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Flavorful Mexican Street Corn Pasta Salad

mexican street corn pasta salad - featured image
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A creamy, tangy pasta salad featuring smoky charred corn, cotija cheese, and a zesty lime dressing that perfectly balances textures and flavors.

Ingredients

Scale
  • 12 oz rotini or fusilli pasta
  • 3 cups fresh or frozen corn kernels
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small jalapeño, finely diced (optional)
  • 2 tablespoons finely chopped green onions

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside to drain completely.
  2. If using fresh corn, preheat a cast iron skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to char and blister, about 6-8 minutes. If using frozen corn, thaw and sauté with a bit of oil and smoked paprika for 3-4 minutes until warmed through and slightly caramelized. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, juice of 2 limes (about 3 tablespoons), 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and tangy. Taste and adjust seasoning or lime juice as needed. If you want more heat, stir in finely diced jalapeño now.
  4. Add the cooled pasta and charred corn to the bowl with the dressing. Toss gently but thoroughly so every piece is coated. Stir in 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and 2 tablespoons chopped green onions.
  5. Let the salad chill in the refrigerator for at least 20 minutes to allow flavors to meld and the sauce to thicken slightly. Before serving, give it a quick toss and sprinkle extra cotija or chili powder if desired.

Notes

Do not overcook pasta; al dente is key. Char the corn properly for smoky flavor. Chill salad before serving to let flavors meld. For dairy-free, substitute sour cream and mayo with vegan alternatives. Use gluten-free pasta for gluten-free version. Adjust heat with jalapeño or chili powder to taste.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy dressing, cotija cheese, summer salad, tangy sauce, smoky corn

Find it online: https://yumnode.com/flavorful-mexican-street-corn-pasta-salad-recipe-easy-tangy-creamy-dressing/