Mexican Street Corn Pasta Salad (Print)
Vibrant creamy pasta with sweet corn, zesty lime, and smoky tangy dressing.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 2 cups corn kernels, fresh, grilled or frozen and thawed
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup crumbled cotija or feta cheese
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce
16 - Salt and black pepper, to taste
# How to Make:
01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - If using fresh corn, grill or char kernels in a skillet over medium-high heat until lightly browned, about 5 minutes. Allow to cool.
03 - In a large bowl, combine cooled pasta, corn, red onion, red bell pepper, jalapeño, and cilantro.
04 - In a separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce, salt, and black pepper until smooth.
05 - Pour dressing over salad ingredients and toss until everything is evenly coated.
06 - Gently fold in most of the cotija or feta cheese, reserving a portion for garnish.
07 - Transfer to a serving platter. Garnish with remaining cheese and extra cilantro if desired. Chill for at least 20 minutes before serving.
# Expert Advice:
01 -
- The creamy dressing clings to every curve of pasta, ensuring no bland bites in the entire bowl
- It travels beautifully and actually tastes better after the flavors have mingled for a few hours
02 -
- Overcooking the pasta will make your salad mushy as it absorbs the dressing
- The salad needs those twenty minutes of chilling time for the flavors to properly marry
03 -
- Squeeze the diced onion under cold water for five minutes to remove harsh raw bite
- Save some lime wedges on the side for guests who love extra acidity