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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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Easy Mexican Street Corn Pasta Salad combines smoky grilled corn, tender pasta, fresh herbs, and a creamy, tangy dressing for a bright, flavorful dish perfect for summer gatherings, picnics, and casual meals.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni or rotini pasta

Corn and Vegetables

  • 3 ears fresh corn, shucked
  • 1/2 cup chopped fresh cilantro
  • 3 green onions, sliced

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Cheese

  • 1/2 cup crumbled cotija cheese

Optional Additions and Variations

  • Finely chopped jalapeños or hot sauce (for spicy version)
  • Diced bell peppers or zucchini (for grilled veggies)
  • Grilled chicken, shrimp, or black beans (for protein boost)
  • Feta or queso fresco cheese (as cotija cheese alternative)

Instructions

  1. Cook the Pasta: Start by boiling your chosen pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down for the salad.
  2. Grill the Corn: Shuck fresh ears of corn and grill them over medium-high heat until the kernels are lightly charred and smoky. Let them cool, then slice the kernels off the cob.
  3. Prepare the Dressing: In a bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, salt, and pepper until smooth and creamy.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, grilled corn kernels, chopped cilantro, sliced green onions, and crumbled cotija cheese. Pour the dressing over the ingredients and toss gently until everything is evenly coated.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Serve cold or at room temperature for the best taste experience.

Notes

  • Use Fresh Ingredients: Fresh corn and herbs make a world of difference in flavor and texture.
  • Don’t Overcook Pasta: Aim for al dente since the pasta will absorb some dressing and continue softening in the fridge.
  • Char the Corn Well: The smoky flavor from grilling is key to that authentic street corn taste.
  • Adjust Lime to Taste: Start with less and add more gradually to avoid overpowering the dish.
  • Mix Gently: Toss carefully to keep the pasta intact and evenly distribute all flavors.

Nutrition

Keywords: Mexican street corn, pasta salad, summer salad, grilled corn, creamy dressing, cotija cheese, picnic salad, easy recipe

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