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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 8 people
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 12 oz small pasta shells or rotini cooked and cooled
  • 3 cups corn kernels fresh, canned, or frozen
  • 1 red bell pepper diced
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and diced
  • 1/2 cup Cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • For the Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to stop the cooking process. Allow the pasta to cool completely before assembling the salad.
  2. If using fresh corn, grill or roast the corn until lightly charred. Carefully cut the kernels from the cob. If using frozen corn, thaw it completely and sauté it in a skillet for a few minutes until lightly golden. This helps create the signature roasted flavor found in traditional Mexican street corn.
  3. While the pasta cools, dice the red bell pepper, red onion, and jalapeño. Chop the cilantro and crumble the Cotija cheese.
  4. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
  5. In a large mixing bowl, combine the cooled pasta, corn, bell pepper, red onion, jalapeño, cilantro, and Cotija cheese. Gently toss until evenly distributed.
  6. Pour the dressing over the pasta mixture and stir until every piece of pasta and vegetable is coated in the creamy dressing.
  7. Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to blend together and makes the salad even more delicious.
  8. Before serving, give the salad a final toss and garnish with extra Cotija cheese, cilantro, chili powder, and fresh lime wedges if desired.

Notes

  • The key to great Mexican Street Corn Pasta Salad is using corn with a slightly charred flavor. Roasting or grilling the corn enhances its natural sweetness and gives the salad a more authentic street corn taste.
  • Make sure the pasta is fully cooled before adding the dressing. Warm pasta can absorb too much dressing and change the texture of the salad.
  • For the best flavor, allow the salad to chill for at least 30 minutes before serving. This gives the ingredients time to absorb the creamy lime dressing.
  • If making the salad ahead of time, reserve a small amount of dressing and stir it in before serving to refresh the texture.