Mexican Street Corn Pasta Salad (Printable version)
Vibrant, creamy salad with sweet corn, pasta, and zesty lime dressing.
# What you need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 2 cups corn kernels, fresh grilled or frozen thawed
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup crumbled cotija or feta cheese
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce
16 - Salt and black pepper to taste
# How To:
01 - Prepare pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - Heat skillet over medium-high heat. Add corn kernels and cook until lightly charred and browned, approximately 5 minutes, stirring occasionally. Remove from heat and let cool.
03 - In a large mixing bowl, add cooled pasta, charred corn, diced red onion, red bell pepper, jalapeño, and chopped cilantro. Toss gently to distribute evenly.
04 - Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, and hot sauce until completely smooth and well combined. Season with salt and pepper.
05 - Pour prepared dressing over salad mixture. Toss thoroughly until all ingredients are evenly coated with creamy dressing.
06 - Gently fold in three-quarters of the crumbled cotija or feta cheese, reserving remaining portion for garnish.
07 - Transfer salad to serving bowl. Sprinkle reserved cheese over top along with additional cilantro if desired. Refrigerate for at least 20 minutes before serving to allow flavors to meld.
# Expert Advice:
01 -
- The dressing clings to every twist of pasta, delivering that street corn magic in each bite without the mess of eating corn on the cob
- It actually tastes better after sitting in the fridge, making it the ultimate make ahead dish for parties and potlucks
02 -
- The pasta continues to absorb the dressing as it sits, so the salad might taste even better the next day
- Rinsing the pasta thoroughly is nonnegotiable, otherwise the heat continues cooking it into mush
03 -
- Make the dressing a day ahead and store it separately for faster assembly
- Char extra corn when you fire up the grill and freeze it for future batches