Street Corn Pasta Salad Twist
A delightful twist on the classic Mexican street corn, this pasta salad combines creamy textures with bold flavors to create a refreshing dish perfect for summer gatherings.
Equipment
- 1 Large pot for boiling pasta
- 1 grill or grill pan for charring corn
- 1 Mixing Bowl large
- 1 Knife for cutting corn
- 1 Wooden spoon for mixing
Ingredients
Main Ingredients
- 3 cups cooked pasta rotini or fusilli
- 2 cups grilled corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
- 1 tsp chili powder
Optional Add-Ins
- 1 jalapeño diced
- 1 cup cherry tomatoes halved
- 1 avocado diced
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse with cold water to stop cooking.
- Grill the corn on a grill or grill pan until slightly charred, about 8 minutes. Let cool, then cut the kernels off the cob.
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Stir until well blended.
- Add the cooked pasta and grilled corn to the dressing. Toss to coat the pasta and corn evenly.
- Fold in the cotija cheese and chopped cilantro. Mix gently to distribute evenly.
- If using optional add-ins, gently fold in the jalapeño, cherry tomatoes, and avocado.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra cotija cheese and cilantro, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the pasta is cooked al dente for the best texture. Ingredient Substitutions: Use Greek yogurt instead of sour cream for a lighter option. How to Serve: Pair with grilled meats for a complete meal. Storage & Freshness: Best served within 3 days. Make-Ahead Tips: Keep dressing separate until ready to serve if making ahead.