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Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad combining charred corn, creamy dressing, and fresh ingredients, inspired by the traditional Mexican street corn.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Californian, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 1 lb Fusilli or Rotini pasta (dried) Use a shape that captures the dressing well.
  • 4 cups Corn kernels (fresh off the cob or frozen, thawed) Charring the corn is essential for flavor.
Creamy Dressing
  • 1 cup Mayonnaise (high quality)
  • 1/2 cup Mexican Crema or Greek Yogurt Choose a high-quality product for best results.
  • 2 Limes juiced and zested Adds acidity and freshness.
  • 1 tbsp Chili powder (Ancho preferred)
  • 1 tsp Smoked paprika
  • 2 cloves Garlic, minced Aromatic flavor.
Additional Ingredients
  • 1 cup Cotija cheese, crumbled Authentic flavor profile.
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Fresh cilantro, chopped For garnish and flavor.
  • 2 Jalapeños, seeded and minced Provides heat and freshness.

Method
 

Preparation
  1. Boil the pasta in heavily salted water until al dente. Drain and immediately rinse under cold water to stop the cooking process and remove excess starch. Set aside.
  2. Heat a cast-iron skillet over high heat with a drizzle of oil. Add the corn kernels and cook undisturbed for 2-3 minutes until they develop a deep, dark char. Toss and char for another 2 minutes. Remove from heat.
Mixing
  1. In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, lime zest, chili powder, smoked paprika, minced garlic, salt, and pepper until fully emulsified.
  2. Add the cooled pasta, charred corn, red onion, jalapeños, cilantro, and half of the Cotija cheese to the bowl with the dressing.
  3. Toss everything gently until the pasta is evenly coated. Taste and adjust salinity with more salt or lime juice if needed.
Chilling
  1. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with the remaining Cotija cheese and a dusting of chili powder before plating.

Notes

For best results, serve chilled. This dish pairs well with grilled carne asada or cedar-plank salmon. Maintain temperature for safety, especially with the dairy-based dressing.