Description
Creamy Mexican street corn pasta salad blends zesty flavors from south of the border into a delightful summer dish. Lime-kissed dressing and charred corn kernels create a mouthwatering experience that transports you straight to a lively street market.
Ingredients
Scale
Main Ingredients:
- 3 cups (710 ml) pasta (penne or rotini)
- 1 1/2 cups (355 ml) grilled corn (fresh or frozen)
- 1/2 cup (120 ml) crumbled cotija cheese
Sauce Ingredients:
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 tablespoon (15 ml) lime juice
Seasoning Ingredients:
- 1/2 teaspoon (2.5 ml) chili powder
- 1/4 cup (60 ml) chopped cilantro
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package instructions until al dente, then drain and cool to room temperature.
- Grill corn kernels until lightly charred and caramelized, creating a smoky flavor profile.
- Whisk together creamy mayonnaise, tangy sour cream, zesty lime juice, and spicy chili powder in a mixing bowl until smooth and well-integrated.
- Combine cooled pasta and grilled corn kernels in a large serving bowl, ensuring even distribution.
- Pour prepared dressing over the pasta mixture, gently tossing to ensure every piece is thoroughly coated.
- Sprinkle crumbled cotija cheese and freshly chopped cilantro throughout the salad, folding delicately to maintain ingredient integrity.
- Season with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Refrigerate the salad for 30-45 minutes, allowing flavors to meld and develop a harmonious taste profile.
- Before serving, give a quick stir and garnish with additional cilantro leaves for a vibrant presentation.
Notes
- For an extra flavor boost, grill the corn directly on the flame or grill to get those delicious charred marks that enhance the authentic Mexican street corn taste.
- Swap out regular pasta for gluten-free or whole wheat options to accommodate different dietary needs without compromising the zesty flavor profile.
- Add diced jalapeños or a sprinkle of cayenne pepper for those who love an extra kick of heat in their pasta salad.
- Make this dish ahead of time and let it sit in the refrigerator overnight to allow the flavors to intensify and develop a more complex taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg