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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, fresh, and flavorful summer dish that combines smoky grilled corn, creamy tangy dressing, and tender pasta. Perfect for picnics, BBQs, and quick dinners, this salad blends creamy, spicy, tangy, and smoky notes with a great texture balance, appealing to all ages.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels (grilled or roasted)
  • 3 cups cooked elbow macaroni or rotini pasta, cooled
  • ½ cup fresh cilantro, chopped
  • ½ cup crumbled queso fresco or cotija cheese
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Optional Variations

  • Vegan swap: replace mayonnaise and sour cream with vegan mayo and coconut yogurt
  • Extra heat: add 1 diced jalapeño or splash of hot sauce
  • Protein booster: add 1 cup cooked black beans or grilled chicken
  • Cheese-free: omit cheese and sprinkle 2 tablespoons nutritional yeast
  • Grain alternative: substitute pasta with 3 cups cooked quinoa or couscous

Instructions

  1. Cook the Pasta: Boil your preferred pasta in salted water until just al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool pasta for the salad.
  2. Prepare the Corn: Grill or roast fresh corn on the cob until lightly charred to develop a smoky sweetness. Let it cool, then slice off the kernels carefully, avoiding scraping too hard to prevent a pasty texture.
  3. Mix the Dressing: In a bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Whisk well until smooth to create a creamy, tangy dressing base.
  4. Combine Ingredients: In a large bowl, mix the cooled pasta, charred corn kernels, chopped cilantro, and crumbled queso fresco or cotija cheese. Pour the dressing over the mix and gently fold everything together until evenly coated.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Toss gently before serving and garnish as desired.

Notes

  • Use fresh, in-season corn for the best natural sweetness and crunch.
  • Do not overcook pasta; al dente texture prevents mushiness.
  • Toast the chili powder and smoked paprika gently before adding to enhance their flavor.
  • Add lime juice last to preserve its bright citrus notes.
  • Chill the salad to allow the dressing to thicken and flavors to deepen.

Nutrition

Keywords: Mexican street corn, pasta salad, summer recipe, grilled corn, creamy dressing, cotija cheese, cilantro, smoky pasta salad

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