Mexican Street Corn Pasta Salad
A vibrant fusion of two classics, this pasta salad combines the smoky, tangy magic of Mexican street corn with the comforting appeal of a potluck favorite. Tender rotini pasta is tossed with charred corn, salty cotija cheese, and fresh cilantro in a zesty, creamy lime-chili dressing for a dish that's guaranteed to be a crowd-pleaser.
Equipment
- Large pot
- Colander
- Large skillet (cast-iron or non-stick)
- Large mixing bowl
- Whisk
- Spatula or large spoon
- Knife
- Cutting board
- Measuring cups and spoons
- citrus juicer
Ingredients
- 1 pound rotini pasta
- 4 cups corn kernels from 5-6 fresh ears or frozen
- 1 tablespoon olive oil
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 cup cotija cheese, crumbled
- ½ cup red onion, finely diced
- 1 jalapeño, finely diced seeds removed for less heat
- ½ cup fresh cilantro, chopped
- 2 fresh limes, juiced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking process. Set aside to cool completely.
- Char the corn: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed for 2-3 minutes, until they begin to char. Stir and continue cooking for another 4-5 minutes until nicely charred in spots. Remove from heat and let cool.
- Make the dressing: In a large serving bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, and smoked paprika until smooth and fully combined.
- Combine and chill: To the bowl with the dressing, add the cooled pasta, charred corn, crumbled cotija cheese, diced red onion, jalapeño, and chopped cilantro. Gently fold everything together until evenly coated. Season generously with salt and pepper. For best results, cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
Tips for Success:
- Cook pasta to al dente to prevent it from becoming mushy after absorbing the dressing.
- Do not skip charring the corn; it is essential for the authentic smoky flavor.
- Ensure both pasta and corn are cooled before mixing with the dressing to prevent it from becoming oily. Variations & Substitutions:
- Cheese: Crumbled feta or finely grated Parmesan can be used if cotija is unavailable.
- Pasta: Any short pasta like fusilli, penne, or farfalle works well.
- Spice Level: For less heat, substitute the jalapeño with green bell pepper. For more heat, add 1/4 tsp of chipotle powder to the dressing.
- Make it a Meal: Add shredded rotisserie chicken, grilled shrimp, or a can of rinsed black beans to turn this side into a main course.
- Extra Creaminess: Blend one ripe avocado into the dressing for a richer texture.
- Cook pasta to al dente to prevent it from becoming mushy after absorbing the dressing.
- Do not skip charring the corn; it is essential for the authentic smoky flavor.
- Ensure both pasta and corn are cooled before mixing with the dressing to prevent it from becoming oily. Variations & Substitutions:
- Cheese: Crumbled feta or finely grated Parmesan can be used if cotija is unavailable.
- Pasta: Any short pasta like fusilli, penne, or farfalle works well.
- Spice Level: For less heat, substitute the jalapeño with green bell pepper. For more heat, add 1/4 tsp of chipotle powder to the dressing.
- Make it a Meal: Add shredded rotisserie chicken, grilled shrimp, or a can of rinsed black beans to turn this side into a main course.
- Extra Creaminess: Blend one ripe avocado into the dressing for a richer texture.