Description
This Mexican Street Corn Pasta Salad is a vibrant, creamy, and flavorful dish that brings together the smoky sweetness of sautéed corn with tender pasta and a zesty, tangy dressing. Perfect as a side or a light meal, this salad combines traditional Mexican street corn flavors with a comforting pasta base, enhanced by cotija cheese and a spicy kick from chili powder and cayenne pepper.
Ingredients
Scale
Vegetables and Corn
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the butter until it starts sizzling. Add the minced onion and garlic and sauté until they become soft and fragrant, about 2-3 minutes. Then add the canned corn, season with kosher salt and black pepper, and continue sautéing for 6 to 7 minutes until the corn is nicely blistered. Remove from heat, transfer the corn to a clean bowl or plate, and let it cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta thoroughly and toss it with olive oil to prevent sticking and drying out. Set the pasta aside to cool to room temperature.
- Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients together until the mixture is smooth and well blended. Taste and adjust the seasoning if needed.
- Assemble the Salad: In a large salad bowl or serving dish, combine the cooled sautéed corn and the cooked pasta. Pour the prepared dressing over the mixture and toss everything gently but thoroughly until all the ingredients are evenly coated with the dressing.
- Add the Cheese and Serve: Sprinkle the cotija cheese (or your choice of queso fresco or feta) evenly over the top of the salad. Serve immediately to enjoy the contrast of flavors and textures at their freshest.
Notes
- Use cotija cheese for a traditional Mexican flavor, or substitute with feta or queso fresco if preferred.
- For extra heat, increase the amount of chili powder or cayenne pepper.
- The salad is best served fresh but can be refrigerated for up to 1 day. Toss before serving if stored.
- Feel free to add fresh herbs like cilantro for additional freshness.
- Use gluten-free pasta to make this salad gluten free.
