Mexican Street Corn Pasta Salad with Cotija
A vibrant and refreshing cold pasta salad that combines smoky roasted corn, crisp herbs, and a creamy tangy dressing for a Mexican-American twist on a summer staple.
Ingredients
- Dry pasta (penne, fusilli, or rotini) - 400g
- Roasted corn cobs - 2
- Green onions, thinly sliced (white and green parts) - 3
- Shallot, finely minced - 1
- Jalapeños, minced (seeds removed) - 2
- Cilantro, finely chopped - 1/2 cup
- Cotija cheese, crumbled - 1 cup
- Sour cream - 1 cup
- Mayonnaise - 1/2 cup
- Garlic, minced - 3 cloves
- Lime, juice and zest - 1
- Salt - to taste
- Smoked paprika - 1 tsp
- Chili powder - 1 tsp
Instructions
- Boil pasta in salted water until al dente; drain and cool
- Roast corn cobs over a flame or on a hot skillet until charred; remove kernels
- In a large bowl, whisk sour cream, mayonnaise, lime juice, salt, smoked paprika, chili powder, and garlic to form the dressing
- Add cooled pasta, roasted corn kernels, green onions, shallot, jalapeños, and cilantro to the bowl
- Toss everything together until evenly coated, then stir in crumbled cotija cheese
- Chill for at least 30 minutes before serving in a bowl or individual servings
Notes
Use gluten-free pasta for a gluten-free version
Optional: Add a splash of apple cider vinegar for extra tang
Storage: Keep refrigerated in an airtight container for up to 3 days
Variation: Add cherry tomatoes or avocado for extra freshness
Optional: Add a splash of apple cider vinegar for extra tang
Storage: Keep refrigerated in an airtight container for up to 3 days
Variation: Add cherry tomatoes or avocado for extra freshness
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 45gProtein: 6gFat: 27gSaturated Fat: 9gCholesterol: 20mgSodium: 600mgFiber: 3gSugar: 5g
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