Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining al dente pasta with smoky grilled corn, fresh vegetables, creamy dressing, and tangy cotija cheese for a delicious and refreshing dish perfect for summer gatherings or as a hearty side.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces pasta (such as rotini or fusilli)
- 2 ears corn, husked and grilled until charred
- 1 medium red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 medium avocado, diced
Cheese
- 1 cup cotija cheese, crumbled (Substitute feta if cotija is unavailable)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
- Grill the Corn: While the pasta is cooking, grill the corn on medium-high heat for about 7-10 minutes, turning occasionally until charred. Remove from heat and let it cool.
- Prepare the Corn Kernels: Once cooled, cut the kernels off the cobs and add them to the mixing bowl with the cooled pasta.
- Add Vegetables and Cheese: Add the diced red bell pepper, chopped red onion, cherry tomatoes, cilantro, avocado, and cotija cheese to the bowl with the pasta and corn.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Combine Salad and Dressing: Pour the dressing over the pasta and mix gently until all ingredients are well combined.
- Chill: Taste and adjust seasoning if necessary, then refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled and enjoy your Mexican Street Corn Pasta Salad!
Notes
- For a dairy-free option, substitute the mayonnaise and sour cream with vegan alternatives and omit the cotija cheese or use a vegan cheese.
- If cotija cheese is unavailable, feta cheese is a great substitute.
- Grilling the corn adds a smoky flavor, but you can also roast it in the oven or cook it on a stovetop grill pan.
- Adjust the chili powder according to your spice preference.
- Prepare the salad a few hours in advance to allow the flavors to meld for best taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: Mexican street corn pasta salad, grilled corn salad, pasta salad, summer salad, vegetarian pasta salad, cotija cheese salad
