Print

Zesty Mexican Street Corn Pasta Salad

Print Recipe

This vibrant salad combines the creamy, tangy flavors of Mexican street corn with pasta for a unique twist. It’s a perfect dish for gatherings or a cozy dinner at home, bursting with flavor and freshness.

Ingredients

Scale
  • 8 oz elbow macaroni
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup diced red onion
  • 1 jalapeño, seeded and diced
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. Start by cooking the elbow macaroni. In a large pot of boiling salted water, add the macaroni and cook for exactly 8-10 minutes, or until al dente. Stir occasionally to prevent sticking. You’ll know it’s ready when it’s tender but still has a slight bite. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta is cooking, prepare the corn. If using fresh corn, grill the cobs for about 10-15 minutes until the kernels are charred, then slice them off the cob. For frozen corn, simply thaw it under running water or microwave it for a minute. For canned corn, drain and rinse it thoroughly.
  3. In a large mixing bowl, combine the mayonnaise and sour cream. Add the lime juice, chili powder, and a pinch of salt and pepper. Mix well until smooth. This dressing should be tangy and slightly thick, coating the pasta well.
  4. Once the pasta has cooled down, add it to the bowl with the dressing. Toss gently to combine, ensuring every piece of pasta is coated.
  5. Next, fold in the corn kernels, diced red onion, jalapeño, and cotija cheese. Mix carefully, so you don’t break the pasta or corn kernels. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. You’ll know it’s ready when the salad is chilled, and the dressing has thickened slightly.
  7. When ready to serve, give the salad a gentle stir, garnish with fresh cilantro, and sprinkle a little extra cotija cheese on top for presentation. Serve immediately for the best texture, but it can hold up well for a few hours.

Nutrition

Keywords: For the best flavor, let the salad sit in the refrigerator for a few hours or even overnight. This resting time allows the flavors to develop and intensify.

Find it online: https://homebitesia.com/zesty-mexican-street-corn-pasta-salad/