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Mexican Street Corn Pasta Salad: A Flavorful Twist Recipe

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This vibrant Mexican Street Corn Pasta Salad combines the sweet flavors of corn with creamy dressing and zesty lime for a refreshing dish. Perfect for any gathering, it’s a delightful twist on classic street food that everyone will love.

Ingredients

Scale
  • 8 oz pasta (such as rotini or penne)
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 jalapeño, seeded and diced (optional)

Instructions

  1. Cook the pasta according to package instructions. Typically, this will take about 8-10 minutes in boiling salted water. You’ll know it’s done when it’s al dente—firm to the bite. Avoid overcooking, as mushy pasta won't hold up well in the salad.
  2. Once cooked, drain the pasta well and set it aside to cool completely. This step is important because adding hot pasta to the dressing can make it too runny.
  3. If using fresh corn, bring a pot of water to a boil and cook the corn for about 3-5 minutes until tender. You can also grill it for a smoky flavor. If using canned or frozen corn, simply drain the canned corn or thaw the frozen corn under running water.
  4. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, and salt and pepper. Whisk these together until smooth, ensuring there are no lumps. This dressing is what gives the salad its creamy texture and punchy flavor.
  5. Add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using) into the bowl. Toss everything together gently until all the ingredients are well-coated in the dressing. Be careful not to overmix, or the pasta can break apart.
  6. Cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully. The salad can be enjoyed immediately, but it's even better after marinating!

Nutrition

Keywords: Ensure your pasta is completely cooled before adding it to the salad to prevent the dressing from becoming too runny. You can substitute cotija cheese with feta cheese if needed.

Find it online: https://softtasty.com/mexican-street-corn-pasta-salad-a-flavorful-twist-recipe/