Mexican Street Corn Pasta Salad
A creamy, zesty pasta salad that captures the essence of summer with smoky charred corn, bright vegetables, and a cilantro-lime crema.
Ingredients
Pasta and Base Ingredients
- 12 ounces short pasta (penne, rotini, or shells) Holds the dressing beautifully.
- 4 cups corn kernels (fresh or thawed frozen) Charred on the grill or skillet for smoky sweetness.
- 1 cup cherry tomatoes, halved Bright acidity.
- 1/2 cup red bell pepper, diced Crunchy color.
- 1/2 cup red onion, minced A little sharpness.
- 1/2 cup cilantro, chopped Herbaceous lift.
- 1/2 cup cotija or feta, crumbled Salty, crumbly finish.
Dressing Ingredients
- 1/3 cup Greek yogurt (or mayonnaise) Creamy base; yogurt for a healthier option.
- 1/4 cup mayonnaise (optional for extra indulgence) Makes it richer.
- 2 tablespoons lime juice Wakes up the whole bowl.
- 1 teaspoon chili powder Smoky warmth.
- 1/2 teaspoon cumin Earthy depth.
- Salt and black pepper, to taste
- Optional: jalapeno, minced for heat
Instructions
Preparation
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water to stop cooking. Toss with a drizzle of oil to prevent sticking.
- Char the corn by heating a skillet or grill to high, adding corn kernels, and letting them caramelize until golden brown in spots (about 5–7 minutes). Remove and cool slightly.
Dressing
- Whisk Greek yogurt, mayonnaise (if using), lime juice, chili powder, cumin, salt, and pepper until smooth. Taste and adjust.
Combine
- Combine pasta, charred corn, tomatoes, bell pepper, onion, and cilantro in a large bowl. Pour the dressing over and toss until everything is evenly coated.
- Crumble cotija over the top and gently fold a few extra cilantro leaves for freshness. Chill for 15–30 minutes or serve immediately.
Notes
This dish can be made ahead of time for deeper flavor. Add diced avocado and olive oil before serving for creaminess.