Mexican Street Corn Pasta Salad

A fresh, creamy pasta salad with charred corn, lime, and cotija cheese.

introduction

This Mexican Street Corn Pasta Salad mixes sweet charred corn, pasta, and a tangy lime dressing for a bright side dish. If you want extra charred corn quickly, try an air fryer corn on the cob method to get a nice char fast.

why make this recipe

This salad is easy, fast, and full of flavor. It uses simple ingredients and works for picnics, potlucks, or weeknight dinners. It is fresh, creamy, and can feed a crowd.

how to make Mexican Street Corn Pasta Salad

1. Cook the pasta until just al dente and drain.
2. Char the corn by pan-searing, broiling, grilling, or using an air fryer. Cool and remove kernels.
3. Mix the corn, pasta, onions, peppers, cilantro, jalapeno, and cheese in a big bowl.
4. Whisk the yogurt, lime juice, spices, and salt for the dressing.
5. Pour dressing over the salad and stir to coat. Serve with extra cheese and cilantro.

Ingredients :

• 4 cups corn (fresh, frozen or canned drained)
• 1 1/2 cup dried pasta (of choice)
• 1/4 cup cilantro (or parsley, chopped )
• 4 green onions (finely chopped)
• 1/2 cup cotija cheese (or feta, crumbled)
• 1/2 small red onion (finely diced)
• 1/2 red bell pepper (finely diced)
• 1 small jalapeno (seeds removed, finely diced, optional)
• 6 tbsp Greek yogurt (or 3 tbsp mayonnaise and 3 tbsp sour cream)
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• Chili Powder (optional)
• Cilantro (or parsley)
• Cotija cheese (or feta cheese crumbled)

Directions :

1. Optional: In a cast iron pan or regular frying pan on medium heat sauté the frozen or canned corn until lightly charred, approximately 5 minutes. A cast iron pan will provide the best char, or spread the corn out on a baking tray and broil in the oven for 2-3 minutes or until lightly charred. Set aside to cool. Or, brush the corn cobs with oil and grill for 2-3 minutes per side, or until lightly charred. Allow to cool and then slice the kernels off the cobs.
2. Bring a large pot of salted water to a boil. Cook pasta of choice according to package instructions until cooked al dente. Drain and set aside.
3. In a large bowl, add in the cooled corn, cooked pasta, green onions, cilantro, red onion, red pepper, jalapeno and cheese.
4. In a small bowl, mix together the dressing ingredients.
5. Pour the dressing over the salad and stir until evenly combined.
6. Serve with additional chili powder sprinkled on top, chopped cilantro, and cotija or feta cheese. Enjoy!

how to serve Mexican Street Corn Pasta Salad

Serve it warm, room temperature, or chilled. Top with extra cotija or feta and a squeeze of lime. It pairs well with grilled meats, tacos, or as a picnic side.

how to store Mexican Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge for up to 3 days. Stir before serving. If you plan to keep it longer, store the dressing separately and add it when ready to eat.

tips to make Mexican Street Corn Pasta Salad

• Use a cast iron pan or broiler for the best char on corn.
• Cook pasta al dente so it holds up in the salad.
• Cool the corn and pasta before mixing to keep the dressing fresh.
• Taste and add more lime, salt, or chili powder as needed.
• Swap Greek yogurt for mayo/sour cream mix if you want richer flavor.

variation (if any)

• Add black beans for protein.
• Mix in diced avocado just before serving.
• Use shrimp or grilled chicken for a main-dish version.
• Substitute feta if you do not have cotija.

FAQs

Q: Can I use frozen or canned corn?
A: Yes. Thaw and drain frozen or canned corn, then char it in a pan or broil for the best flavor.

Q: Is there a dairy-free option?
A: Yes. Use vegan yogurt or a mix of vegan mayo and lime for the dressing and skip the cheese or use a vegan cheese.

Q: How long does this salad last?
A: It keeps well in the fridge for up to 3 days. Keep extra dressing separate for best texture.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A fresh and creamy pasta salad with charred corn, lime, and cotija cheese, perfect for picnics and potlucks.

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Ingredients

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• 4 cups corn (fresh, frozen, or canned, drained)
• 1 1/2 cups dried pasta (of choice)
• 1/4 cup cilantro (or parsley, chopped)
• 4 green onions (finely chopped)
• 1/2 cup cotija cheese (or feta, crumbled)
• 1/2 small red onion (finely diced)
• 1/2 red bell pepper (finely diced)
• 1 small jalapeno (seeds removed, finely diced, optional)
• 6 tbsp Greek yogurt (or 3 tbsp mayonnaise and 3 tbsp sour cream)
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• Chili Powder (optional for serving)
• Cilantro (or parsley for garnish)
• Cotija cheese (crumbled, for garnish)

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Instructions

1. Char the corn by sautéing in a pan or broiling until lightly charred, about 5 minutes. Set aside to cool.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooled corn, cooked pasta, green onions, cilantro, red onion, red pepper, jalapeno, and cheese.
4. Mix together the dressing ingredients in a small bowl.
5. Pour the dressing over the salad and stir until evenly combined.
6. Serve with additional chili powder, chopped cilantro, and cotija or feta cheese on top.

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Notes

For best results, use a cast iron pan or broiler for charring corn and ensure the pasta and corn are cooled before mixing. Enjoy warm, room temperature, or chilled.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg