Mexican Street Corn Pasta Salad (Printable Version)
Vibrant pasta salad with sweet corn, zesty lime, and smoky creamy 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:
01 - Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - Heat skillet over medium-high heat. Add fresh corn kernels and cook, stirring occasionally, until lightly browned and charred in spots, about 5 minutes. Let cool completely.
03 - In large mixing bowl, combine cooled pasta, charred corn, red onion, bell pepper, jalapeño, and cilantro. Toss gently to distribute evenly.
04 - In separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce, salt, and pepper until smooth and well combined.
05 - Pour dressing over salad mixture. Toss thoroughly until all ingredients are evenly coated with creamy dressing.
06 - Gently fold in all but 2 tablespoons of crumbled cotija or feta cheese, being careful not to break down pasta pieces.
07 - Transfer to serving platter or bowl. Sprinkle reserved cheese over top along with additional cilantro if desired. Refrigerate at least 20 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The creamy dressing with lime and spices hits every craving for bold Mexican flavors without turning on your stove
- Makes enough for a crowd but somehow tastes even better the next day when the flavors really get friendly
02 -
- Rinsing your pasta with cold water is absolutely crucial otherwise youll end up with a gummy, lukewarm mess
- The salad tastes infinitely better after at least 20 minutes in the fridge so never rush this step
03 -
- Double the dressing recipe and save half in the fridge because pasta tends to soak it up overnight
- Use a microplane for the lime zest to get only the bright outer layer without any bitter white pith