Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky flavors of charred corn with a creamy, zesty dressing for a refreshing and satisfying side dish or light meal. Featuring a colorful mix of corn, cherry tomatoes, red onion, and cilantro, tossed with tender pasta and a tangy chili-lime mayo dressing, it’s perfect for summer cookouts, potlucks, or any casual gathering.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta
- 1 cup corn (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
- Char the corn: Heat a skillet over medium-high heat. Add the corn and sauté for about 5 minutes, stirring occasionally until the corn kernels are slightly charred and smoky, then remove from heat.
- Combine salad ingredients: In a large mixing bowl, add the cooked pasta, charred corn, halved cherry tomatoes, diced red onion, and chopped cilantro. Toss gently to combine.
- Prepare the dressing: In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Toss the pasta salad: Pour the dressing over the pasta mixture and toss thoroughly to evenly coat all ingredients with the flavorful dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together and serve chilled.
Notes
- For best results, use fresh corn when in season for optimal sweetness and texture.
- You can add a sprinkle of crumbled cotija cheese or feta for extra flavor if desired.
- Adjust the chili powder to taste depending on your preference for heat.
- This salad can be made a few hours ahead of time and stored in the refrigerator.
- If using frozen corn, thaw before charring in the skillet.
