Description
This vibrant Mexican Street Corn Pasta Salad combines blistered corn, tender pasta, and a creamy, tangy dressing seasoned with lime juice and chili powder. Inspired by the flavors of traditional Mexican street corn, it features a delightful mix of sautéed corn, fresh spices, and crumbly cotija cheese, making it a perfect side dish or light meal bursting with flavor.
Ingredients
Scale
Vegetables and Base
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces dried pasta (½ box)
Dressings and Seasonings
- 2 tablespoons olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Cheese
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté Corn and Aromatics: Heat a large skillet over medium heat and melt the butter until sizzling. Add the minced onion and garlic and sauté until soft and fragrant. Then, add the canned corn, season with salt and pepper, and sauté for 6-7 minutes until the corn is blistered. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool to room temperature.
- Cook Pasta: Bring salted water to a boil and cook the pasta until al dente according to the package instructions (typically 8-10 minutes). Drain the pasta and toss it immediately with olive oil to prevent sticking and drying out. Set aside to cool to room temperature.
- Prepare Dressing: In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk the ingredients together until you achieve a smooth and creamy consistency. Taste and adjust seasoning as needed to balance flavors.
- Combine Salad: In a large salad bowl or baking dish, add the cooled sautéed corn, cooked pasta, and the prepared dressing. Toss everything thoroughly until the pasta and corn are evenly coated with the dressing. Finally, sprinkle the cotija cheese over the top and serve immediately for the best flavor and texture.
Notes
- For a smoky flavor, you can use fresh corn and char it on a grill or grill pan instead of canned corn.
- If cotija cheese is unavailable, feta or queso fresco are great alternatives that provide a similar crumbly texture and tang.
- Adjust the chili powder and cayenne pepper to your preferred spice level.
- This salad can be made ahead of time and chilled but is best served at room temperature.
- To make it vegetarian, ensure the cheese used is suitable for vegetarians.
