Mexican Street Corn Pasta Salad
A delicious pasta salad that combines the creamy, zesty flavors of Mexican street corn with hearty pasta, perfect for any occasion.
Ingredients
For the salad
- 1 tbsp unsalted butter (⅛ stick)
- ¼ cup onion (minced)
- 1 clove garlic (minced or pressed)
- 2 cups canned corn (about ⅗ of a can)
- 8 oz dried pasta (½ box; any short noodle like fusilli, rotini, or penne; gluten-free if needed)
- 2 tbsp olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tbsp freshly squeezed lime juice (from about 1 lime)
- ½ tsp chili powder (or more to taste)
- ⅛ tsp cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup cotija cheese (queso fresco or feta also work)
Instructions
Preparation
- Add the butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add the onion and garlic. Sauté until soft and fragrant.
- Next, add the corn, season it with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat and transfer the corn to a clean bowl or plate. Allow it to cool to room temperature.
- Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Drain the pasta and toss it with olive oil to keep it from drying out. Set aside to cool to room temperature.
- In a medium bowl, mix the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth. Taste and adjust the seasonings if needed.
Assembly
- In a large salad bowl or baking dish, combine the corn, pasta, and mayo dressing. Toss everything until evenly coated and top with cheese. Serve immediately while it’s still warm.
Notes
You can serve this salad warm or chilled. It pairs beautifully with grilled meats, tacos, or as a stand-alone dish. Garnish with extra lime wedges or fresh cilantro for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.