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street corn pasta salad

Creamy Mexican street corn pasta salad loaded with charred corn, cotija cheese, lime, jalapeño, and pasta. Bold, fresh, comforting, and perfect warm or cold.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Side Dish
Cuisine: maxican inspired
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • Pasta and corn
  • 8 oz 226 g dry pasta
  • 2 Tablespoons salted butter
  • 4 cups 615 g corn kernels
  • ¼ teaspoon table salt
  • Dressing
  • ⅔ cup 150 g mayonnaise
  • ⅓ cup 93 g Mexican crema
  • 2 Tablespoons lime juice fresh preferred
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper
  • Add-ins
  • ½ cup finely diced white or red onion
  • ½ cup 70 g grated cotija cheese
  • ¼ cup finely chopped cilantro
  • 2 Tablespoons finely diced jalapeno
  • Additional chili powder or Tajin for sprinkling on top

Equipment

  • Pot
  • Cast iron skillet
  • Mixing bowl
  • Whisk
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Step 1: Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and transfer to a large mixing bowl.
  2. Step 2: Char the corn: Heat a cast iron skillet over medium-high heat. Melt butter, then add corn kernels and cook until charred in spots, about 5 to 8 minutes. Sprinkle with salt and transfer to the bowl with the pasta. Let cool slightly.
  3. Step 3: Make the dressing: In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, sugar, chili powder, garlic powder, salt, and black pepper until smooth.
  4. Step 4: Add the mix-ins: Add onion, cotija cheese, cilantro, and jalapeño to the pasta and corn mixture.
  5. Step 5: Combine everything: Pour dressing over the pasta mixture and stir until everything is evenly coated.
  6. Step 6: Finish and serve: Sprinkle extra chili powder or Tajin on top before serving. Enjoy warm or cold.