Description
A vibrant and creamy Mexican Street Corn Pasta Salad featuring al dente shell pasta, charred corn, zesty lime dressing, and a blend of Cotija cheese, jalapeños, and fresh cilantro. Perfect as a flavorful side dish or a light main for summer gatherings.
Ingredients
Scale
Pasta and Corn
- 2 1/2 cups small shell pasta (dry)
- 10 oz corn (frozen, fresh or canned)
Vegetables and Herbs
- 1 small red onion (diced)
- 2 Jalapeños (seeds removed and chopped)
- 1/3 cup fresh cilantro (chopped)
- 2 cloves garlic (minced)
Spices and Seasonings
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Optional for corn seasoning: paprika, cumin, garlic powder
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup lime juice
- 1 teaspoon lime zest
- Salt and pepper (to taste)
Cheese
- 1/2 cup Cotija cheese (crumbled)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the small shell pasta according to the package directions until al dente. Drain the pasta and transfer it to a large bowl. Drizzle lightly with oil and gently stir to prevent sticking.
- Prepare the corn: If using frozen corn, thaw it completely. If canned, drain well. Heat a non-stick skillet over medium heat. Add the corn and cook, stirring frequently, for 6-8 minutes until the corn is lightly charred. Season with paprika, cumin, garlic powder, salt, and pepper as desired.
- Make the dressing: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and black pepper. Mix well until smooth and creamy.
- Assemble the salad: To the bowl with cooled pasta, add the charred corn, diced red onion, chopped jalapeños, minced garlic, cilantro, and crumbled Cotija cheese. Gently stir to combine all the ingredients evenly.
- Add the dressing: Pour the prepared creamy dressing over the pasta mixture. Toss gently until everything is well coated with the dressing and flavors are evenly distributed.
- Serve: Serve the Mexican Street Corn Pasta Salad chilled or at room temperature, accompanied by tortilla chips and lime wedges for extra zest and crunch.
Notes
- For extra smoky flavor, you may grill the corn on the cob and then cut it off for the salad.
- Adjust the spiciness by adding more or fewer jalapeños and cayenne pepper.
- You can substitute Cotija cheese with feta if Cotija is unavailable.
- Leftovers keep well refrigerated for up to 3 days.
- For a lighter version, use Greek yogurt instead of sour cream and reduce mayonnaise by half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, pasta salad, corn pasta salad, summer salad, creamy pasta salad, cotija cheese, cilantro, jalapeños
