Description
A vibrant and creamy Mexican Street Corn Pasta Salad featuring grilled charred corn, zesty lime dressing, and a delicious mix of Cotija cheese, mayo, and spices, tossed perfectly with al dente penne pasta. This refreshing salad is perfect as a summer side dish or a flavorful meal on its own.
Ingredients
Scale
Pasta
- 3 cups uncooked penne pasta
Corn
- 4 cobs of corn (husks & silk removed)
- Olive oil (for coating corn)
Salad Mix
- 1 cup Cotija cheese (or finely grated Parmesan or feta)
- 1/2 medium red onion (chopped)
- 2 tablespoons cilantro (chopped)
- Salt & pepper (to taste)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream, Greek yogurt, or Mexican crema
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground chipotle chili pepper (or to taste)
- Juice and zest of 1/2 lime
- Salt & pepper (to taste)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking, then drain well and set aside to cool.
- Preheat Grill: Oil the grates of your BBQ or grill and preheat it to high heat to prepare for the corn.
- Grill Corn: Coat each corn cob evenly with olive oil. Grill the corn for 10-12 minutes, turning every few minutes until charred and blackened marks appear. Remove from grill and allow to cool until safe to handle.
- Prepare Salad Base: While the corn cools, combine Cotija cheese, chopped red onion, chopped cilantro, salt, and pepper in a large mixing bowl. Mix dressing ingredients (mayo, sour cream or alternative, garlic powder, chipotle chili powder, lime juice and zest, salt, and pepper) in a small bowl until smooth.
- Cut Kernels: Once the corn is cool enough, carefully cut the kernels off each cob using a sharp knife and add them to the salad bowl with the other ingredients.
- Toss Salad: Pour the dressing over the salad mixture and toss everything together until well combined. Taste and adjust salt and pepper as needed. Serve immediately or chill covered in the refrigerator before serving for enhanced flavors.
Notes
- For a vegetarian option, substitute Cotija cheese with a vegetarian-friendly cheese or use feta.
- You can swap Greek yogurt for sour cream or Mexican crema in the dressing for a lighter or tangier flavor.
- Adjust chipotle chili powder amount to control the heat level to your liking.
- The salad can be served immediately or chilled for up to 2 days; keep tightly covered to prevent the dressing from drying out.
- If you don’t have a grill, char the corn under a broiler or roast it in a hot oven for similar flavor.
