Mexican Street Corn Pasta Salad
A vibrant twist on traditional pasta salads, this Mexican Street Corn Pasta Salad combines fresh vegetables, sweet corn, and zesty seasonings for a delightful taste of summer.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (such as rotini or penne) Choose pasta shapes that hold sauce well.
- 2 cups fresh corn (or canned if unavailable) Well-drained if using canned.
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat) Adjust according to heat preference.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup mayonnaise Can experiment with flavored mayonnaise.
- 1/4 cup sour cream
- 2 tablespoons lime juice Adjust to taste.
- 1 teaspoon chili powder Increase for more heat.
- 1 teaspoon garlic powder
Garnish
- 1/2 cup cotija cheese, crumbled Reserve some for garnish.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large skillet over medium heat, add the corn and cook for about 5-7 minutes until it gets a slight char. Stir occasionally to prevent sticking. Remove from heat and let cool.
Combine Ingredients
- In a large mixing bowl, combine the cooked pasta, charred corn, red bell pepper, jalapeño, cherry tomatoes, red onion, and cilantro. Mix well.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until well coated.
- Gently fold in the crumbled cotija cheese, reserving a little for garnish.
- Taste and adjust seasoning, adding more lime juice or spices as needed.
Chill
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
Serve
- Before serving, give the salad a good toss and garnish with reserved cotija cheese and additional cilantro if desired.
Notes
Serve chilled and consider offering lime wedges on the side. The flavors meld together the longer the salad sits.