Creamy Mexican Street Corn Pasta Salad
Creamy Mexican Street Corn Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces elbow macaroni
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.
⏱️ 10 min
- 2
While the pasta cooks, prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen, thaw completely. If using canned, drain thoroughly. In a large skillet over medium-high heat, add the corn kernels (without any oil) and cook for 5-7 minutes, stirring occasionally, until lightly charred. This step enhances the flavor, mimicking grilled street corn.
⏱️ 7 min
- 3
In a large bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), and chopped cilantro.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
⏱️ 3 min
- 5
Pour the creamy dressing over the pasta and corn mixture. Add the 1/2 cup crumbled cotija cheese. Toss gently until all ingredients are evenly coated.
⏱️ 3 min
- 6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.
⏱️ 30 min
- 7
Before serving, give the pasta salad another good stir. Garnish with additional crumbled cotija cheese, fresh cilantro, and serve with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mexican Street Corn Pasta Salad
For the Pasta Salad
- 8 ounces elbow macaroni
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.
⏱️ 10 min - 2
While the pasta cooks, prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen, thaw completely. If using canned, drain thoroughly. In a large skillet over medium-high heat, add the corn kernels (without any oil) and cook for 5-7 minutes, stirring occasionally, until lightly charred. This step enhances the flavor, mimicking grilled street corn.
⏱️ 7 min - 3
In a large bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), and chopped cilantro.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
⏱️ 3 min - 5
Pour the creamy dressing over the pasta and corn mixture. Add the 1/2 cup crumbled cotija cheese. Toss gently until all ingredients are evenly coated.
⏱️ 3 min - 6
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.
⏱️ 30 min - 7
Before serving, give the pasta salad another good stir. Garnish with additional crumbled cotija cheese, fresh cilantro, and serve with lime wedges on the side.
⏱️ 2 min