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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines smoky charred corn, tender pasta, and a creamy, tangy dressing infused with chili powder and smoked paprika. This quick and easy recipe is perfect for busy weeknights, picnics, BBQs, or festive gatherings, offering a colorful, fresh, and customizable side or main dish that pleases every crowd.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels (grilled or roasted)
  • 2 cups cooked elbow macaroni or rotini pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled cotija or feta cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to cool.
  2. Prepare the Corn: Grill the fresh corn cobs over medium-high heat until slightly charred on all sides, about 8-10 minutes. Once cooled, cut the kernels off the cob into a large mixing bowl.
  3. Mix the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, salt, and pepper. Adjust seasoning to taste, adding more lime juice if you prefer a tangier dressing.
  4. Combine Ingredients: Add the cooked pasta, grilled corn kernels, diced red bell pepper, green onions, and chopped cilantro into the large bowl with the dressing. Toss thoroughly to coat all ingredients evenly.
  5. Add Cheese and Final Touches: Gently fold in the crumbled cotija or preferred cheese to maintain texture. Chill the salad in the refrigerator for at least 20 minutes to let flavors meld before serving.

Notes

  • Use fresh corn for the best smoky flavor and crunch.
  • Chill the salad to allow the dressing to soak in and flavors to harmonize.
  • Char the corn well to enhance the smokiness that balances the creamy dressing.
  • Adjust the spice level by adding more chili powder or fresh jalapeños as desired.
  • Serve within 24 hours for best texture, as pasta can absorb too much dressing over time.

Nutrition

Keywords: Mexican Street Corn, Pasta Salad, Mexican Pasta, Corn Salad, Summer Salad, BBQ Side, Quick Salad, Mexican Recipe

Find it online: https://linacorner.com/mexican-street-corn-pasta-salad/