Description
This Mexican Street Corn Pasta Salad combines the smoky, blistered flavors of sautéed corn with tender pasta, creamy dressing, and tangy cotija cheese for a vibrant and satisfying dish. Perfect for a quick lunch or a festive side, this salad showcases bold Mexican-inspired flavors with a refreshing lime and chili kick.
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
Topping
- 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 sizzling. Add the minced onion and garlic and sauté until soft and fragrant, about 2-3 minutes. Add the canned corn, season with salt and black pepper, and sauté for 6-7 minutes until the corn is nicely blistered. Turn off the heat and transfer the corn mixture to a clean bowl or plate to cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, usually around 8-10 minutes. Drain the pasta well and toss it immediately with the olive oil to prevent clumping and drying. Set aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning as needed to balance the flavors.
- Assemble the Salad: In a large salad bowl or baking dish, combine the cooled sautéed corn mixture with the cooked pasta. Pour the prepared dressing over the top and toss gently but thoroughly to coat all the ingredients evenly. Sprinkle the cotija cheese over the salad just before serving for a salty, tangy finish.
Notes
- For extra smoky flavor, consider grilling the corn instead of sautéing.
- If cotija cheese is unavailable, feta or queso fresco are excellent substitutes.
- This salad is best served immediately but can be refrigerated for up to one day; toss again before serving.
- Adjust the chili powder and cayenne pepper according to your spice preference.
- To make this gluten-free, substitute the pasta with a gluten-free variety.
