Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad has charred corn, cotija cheese, cilantro, jalapeño, green onions, and a creamy chili-lime dressing. It’s an easy make-ahead side for BBQs, potlucks, taco night, and summer dinners.
Servings: 8
Calories: 271kcal
Ingredients
- 8 oz rotini pasta or penne or bowtie
- 4 ears Corn
- 1 tbsp Olive Oil
- 1/2 cup Mayonnaise
- 1/3 cup Mexican Crema or sour cream
- 1 Lime juice & zest
- 2 cloves Garlic minced
- 1 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Natural Ancient Sea Salt adjust as needed
- 1 Red Bell Peppers diced
- 1 jalapeno finely diced (de-seeded)
- 1/2 cup Cotija cheese crumbled
- 1/3 cup fresh cilantro chopped
- 1/4 cup Green Onion thinly sliced
Optional Garnish:
- Cotija cheese
- Lime cut into wedges
- Cilantro
- Green onions
Instructions
- Cook the pasta in a large pot of salted water until it is al dente. Drain and run under cool water so that any extra cooking will stop. Follow the package instructions for the cooking time.
- Grill the corn in a grill pan: While the pasta is cooking, heat a grill pan over medium-high heat and coat with olive oil. Place the ears of corn onto the pan and grill on all sides until the corn has some char and nice color. Usually 1-2 minutes per side is enough.
- Make the sauce while the corn and pasta are cooking by whisking together the mayonnaise, crema, lime juice and zest, garlic, chili powder, smoked paprika, cumin, cayenne pepper and salt until combined. Taste test and adjust the salt as necessary then set aside.
- When the corn is ready, place it on a cutting board and cut off the kernels. Leave some kernels in clumps for a more concentrated corn flavor and garnish.
- Add the pasta, vegetables, herb, and cheese to a large bowl: Add the drained pasta to a large mixing bowl and add the bell pepper, jalapeño, cotija cheese, cilantro and green onion and toss together.
- Pour the sauce over and mix until everything is coated in the sauce. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Top the pasta salad with more cotija cheese, cilantro and green onions and serve with some lime wedges.
Notes
- Use short pasta: Rotini, penne, or bowtie pasta holds the creamy dressing well.
- Cook pasta al dente: This keeps the pasta from turning mushy after chilling.
- Char the corn: Fresh corn gives the best flavor, but frozen or canned corn works if you dry it well and brown it in a hot skillet.
- Taste after chilling: Add a squeeze of lime before serving if the pasta salad needs more brightness.
- Keep toppings fresh: Add extra cotija, cilantro, green onions, and lime wedges right before serving.
Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 390mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 847IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 1mg
