Description
Savor summer’s zesty spirit with Mexican Street Corn Pasta Salad, a playful fusion of creamy, tangy flavors dancing on your plate. Grilled corn, cotija cheese, and spicy mayo mingle with al dente pasta, promising a fiesta of taste in every refreshing bite you’ll devour.
Ingredients
Scale
Corn and Pasta Base:
- 4 ears fresh corn or 3 cups corn kernels
- 1 lb rotini or bowtie pasta
Proteins and Cheese:
- 1/2 cup cotija cheese
- 1/4 cup sour cream
- 2 tbsp mayonnaise
Seasonings and Garnish:
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 2 green onions, chopped
- 1 jalapeño, diced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Char corn kernels in a hot skillet over medium-high heat until golden brown and slightly smoky, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Cook pasta in salted boiling water until al dente, typically 8-10 minutes. Drain and rinse with cold water to halt cooking process and cool quickly.
- Whisk together sour cream, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper in a large mixing bowl to create a creamy, tangy dressing.
- Gently fold cooled pasta and roasted corn kernels into the seasoned dressing, ensuring even coating and distribution of flavors.
- Incorporate chopped green onions, diced jalapeño, and fresh cilantro into the pasta mixture, providing vibrant color and zesty undertones.
- Sprinkle crumbled cotija cheese over the salad, allowing its salty, crumbly texture to complement the creamy dressing and roasted corn.
- Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and intensify, creating a harmonious Mexican-inspired dish.
- Before serving, taste and adjust seasoning if needed, garnishing with additional cilantro or a sprinkle of chili powder for extra visual appeal.
Notes
- Enhance corn’s smokiness by using a cast-iron skillet, which provides superior heat distribution and deeper caramelization.
- Replace regular pasta with whole wheat or gluten-free options to accommodate dietary restrictions without compromising flavor profile.
- Create a spicier version by adding extra jalapeños or incorporating diced serrano peppers for more intense heat.
- Cool pasta thoroughly to prevent dressing from becoming watery, ensuring a creamy and well-coated salad texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg