Description
This Mexican Street Corn Pasta Salad is a flavorful twist on the classic, combining creamy chili-lime dressing, charred corn, pasta, and cotija cheese. It’s perfect for BBQs, potlucks, or a zesty weeknight dinner.
Ingredients
For the Salad:
- 4 cups fusilli pasta (or penne/rotini)
- 1 tablespoon olive oil
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 jalapeño, finely chopped (seeds removed)
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cotija cheese (or feta cheese)
- 1/2 teaspoon chili powder
- Lime wedges for serving
For the Dressing:
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
- 1/2 teaspoon Worcestershire sauce (or coconut aminos)
- 1/4 teaspoon chili powder
- Salt to taste
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water. - Sauté the Corn:
In a skillet, heat olive oil over medium-high heat. Add the corn and cook until lightly charred (about 4–5 minutes). Add jalapeño and cook for another minute. Set aside. - Prepare the Dressing:
In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, chili powder, and salt. Stir in half of the cotija cheese. - Assemble the Salad:
In a large bowl, mix the pasta, corn mixture, and dressing. Toss to coat evenly. - Top with remaining cheese, chopped cilantro, and a sprinkle of chili powder if desired.
- Serve:
Serve immediately or refrigerate until ready to eat. Garnish with lime wedges before serving.
Notes
To make it spicier, leave some jalapeño seeds or add hot sauce to the dressing. Feta can be used as a cotija substitute if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled, Sautéed
- Cuisine: Mexican-Inspired