Description
This Mexican Street Corn Pasta Salad is a vibrant twist on a classic, blending smoky charred corn, creamy dressing, tangy cotija cheese, and fresh herbs. Perfect for parties, potlucks, or as a side to any meal, this salad is packed with bold flavors and just the right amount of kick. Get ready to serve up some serious flavor!
Ingredients
Scale
- 1 pound rotini pasta
- 6 ears of corn, husks removed
- 1 cup cilantro, roughly chopped (divided)
- 3/4 cup green onion, chopped (divided)
- 1 cup grated cotija cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- Zest and juice of one lime
- 1 garlic clove, minced
- 1–2 dashes chipotle chili pepper
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Grill the Corn: Preheat the grill. Place corn on the hot grill and cook for 3-4 minutes per side, until slightly charred. Remove and let cool.
- Cut the Kernels: Stand each corn cob vertically on a cutting board, carefully slicing down to remove the kernels. Set aside 3/4 cup for garnish and add the remaining kernels to the pasta bowl.
- Prepare Dressing: In a separate bowl, mix cotija cheese, mayonnaise, sour cream, lime zest, lime juice, garlic, and chipotle chili pepper. Season with salt and pepper to taste.
- Combine Salad: Add 1/2 cup cilantro and 1/2 cup green onion to the pasta and corn. Pour the dressing over, tossing to coat everything evenly.
- Garnish and Serve: Transfer to a serving bowl and top with reserved corn, cilantro, and green onion. Chill before serving for best flavor.
Notes
- To cut down on prep time, use frozen or canned corn in place of fresh corn.
- Substitute feta or queso fresco if cotija cheese isn’t available.
- For extra heat, add sliced jalapeño or a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling, Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Cholesterol: 20mg