Mexican Street Corn Pasta Salad (Print)
Charred corn and creamy dressing tossed with tender pasta, a vibrant addition to any table or cookout.
# Ingredients:
→ Main Components
01 -
300 g cooked rotini or penne pasta
02 -
320 g corn kernels (grilled, frozen, or canned)
→ Dressing
03 -
80 ml mayonnaise
04 -
80 ml sour cream
05 -
15 ml freshly squeezed lime juice
06 -
5 g chili powder
07 -
2 g smoked paprika
08 -
1 g garlic powder
09 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
10 -
15 g fresh cilantro, finely chopped
11 -
40 g cotija cheese, crumbled
# Steps:
01 -
In a spacious mixing bowl, gently toss the cooked and cooled pasta with the corn kernels until evenly distributed.
02 -
In a separate bowl, thoroughly whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and homogeneous.
03 -
Pour the prepared dressing over the pasta and corn mixture. Toss carefully until each piece is well coated with the dressing.
04 -
Gently fold in the chopped cilantro and crumbled cotija cheese, distributing them throughout the salad.
05 -
Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
# Notes:
01 -
For enhanced flavor, opt for grilled corn and add fresh jalapeños or a dash of hot sauce for extra heat. Ideal as a make-ahead option for gatherings and outdoor barbecues.