Mexican Street Corn Pasta Salad (Print version)
Charred corn pasta tossed in creamy lime dressing with cotija cheese and smoky chili spices.
# What you'll need:
→ Pasta
01 - 12 oz short pasta (rotini, fusilli, or penne)
→ Vegetables & Corn
02 - 2 cups fresh or frozen corn kernels (about 3-4 ears of corn)
03 - 1 cup cherry tomatoes, quartered
04 - 1/4 cup red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/4 cup fresh cilantro, chopped
→ Cheese & Garnish
07 - 3.5 oz cotija cheese, crumbled (or feta as substitute)
08 - Extra cilantro and cotija cheese for garnish (optional)
→ Dressing
09 - 3 tbsp mayonnaise
10 - 2 tbsp sour cream
11 - 1 tbsp fresh lime juice
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# Method:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain in a colander and rinse under cold running water to halt the cooking process. Set aside and let cool completely.
02 - Heat a large skillet or grill pan over medium-high heat. Spread the corn kernels in an even single layer and let them cook undisturbed for 3 to 4 minutes until lightly charred. Stir and continue cooking for another 2 minutes. Remove from heat and allow to cool.
03 - In a large salad bowl, toss together the cooled pasta, charred corn, quartered cherry tomatoes, diced red onion, chopped jalapeño (if using), and cilantro.
04 - In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well blended.
05 - Pour the dressing over the pasta and vegetable mixture. Gently toss until every ingredient is evenly coated with the creamy dressing.
06 - Add the crumbled cotija cheese and gently fold it into the salad. Taste and adjust the seasoning with additional salt, pepper, or lime juice as needed.
07 - Transfer to a serving dish and garnish with extra cilantro and additional crumbled cotija cheese if desired. Serve chilled or at room temperature.
# Expert advice:
01 -
- The charred corn combined with the creamy lime dressing creates a flavor that tastes like it took hours but barely takes thirty minutes.
- It holds up beautifully in the fridge, making it the rare pasta salad that actually tastes better on day two.
02 -
- The pasta will absorb dressing as it sits, so if you are making it ahead, reserve a few spoonfuls of dressing to toss in right before serving.
- Charring the corn properly requires patience and a truly hot pan, so do not rush this step or you will end up with steamed corn that tastes flat.
03 -
- Grill the corn directly on the cob over an open flame if you have access to a grill, because the smoky flavor it imparts is impossible to replicate on a stovetop.
- Crumble the cotija by hand rather than with a knife, because the uneven chunks create little pockets of salty goodness throughout the salad.