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Mexican Street Corn Pasta Salad


  • Author: Imili Johnson
  • Total Time: 30 min

Ingredients

Scale

Ingredients:

  • For the Salad:
    • 2 cups pasta (fusilli, penne, or elbow macaroni)
    • 3 cups fresh or frozen corn kernels (grilled for authentic flavor)
    • 1/2 red bell pepper, finely diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
    • 1/2 cup cotija cheese (or feta cheese as a substitute), crumbled
  • For the Dressing:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons fresh lime juice
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • Salt and black pepper to taste
  • Optional Garnishes:
    • Extra cotija cheese
    • Lime wedges
    • A sprinkle of Tajín or chili powder

Instructions

Preparation:

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Drain the pasta, rinse with cold water to stop the cooking, and set aside.

Step 2: Grill the Corn

  1. If using fresh corn, shuck the ears and grill them over medium-high heat until slightly charred, turning frequently. This adds a smoky, authentic flavor.
  2. Once cooled, cut the kernels off the cob. For frozen corn, sauté in a hot skillet until lightly browned.

Step 3: Prepare the Vegetables

  1. Dice the red bell pepper and red onion into small, uniform pieces.
  2. Chop the cilantro finely, reserving some for garnish.

Step 4: Make the Dressing

  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Taste and adjust seasonings as needed.

Step 5: Combine the Salad

  1. In a large bowl, mix the cooked pasta, grilled corn, red bell pepper, red onion, and cilantro.
  2. Pour the dressing over the salad and toss until evenly coated.
  3. Gently fold in the crumbled cotija cheese.

Step 6: Chill and Serve

  1. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
  2. Before serving, garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, and lime wedges on the side.

Notes

  • To save time, you can use canned or frozen corn, but grilling fresh corn elevates the dish with a smoky depth.
  • Avoid overcooking the pasta to maintain its structure in the salad.
  • Prep Time: 15 min
  • Cook Time: 15 min

Nutrition

  • Calories: 350
  • Sodium: 450 mg
  • Protein: 10