Mexican Street Corn Pasta Salad
A bright, creamy summer salad that combines smoky charred corn with tender pasta, perfect for gatherings or a quick family dinner.
Ingredients
Pasta and Vegetables
- 12 ounces short pasta (penne, rotini, or orecchiette) Holds the sauce beautifully.
- 3 cups fresh corn kernels (about 4 ears) Charred for smoky depth; frozen works in a pinch.
- 1 cup cherry tomatoes, halved Adds juicy brightness.
- 1/2 cup red onion, finely chopped For a mild sharpness.
- 1/2 cup fresh cilantro, chopped For herbaceous lift.
Dressing
- 3/4 cup mayonnaise For creamy richness (use Greek yogurt for a lighter, healthy option).
- 1/2 cup sour cream Tang and silkiness; substitute plain yogurt to cut calories.
- 2 tablespoons lime juice (about 1 lime) Bright acidity.
- 1 teaspoon chili powder Smoky spice; swap with smoked paprika for milder heat.
Garnish
- 1/2 cup cotija or feta crumbles Salty, crumbly finish; nutritional yeast for dairy-free.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse briefly under cold water to stop cooking and cool slightly.
- Heat a skillet over medium-high heat. Add a touch of oil and the corn kernels. Let them sit undisturbed until they blister and char in spots, then toss and char a little more.
Dressing
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and tangy.
Combine
- In a large mixing bowl, fold together the cooled pasta, charred corn, cherry tomatoes, red onion, and most of the cilantro. Pour the dressing over and toss until everything is evenly coated.
- Stir in cotija or feta and adjust seasoning with extra lime or salt as needed. Garnish with remaining cilantro.
Serving
- This pasta salad can be served immediately while slightly warm or chilled for an hour so flavors meld.
Notes
For a vegan version, replace mayo and sour cream with vegan mayo and unsweetened vegan yogurt. Add grilled chicken or black beans for more protein.