Description

This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the tangy, creamy essence of Mexican street corn with hearty pasta. Perfect for potlucks, picnics, or as a side dish, this salad bursts with smoky, zesty, and cheesy flavors. Ready in just 25 minutes, it’s simple yet delicious, a surefire crowd-pleaser.

Ingredients

Units Scale

For the Corn Mixture

1 tablespoon unsalted butter (1/8 stick)
1/4 onion, minced
1 clove garlic, minced or pressed
2 cups canned corn (4/5 can)
Kosher salt and freshly ground black pepper, to taste

For the Pasta

8 ounces dried pasta (1/2 box)
2 tablespoons olive oil

For the Dressing

1/4 cup mayonnaise (store-bought or homemade)
1/2 cup sour cream
1 1/2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/2 teaspoon chili powder (or more to taste)
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste

For Topping

1 cup cotija cheese (or queso fresco, or feta cheese)

Cook Mode Prevent your screen from going dark

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. Then, add the corn, season with salt and pepper, and sauté for 6-7 minutes until the corn is blistered. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool to room temperature.
Cook the Pasta
Bring salted water to a boil and cook the pasta until al dente according to the package instructions. Drain the pasta and toss it with olive oil to prevent drying out. Set it aside to cool to room temperature.
Prepare the Dressing
In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk the ingredients together until smooth. Taste and adjust seasoning as needed.
Assemble the Salad
In a large salad bowl or baking dish, combine the sautéed corn, cooked pasta, and prepared dressing. Toss everything until evenly coated. Sprinkle the cotija cheese on top and serve immediately.

Notes

For a gluten-free version, substitute regular pasta with gluten-free pasta.
Coat the pasta with olive oil after cooking to keep it from drying out while it cools.
This salad is best served slightly warm or at room temperature.
If refrigerating, toss with a bit of lime juice, olive oil, or milk before serving to restore its creamy texture.
Storage: Keep the salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 6g
Sodium: 730mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 10g
Cholesterol: 35mg