapeño, minced (optional for heat)
For the Dressing:
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⅓ cup mayonnaise
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⅓ cup sour cream or Greek yogurt
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1 tbsp lime juice
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1 tsp chili powder
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½ tsp smoked paprika
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Salt and pepper to taste
Instructions
1️⃣ Cook the pasta: Boil pasta in salted water until al dente. Drain and rinse with cold water.
2️⃣ Char the corn (optional): If using fresh or frozen corn, sauté in a dry skillet until lightly charred for smoky flavor. Let cool.
3️⃣ Make the dressing: In a bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, salt, and pepper.
4️⃣ Combine: In a large bowl, mix pasta, corn, onion, jalapeño, and half the cheese. Stir in the dressing until everything is evenly coated.
5️⃣ Chill and serve: Chill for 30 minutes, then garnish with remaining cheese and fresh cilantro before serving.
Notes
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Add grilled chicken or black beans for a heartier dish.
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Adjust spice level with extra jalapeño or hot sauce.
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Best served cold or at room temperature.
- Prep Time: 15 min
- Cook Time: 30 min