Print

Mexican Street Corn Pasta Salad

Print Recipe

This 20-minute Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, Cotija cheese, and a deliciously tangy, creamy dressing inspired by elote.

Ingredients

Scale
  • 16 oz ditalini pasta (or small pasta shape)
  • 4 ears corn, husked (about 3 cups kernels)
  • 2 teaspoons olive oil (plus 2 tablespoons for dressing)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 tablespoons lime juice (about 2 limes)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup crumbled Cotija cheese
  • 1/2 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain, toss with 2 teaspoons olive oil, salt, and pepper. Cool to room temperature or refrigerate.
  2. Cut kernels from corn cobs. Heat a skillet over high heat with 1 tablespoon oil, add corn, and cook undisturbed for 5 minutes until charred. Stir in minced garlic if desired, cook 1-2 more minutes, then cool.
  3. In a medium bowl, whisk sour cream, mayonnaise, 2 tablespoons olive oil, lime juice, chili powder, garlic powder, cayenne, salt, and pepper until smooth.
  4. In a large bowl, combine cooled pasta, charred corn, Cotija cheese, and cilantro. Pour most of dressing over and toss to coat. Transfer to platter, drizzle with remaining dressing, and garnish with extra cilantro and cheese. Serve chilled or at room temperature.

Notes

For best flavor, char fresh corn on a hot skillet; frozen or canned can substitute but char first. Make ahead by storing salad and dressing separately, adding cheese and cilantro just before serving. Adjust cayenne for spice level.

Nutrition

Find it online: https://www.receipster.com/mexican-street-corn-pasta-salad/

Themes by WordPress