Description
Savory Mexican street corn pasta salad blends zesty flavors of grilled corn, creamy cotija cheese, and tangy lime dressing. Summer gatherings welcome this colorful side dish that brings southwestern flair to your table.
Ingredients
Scale
- 3 cups (250 g) pasta (rotini, penne, or bowtie)
- 2 cups (300 g) corn kernels (fresh or frozen, grilled or roasted)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ¼ cup (30 g) cilantro, chopped
- ¼ cup (30 g) cotija or feta cheese, crumbled
- 1 jalapeno, diced (optional)
- 1 clove garlic, minced
- ⅓ cup (80 ml / 2.7 fl oz) mayonnaise
- ⅓ cup (80 ml / 2.7 fl oz) sour cream or Greek yogurt
- ¼ cup (60 ml / 2 fl oz) lime juice (about 2 limes)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cumin
- Salt and pepper, to taste
- Extra cotija or feta cheese (optional)
- Lime wedges (optional)
- Tajin or extra chili powder (optional)
Instructions
- Pasta Preparation: Cook pasta to perfect al dente texture, then rapidly cool under cold water to halt cooking process and prevent overcooking. Drain completely.
- Corn Transformation: Skillfully char corn kernels in a hot skillet or grill pan, creating caramelized edges that unlock deep, smoky flavor profiles. Cool kernels to ambient temperature.
- Flavor Fusion: Whisk together a vibrant dressing combining mayonnaise, sour cream, lime juice, and a harmonious blend of spices – chili powder, smoked paprika, cumin, and garlic. Calibrate seasoning with salt and pepper for balanced taste.
- Ingredient Symphony: Merge cooled pasta with roasted corn, crimson bell pepper, ruby-hued red onion, verdant cilantro, crumbled cotija cheese, and optional fiery jalapeno for an electrifying kick.
- Dressing Integration: Delicately drizzle prepared dressing over mixed components, gently folding to ensure every morsel receives luxurious coating without compromising pasta’s structural integrity.
- Flavor Maturation: Chill salad for a minimum of 30 minutes, allowing ingredients to harmonize and intensify. Just before serving, embellish with extra cotija, dust with Tajin or chili powder, and garnish with lime wedges for a zesty, eye-catching presentation.
Notes
- Optimize Pasta Texture: Cook pasta just until al dente to prevent mushiness, immediately rinse with cold water to stop cooking process and maintain firm, springy texture.
- Master Corn Charring: Use high heat when roasting corn kernels, allowing slight blackening for deep, smoky flavor without burning, which creates bitter undertones.
- Balance Creamy Dressing: Whisk dressing ingredients thoroughly to ensure even distribution of spices, adjusting seasoning gradually for perfect tangy-spicy balance.
- Customize Dietary Needs: Swap mayonnaise with Greek yogurt for lighter version, use gluten-free pasta for celiac-friendly option, or replace cotija with vegan cheese alternative for plant-based diet compatibility.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg