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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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A vibrant and flavorful Mexican Street Corn Pasta Salad combining the smoky, tangy essence of classic Mexican street corn with tender elbow pasta, creamy dressing, and fresh herbs. Perfect as a crowd-pleasing side for BBQs, family dinners, or casual gatherings, this salad is easy to make ahead and customizable for various dietary preferences.

Ingredients

Scale

Pasta

  • 8 oz elbow pasta

Corn

  • 2 cups fresh corn kernels (charred or sautéed)

Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste

Herbs and Vegetables

  • ¼ cup chopped fresh cilantro
  • 3 green onions, sliced

Cheese

  • ½ cup crumbled cotija cheese (or feta/queso fresco as substitute)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, then add the elbow pasta. Cook according to package instructions until just al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.
  2. Prepare the Corn: Heat a skillet over medium-high heat and add fresh corn kernels. Cook, stirring occasionally, until the corn is lightly charred and fragrant to mimic the flavor of traditional grilled corn. Set aside to cool.
  3. Make the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, salt, and black pepper until smooth and creamy. This dressing replicates the luscious street corn flavor in the salad.
  4. Combine Salad Ingredients: In a large serving bowl, toss the cooled pasta, charred corn, chopped cilantro, sliced green onions, and creamy dressing. Mix gently but thoroughly to ensure even coating.
  5. Add the Cheese and Final Touches: Sprinkle crumbled cotija cheese evenly over the salad and give it one final gentle toss. Taste and adjust seasoning with extra salt, pepper, or lime juice as desired.

Notes

  • Char the corn well: Adds authentic smoky flavor to the dish.
  • Avoid overcooking pasta: Slightly firm pasta holds dressing and texture best.
  • Use fresh lime juice: For brightest flavor, avoid bottled lime juice.
  • Make ahead: Chill salad for at least one hour to allow flavors to meld.
  • Customize cheese amount: Cotija cheese is salty and tangy; adjust to taste.
  • Vegan option: Substitute mayonnaise and sour cream with vegan alternatives and use vegan cheese or omit.
  • Gluten-free option: Use gluten-free pasta instead of regular elbow pasta.
  • Storage: Keep refrigerated up to 3 days. Stir gently before serving.
  • Do not freeze: Creamy dressing and fresh herbs may separate and change texture if frozen.

Nutrition

Keywords: Mexican street corn, pasta salad, corn salad, summer side dish, barbecue side, smoky pasta salad, gluten free pasta salad

Find it online: https://gourmetglazing.com/mexican-street-corn-pasta-salad/