Description
Sizzling Mexican street corn pasta salad brings bold fiesta flavors to your summer table. Creamy, zesty, and packed with grilled corn, cotija cheese, and smoky spices, this dish promises a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Corn Kernels:
- 3 cups corn kernels (fresh or frozen)
- 2 ears fresh corn (optional)
Pasta:
- 1 lb (454 g) rotini or shell pasta
- 1/2 cup cotija cheese
- 1/4 cup chopped cilantro
Dressing and Seasonings:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jalapeño pepper (optional, chopped)
- 2 green onions (chopped)
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente, approximately 8-10 minutes, then drain and rinse with cold water to stop cooking process.
- While pasta cools, prepare corn by either grilling fresh ears until lightly charred or heating frozen kernels in a skillet over medium-high heat for 4-5 minutes.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper to create a creamy, tangy dressing.
- Add cooled pasta, corn kernels, chopped jalapeño, green onions, and cilantro to the dressing, gently tossing to ensure even coating.
- Sprinkle cotija cheese over the pasta salad, folding gently to distribute cheese throughout the mixture.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
- Before serving, give the pasta salad a quick stir and adjust seasoning if needed, garnishing with additional cilantro and cotija cheese for extra flavor and visual appeal.
- Serve chilled as a refreshing side dish perfect for summer gatherings or potlucks.
Notes
- Swap mayo with Greek yogurt for a lighter, protein-packed version that maintains creamy texture while reducing calories.
- Customize heat levels by removing jalapeño seeds or adding extra chili powder for adventurous spice lovers.
- Make it gluten-free by substituting regular pasta with chickpea or corn-based pasta alternatives without compromising flavor profile.
- Prepare components ahead of time and assemble just before serving to maintain crisp vegetable texture and prevent soggy pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 345
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg