Description
This Creamy Street Corn Pasta Salad is a flavorful Mexican-inspired side dish featuring tender pasta, sweet corn, and a zesty, creamy dressing with lime juice and spices. Enhanced with crumbled cotija cheese, fresh cilantro, and a touch of heat from jalapeño or hot sauce, this salad is perfect for summer gatherings or as a refreshing accompaniment to any meal.
Ingredients
Scale
Pasta and Corn
- 8 ounces pasta (elbow, rotini, or shells)
- 2 cups corn kernels (fresh, frozen, or canned)
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- ¼ teaspoon salt
Add-ins and Garnish
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- Optional: diced jalapeño or hot sauce for heat
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
- Prepare the Corn: If using fresh corn, either grill or sauté it in a skillet until lightly charred to bring out a smoky flavor. If using frozen corn, thaw it completely, and if canned, drain and rinse well.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, and salt until smooth and creamy.
- Combine Ingredients: Add the cooled pasta, prepared corn, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño or hot sauce if desired into the dressing bowl. Toss everything together thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the salad for 20–30 minutes before serving to allow flavors to meld. Garnish with extra cotija cheese, fresh cilantro, or a squeeze of lime juice as desired. Serve cold or at room temperature.
Notes
- This salad is best served cold or at room temperature for optimal flavor.
- You can prepare the salad up to one day in advance for convenience.
- For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise.
- Feel free to adjust the heat level by adding more or less jalapeño or hot sauce.
