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Mexican Street Corn Pasta Salad

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A bright, creamy pasta salad with charred corn, cotija cheese, and a tangy dressing, perfect for potlucks and barbecues.

Ingredients

  • 1 lb pasta shells or rotini
  • 1 tablespoon kosher salt (for pasta water)
  • 2 tablespoons olive oil
  • 4-5 ears fresh corn (or 3 cups frozen/canned corn)
  • 2 tablespoons butter (if using frozen corn)
  • Salt and pepper to taste
  • ½ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup cotija cheese (crumbled)
  • ½ cup red onion (finely diced)
  • ⅓ cup fresh cilantro (chopped)
  • 1 jalapeño (seeded and minced, optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
  2. Char the corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
  3. Make the dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
  4. Combine everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
  5. Garnish and serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.

Notes

Serve cold or at room temperature. Great for parties; can be made ahead and chilled.

Find it online: https://zestuni.site/mexican-street-corn-pasta-salad-recipe/