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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad is a vibrant and flavorful summer dish inspired by classic Mexican street corn. Combining smoky grilled corn, tangy Cotija cheese, zesty lime, and creamy dressing with tender pasta, this salad offers a perfect balance of textures and bold flavors. Ideal as a side dish, light meal, or picnic favorite, it is easy to prepare and sure to be a crowd-pleaser at any summer gathering.

Ingredients

Scale

Vegetables & Herbs

  • 4 ears fresh corn, shucked and grilled
  • 1/2 cup fresh cilantro, chopped
  • Optional: 1 diced jalapeño (for extra heat)
  • Optional: Grilled bell peppers or zucchini for variation

Pasta

  • 12 oz medium-sized pasta (rotini, penne, or fusilli)

Cheese & Dairy

  • 1 cup Cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream

Seasonings & Flavorings

  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, adjust to taste
  • Optional: smoked paprika for garnish

Instructions

  1. Prepare the Pasta: Cook the pasta in salted boiling water until al dente, usually 8-10 minutes depending on pasta type. Drain and rinse under cold water to stop the cooking process and cool the noodles for the salad.
  2. Grill the Corn: Shuck the corn and grill on medium-high heat, turning occasionally until lightly charred on all sides to develop a smoky flavor, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob.
  3. Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, garlic powder, salt, and chopped cilantro until smooth and well combined, balancing creamy, tangy, and spicy flavors.
  4. Combine Ingredients: Gently toss the cooled pasta and grilled corn kernels with the dressing, making sure everything is evenly coated without breaking the pasta.
  5. Add the Cheese: Sprinkle crumbled Cotija cheese into the salad and mix lightly to distribute the cheese while maintaining its crumbly texture throughout.
  6. Final Touches: Taste the salad and adjust seasoning with additional salt, chili powder, or lime juice as needed. Garnish with extra cilantro and a sprinkle of smoked paprika or chili powder before serving.

Notes

  • Use fresh corn when possible for the best flavor and texture.
  • Don’t overcook the pasta; al dente provides the best bite and holds dressing well.
  • Grill corn to achieve authentic smoky flavor and char marks.
  • Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
  • Customize seasoning to personal taste, adjusting lime, chili powder, and salt as desired.

Nutrition

Keywords: Mexican Street Corn, Pasta Salad, Grilled Corn, Cotija Cheese, Summer Salad, Grill, Side Dish, Picnic Food, Gluten Free option

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