Mexican Street Corn Pasta Salad Recipe
This flavorful Mexican Street Corn Pasta Salad combines tender penne pasta with blistered corn, creamy mayonnaise and Mexican crema dressing, zesty lime juice, and a kick of chili and cayenne powders. Finished with salty cotija cheese and fresh cilantro, this vibrant dish is perfect as a refreshing side or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 lb. penne
- Kosher salt (for pasta water)
Corn Mixture
- 2 tbsp. unsalted butter
- 2 cups frozen or fresh corn
Dressing
- 1/2 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 1 lime, juiced
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
To Finish
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup finely chopped fresh cilantro
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and stir occasionally, cooking until al dente according to the package directions. Drain the pasta and set aside.
- Blister the Corn: While the pasta cooks, heat a large skillet over medium-high heat and melt the unsalted butter. Add the corn and cook, stirring occasionally, until the kernels become blistered and slightly browned, about 5 to 8 minutes.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and cayenne pepper until smooth. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Toss the Salad: In a large bowl, combine the cooked pasta, blistered corn, crumbled cotija or feta cheese, and chopped cilantro. Pour the dressing over the mixture and toss gently to coat everything evenly.
- Chill and Serve: Refrigerate the pasta salad until ready to serve, allowing the flavors to meld beautifully for a refreshing, zesty dish.
Notes
- Use fresh corn when in season for best flavor, but frozen corn works well too.
- Mexican crema can be substituted with sour cream if unavailable.
- Adjust the chili powder and cayenne to your preferred spice level.
- This salad is best served chilled but can be enjoyed at room temperature.
- For a vegan version, substitute mayonnaise and crema with vegan alternatives and skip the cheese or use vegan cheese.
Keywords: Mexican street corn pasta salad, pasta salad, corn salad, Mexican cuisine, vegetarian pasta salad, cotija cheese pasta
