Mexican Street Corn Pasta Salad (Printable Version)
Vibrant pasta salad with sweet corn, zesty lime, and smoky creamy dressing
# What You'll 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 (optional)
16 - Salt and black pepper to taste
# How To Make It:
01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold water until completely cooled. Set aside.
02 - Heat a skillet over medium-high heat. Add corn kernels and cook for 5 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool completely.
03 - In a large mixing bowl, combine cooled pasta, charred corn, red onion, bell pepper, jalapeño, and cilantro. Toss gently to distribute evenly.
04 - In a separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, and hot sauce. Season with salt and pepper until smooth and well combined.
05 - Pour dressing over pasta mixture and toss thoroughly until all ingredients are evenly coated.
06 - Gently fold in all but 2 tablespoons of crumbled cheese, being careful not to break up the pasta.
07 - Transfer salad to a serving bowl. Sprinkle reserved cheese and additional cilantro on top. Refrigerate for at least 20 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The creamy smoky dressing clings to every curve of pasta so each forkful is perfectly balanced
- It travels beautifully and actually tastes better after the flavors mingle for a bit
- You get all those beloved elote flavors without the mess of eating corn on the cob at a picnic
02 -
- This salad needs time in the fridge to reach its full potential so the dressing can seep into every crevice of the pasta and vegetables
- The pasta will absorb some of the dressing as it sits, so you might want to reserve a tiny bit to toss in right before serving if it looks dry
- Room temperature pasta absorbs dressing better than ice cold pasta, so let it cool for just ten minutes before mixing if you have the time
03 -
- Char your corn in a cast iron skillet if you have one, the heat distribution creates the most beautiful even browning
- Taste the dressing before adding it to the salad, adjusting the lime or spice level to suit your preferences