Loaded Mexican Street Corn Pasta Salad
A vibrant fusion of Mexican elote and classic pasta salad. This dish features tender rotini pasta and smoky charred corn tossed in a creamy, tangy lime dressing with cotija cheese, fresh cilantro, and a hint of spice, making it the perfect star for any potluck or barbecue.
Equipment
- Large pot
- Colander
- Grill or Cast-iron skillet
- Tongs
- Large mixing bowl
- Medium bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring cups and spoons
- Large spoon or spatula
Ingredients
- 1 pound short pasta e.g., rotini, fusilli, or cavatappi
- 4 ears of fresh corn, husks removed
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup cotija cheese, crumbled, plus more for garnish
- ½ cup red onion, finely diced
- 1 jalapeño, finely minced
- 1 cup fresh cilantro, chopped, plus more for garnish
- 2 fresh limes, juiced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- While the pasta cooks, prepare the corn. Lightly brush the ears of corn with olive oil. Grill over medium-high heat or char on a gas stovetop, turning occasionally, until lightly charred on all sides (about 8-10 minutes). Alternatively, slice kernels off the cob and cook in a hot cast-iron skillet until blistered.
- Once the corn is cool enough to handle, carefully slice the kernels off the cobs and place them in a large mixing bowl.
- In a separate medium bowl, prepare the dressing. Whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, smoked paprika, and garlic powder until smooth and fully combined.
- To the large bowl with the corn, add the cooled pasta, diced red onion, minced jalapeño, 1 cup of crumbled cotija cheese, and most of the chopped cilantro, reserving some of each for garnish.
- Pour the creamy lime dressing over the pasta mixture. Gently fold everything together with a large spoon or spatula until all ingredients are evenly coated.
- Taste the salad and season generously with salt and black pepper as needed. For best flavor, let it sit for at least 15 minutes for the flavors to meld.
- Transfer to a serving dish and garnish with the reserved cotija cheese and fresh cilantro. Serve with extra lime wedges on the side.
Notes
Pro Tips: For the best texture, cook pasta only to al dente and ensure it is completely cool before adding the dressing to prevent it from becoming oily. Do not skip charring the corn, as this step builds the essential smoky flavor.
Variations: Feta is the best substitute for cotija cheese. To make this a main course, add grilled chicken, shrimp, or black beans. For extra smoky heat, add a minced chipotle pepper in adobo to the dressing. For a vegan version, use high-quality vegan mayonnaise, sour cream, and a vegan feta alternative.
Variations: Feta is the best substitute for cotija cheese. To make this a main course, add grilled chicken, shrimp, or black beans. For extra smoky heat, add a minced chipotle pepper in adobo to the dressing. For a vegan version, use high-quality vegan mayonnaise, sour cream, and a vegan feta alternative.