Mexican Street Corn Pasta Salad

Kitchen Equipment Needed

• Large pot (for boiling pasta)
• Colander
• Large mixing bowl
• Small skillet (for toasting corn if needed)
• Measuring cups and spoons
• Spoon or spatula

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Directions

Step 1: Cook the Pasta

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.

Step 2: Prepare the Corn

1. If using frozen or canned corn, drain and pat it dry for best results.
2. Heat a small skillet over medium-high heat, add a drizzle of oil, and cook the corn until it’s slightly charred and golden. This will enhance the flavor and mimic the traditional grilled taste of Mexican street corn.

Step 3: Make the Dressing

1. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, and pepper until well combined.

Step 4: Combine Ingredients

1. Add the cooked and cooled pasta, charred corn, cotija cheese, and chopped cilantro to the bowl with the dressing. Mix everything until well combined, and season with additional salt, pepper, or lime juice as desired.
2. For extra flavor, toss in diced red onion or green onion if desired.

Step 5: Serve or Chill

1. This salad can be served immediately, but for the best flavor, cover it and refrigerate for 1-2 hours to let the flavors meld together.

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Serving Suggestions

Serve this Mexican Street Corn Pasta Salad as a refreshing side dish with grilled meats, tacos, or sandwiches. It’s also hearty enough to enjoy as a vegetarian main. If you’re looking for a drink pairing, a light and zesty margarita or a cold beer complements this salad beautifully!

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Tips & Tricks

• Fire-Roasted Corn Adds Flavor: If you don’t have a grill, lightly toasting corn in a skillet adds that charred, roasted flavor.
• Make it Spicier: If you like more heat, add a pinch of cayenne pepper or use diced jalapeños.
• Substitute Greek Yogurt: For a lighter option, use Greek yogurt instead of sour cream for extra protein without sacrificing creaminess.
• Add Avocado: Diced avocado gives this salad a creamy, rich texture that pairs well with the other flavors.

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