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Flavorful Mexican Street Corn Pasta Salad with Creamy Dressing

mexican street corn pasta salad - featured image
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A quick and easy pasta salad inspired by Mexican street corn, featuring charred corn, creamy lime dressing, and cotija cheese. Perfect for potlucks, barbecues, or a comforting weeknight meal.

Ingredients

Scale
  • 12 oz rotini or penne pasta
  • 3 cups fresh or frozen corn kernels
  • 1 cup cotija cheese, crumbled
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1–2 cloves garlic, minced
  • Juice of 2 limes (about 3 tbsp)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small jalapeño, finely diced
  • Optional: 1 small red bell pepper, diced
  • Optional: A drizzle of olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini or penne and cook according to package instructions (9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. If using fresh corn, remove kernels from the cob. Heat a cast-iron skillet or grill pan over medium-high heat. Add 1 tbsp oil, then the corn kernels (about 3 cups). Cook without stirring for 2-3 minutes until charred on one side, then toss and cook another 2-3 minutes until evenly charred and fragrant. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, juice of 2 limes (about 3 tbsp), 1 tsp chili powder, 1/2 tsp cumin, minced garlic cloves, salt, and pepper. Taste and adjust seasoning as needed.
  4. Add the charred corn to the pasta. Pour the dressing over and gently toss until everything is coated. Add 1 cup crumbled cotija cheese and 1/4 cup chopped cilantro. If using, stir in finely diced jalapeño or red bell pepper. Mix gently to combine.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to let flavors meld. Before serving, give it a final gentle stir and sprinkle extra cotija cheese or cilantro on top if desired.

Notes

Char the corn properly to develop smoky flavor. Rinse pasta after cooking to prevent clumping. Chill salad for at least 30 minutes before serving for best flavor. Add olive oil or extra sour cream if salad seems dry after chilling. Holds well refrigerated up to 24 hours but best eaten within 2 days.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy dressing, cotija cheese, summer salad, potluck recipe, easy pasta salad

Find it online: https://atomicbite.com/flavorful-mexican-street-corn-pasta-salad-easy-creamy-dressing-recipe/