Description
A vibrant and creamy Mexican Street Corn Pasta Salad that combines blistered corn, perfectly cooked pasta, and a zesty, spicy dressing. This salad is quick to prepare, bursting with flavors of lime, chili, and cheese, making it a perfect side dish or light meal for gatherings or everyday enjoyment.
Ingredients
Scale
Vegetables and Corn
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (⅘ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- ⅛ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (or queso fresco, or feta cheese)
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 a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and toss it with olive oil to prevent it from sticking and drying out. Set aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth. Taste and adjust seasoning as needed to ensure a balanced and flavorful dressing.
- Assemble the Salad: In a large salad bowl or baking dish, combine the sautéed corn and cooled pasta. Pour the prepared dressing over the mixture and toss everything until evenly coated. Finally, sprinkle the cotija cheese on top and serve immediately for best flavor and texture.
Notes
- The corn can be blistered in the skillet for more smoky flavor, or briefly grilled if preferred.
- Use gluten-free pasta if you need a gluten-free version of this salad.
- Adjust chili powder and cayenne to your preferred spice level.
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and use a vegan cheese or nutritional yeast topping.
- This salad is best served fresh but can be refrigerated for up to 24 hours; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
