Description
A creamy and comforting pasta salad that combines the smoky charm of Mexican street corn with tender pasta and a tangy dressing, perfect for summer gatherings.
Ingredients
Scale
- 12 ounces short pasta (penne, rotini, or shells)
- 4 cups fresh corn kernels (about 4 ears)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Olive oil for roasting and tossing
Instructions
- Roast the corn: Preheat a skillet or grill over medium-high heat. Toss corn kernels with a drizzle of olive oil and a pinch of salt. Cook, stirring occasionally, until kernels are blistered and lightly charred, about 6 to 8 minutes. Transfer to a bowl to cool slightly.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and toss with a tablespoon of olive oil to prevent sticking. Let it cool slightly.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper until smooth and creamy. Taste and adjust acidity or heat—add more lime for brightness.
- Combine: In a large mixing bowl, fold together the warm pasta, roasted corn, chopped jalapeño, cilantro, and most of the crumbled cheese. Pour the dressing over the pasta and gently toss until everything is coated.
- Finish and serve: Garnish with the remaining cotija, a sprinkle of smoked paprika, extra cilantro, and a squeeze of lime. Drizzle with olive oil if desired.
Notes
For best flavor, let the salad chill for an hour before serving. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, summer recipes, Mexican cuisine, easy meals