Mexican Street Corn Pasta Salad
A bright, creamy pasta salad with charred corn, cotija cheese, and a tangy dressing, perfect for potlucks and barbecues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 lb pasta shells or rotini
- 1 tablespoon kosher salt (for pasta water)
- 2 tablespoons olive oil
- 4-5 ears fresh corn (or 3 cups frozen/canned corn)
- 2 tablespoons butter (if using frozen corn)
- Salt and pepper to taste
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 cup cotija cheese (crumbled)
- ½ cup red onion (finely diced)
- ⅓ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced, optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
- Char the corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
- Make the dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Combine everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
- Garnish and serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.
Notes
Serve cold or at room temperature. Great for parties; can be made ahead and chilled.