Description
Creamy Mexican street corn pasta salad delivers a fiesta of flavors straight from the heart of Mexico. Zesty lime, smoky chili, and fresh cilantro dance together, creating a crowd-pleasing dish you’ll crave at every summer gathering.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) elbow macaroni
- 2 cups (473 ml) fresh corn kernels or 1 can of corn, drained
- 1 red bell pepper, diced
- 1/2 cup (118 ml) diced red onion
- 1/2 cup (118 ml) crumbled cotija cheese
Herbs and Seasonings:
- 1/4 cup (59 ml) chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Dressing Ingredients:
- 1/4 cup (59 ml) mayonnaise
- 2 tablespoons (30 ml) sour cream
- 1 tablespoon (15 ml) lime juice
Instructions
- Boil macaroni in salted water until al dente, following package timing. Drain and spread on a baking sheet to expedite cooling.
- Heat a skillet on medium-high and roast corn kernels, stirring occasionally until edges caramelize and develop a smoky golden-brown color, approximately 6 minutes.
- Transfer corn to cool completely, preventing moisture buildup in the pasta salad.
- Dice red bell pepper and thinly slice red onion into delicate, uniform pieces.
- Whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, kosher salt, and cracked black pepper until smooth and well-integrated.
- Combine cooled macaroni, roasted corn, bell pepper, and onion in a spacious mixing bowl.
- Drizzle prepared dressing over the pasta mixture, gently folding to ensure even coating without crushing delicate ingredients.
- Sprinkle crumbled cotija cheese and roughly chopped cilantro across the salad, incorporating with light, careful movements.
- Cover and refrigerate for minimum 60 minutes to allow flavors to harmonize and intensify.
Notes
- Maximize corn flavor by using fresh, sweet corn kernels directly cut from the cob for an authentic street-style taste.
- Toast spices like chili powder and smoked paprika in a dry skillet for 30 seconds before adding to the dressing to intensify their depth and aroma.
- Adapt for dietary needs by substituting mayonnaise with Greek yogurt for a lighter version, or use vegan mayo for a plant-based alternative.
- Allow pasta salad to sit at room temperature for 10-15 minutes before serving to let flavors fully develop and soften the pasta’s texture.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg