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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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5 from 1 review

Dive spoon first into this creamy, crunchy, savory, and slightly spicy Mexican Street Corn Pasta Salad. With sweet pops of charred corn, the salty bite of cotija, and a tangy dressing tying it all together, two barbecue favorites come together for the ultimate side dish.

  • Author: Nicole Stover
  • Prep Time: 10
  • Chilling Time: 60
  • Cook Time: 20
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American

Ingredients

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Mexican Street Corn Pasta Salad

  • 1 pound short cut pasta such as radiatori, farfalle, elbow macaroni, or fusilli
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 4 ears corn, about 2 cups
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • Tajin for topping, optional
  • Lime for garnish, optional

Creamy Lime Dressing

  • 1 cup mayonnaise, Duke’s preferred
  • 1/2 cup sour cream or Mexican crema
  • 3 tablespoons freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 1 teaspoon Mexican hot sauce, or more to taste, such as Valentina
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • Freshly cracked pepper to taste

Instructions

  1. Cook pasta according to package directions for al dente. Drain and rinse under cold water.
  2. Prepare your grill for direct grilling. Place the corn and jalapeno on the hot grate. Rotate every couple of minutes until charred on all sides. You are looking for color but want to keep the texture. Remove from the grill and allow to cool completely.
  3. Once cooled remove the kernels of corn from the cob. 
  4. Dice your jalapeno. You can remove the seeds for less heat if desired.
  5. Add the pasta, corn, onion, cilantro, cotija, and jalapeno to a large bowl.
  6. Add all of your ingredients for the dressing to a separate bowl. Stir to combine.
  7. Pour the dressing over the pasta salad. Gently fold over until all of the ingredients are combined and coated in the dressing.
  8. Cover and allow to refrigerate for at least an hour.
  9. Taste and adjust for seasoning. If you want it a little creamier add a little additional mayo or sour cream.
  10. Sprinkle Tajin over the top if desired. Garnish with extra crumbled cotija, whole cilantro, and lime. 

Notes

  1. You can substitute the cotija with queso fresco but will need to add a little additional salt.
  2. Frozen corn can be substituted for the fresh corn. You will need about 2 cups. Sauté it along with a diced jalapeno in a hot skillet to slightly soften. 

Find it online: https://beachgirlgrills.com/mexican-street-corn-pasta-salad/