Mexican Street Corn Pasta Salad with Cotija
Blistered corn and pasta in a creamy lime and chili dressing topped with cotija cheese.
Equipment
- Large skillet
- Large pot
- Colander
- Small mixing bowl
- Large mixing bowl
Ingredients
Main Ingredients
- 1 tbsp unsalted butter
- ¼ cup minced onion
- 1 cloves garlic minced or pressed
- 2 cup canned corn kernels drained and rinsed
- 8 oz dried short pasta such as fusilli, rotini, or penne
- 2 tbsp olive oil
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 ½ tbsp fresh lime juice from about 1 lime
- ½ tsp chili powder plus more to taste
- ⅛ tsp cayenne pepper
- ¼ tsp ground black pepper
- 1 cup crumbled cotija cheese queso fresco or feta also work
Instructions
Cooking
- Saute the aromatics. Melt the butter in a large skillet over medium heat, then cook the onion and garlic until soft and fragrant.
- Blister the corn. Add the corn and pepper and cook for 6 to 7 minutes until blistered, then transfer to a bowl to cool.
- Cook the pasta. Boil the pasta in salted water until al dente, drain, and toss with olive oil. Cool to room temperature.
- Stir the dressing. Mix the mayonnaise, sour cream, lime juice, chili powder, and cayenne until smooth.
- Combine. Toss the corn, pasta, and dressing together in a large bowl.
- Top. Sprinkle with cotija and serve, or refrigerate until ready.
Notes
Substitutions: Use queso fresco or feta for cotija and add a squeeze of lime for extra tang.
Tips: Cool the corn and pasta before dressing so the sauce stays creamy.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.