Description
This Mexican Street Corn Pasta Salad combines classic street corn flavors with tender elbow macaroni, creating a vibrant and creamy salad perfect for summer gatherings or a flavorful side dish. The dish features charred corn seasoned with chili powder, cumin, and cayenne, tossed with a zesty lime mayo dressing, fresh cilantro, red onion, and a sprinkle of salty cotija cheese.
Ingredients
Scale
Pasta and Corn
- 1 cup elbow macaroni
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
Spices
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Dressing and Toppings
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup cotija cheese, crumbled
- Salt to taste
- Pepper to taste
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions, then drain and set aside to cool completely.
- Heat Oil: Heat a large skillet over medium heat and add the olive oil, allowing it to become hot but not smoking.
- Char Corn: Add the corn kernels to the hot skillet. Cook for 5-7 minutes, stirring occasionally until the corn is slightly charred and caramelized for a smoky flavor.
- Cool Corn: Remove the cooked corn from the skillet and allow it to cool for a few minutes to avoid wilting when mixed.
- Combine Pasta and Corn: In a large mixing bowl, combine the cooled macaroni and charred corn, mixing well.
- Add Spices: Sprinkle the chili powder, cumin, garlic powder, paprika, and cayenne pepper over the pasta and corn. Stir until the spices evenly coat the mixture.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, and fresh lime juice until smooth and fully combined.
- Mix Dressing with Salad: Pour the mayo mixture over the pasta and corn; stir gently to thoroughly coat everything with the creamy dressing.
- Add Fresh Ingredients: Fold in the chopped cilantro and finely diced red onion, ensuring they are evenly distributed throughout the salad.
- Add Cheese: Sprinkle the crumbled cotija cheese over the top of the salad for a salty, tangy finish.
- Season: Season the salad with salt and pepper to taste, then give it a final gentle stir to combine all flavors.
- Chill: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve the Mexican Street Corn Pasta Salad chilled as a delicious side or light meal.
Notes
- Use fresh corn kernels for the best flavor, but frozen corn works well if fresh is unavailable.
- Char the corn carefully to avoid burning; a slight caramelization enhances flavor without bitterness.
- Adjust the cayenne pepper quantity according to your preferred level of spiciness.
- For a lighter version, substitute Greek yogurt for the sour cream.
- Make the salad ahead of time; it tastes even better after resting in the fridge overnight.
- Serve with tortilla chips or as a side to grilled meats for a full Mexican-inspired meal.
