Description
Creamy and zesty Mexican Street Corn Pasta Salad with roasted corn, Cotija cheese, lime dressing, and a hint of chili spice. Perfect for summer gatherings or as a make-ahead meal.
Ingredients
Kosher salt – 2 tsp, plus more for pasta water
Ditalini pasta – 1 lb
Vegetable oil – 1 Tbsp
Corn kernels (from 6 ears) – 4 to 5 cups
Poblano pepper (diced) – 1
Green onions (thinly sliced, whites and greens separated) – 6
Black pepper – 1 tsp
Garlic cloves (finely chopped) – 2
Mayonnaise – 1 cup
Crema or sour cream – 1 cup
Lime zest and juice – from 3 limes
Cotija cheese (crumbled) – 1 cup
Cilantro (chopped) – 1 cup, plus more for garnish
Chili powder – 2 tsp
Hot sauce (optional) – to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta 1 minute longer than package directions. Drain and rinse with cold water.
2. In a large skillet, heat vegetable oil over medium-high heat. Add corn, poblano, green onion whites, 1 tsp salt, and ½ tsp pepper. Cook 5–7 minutes until corn begins to char. Stir in garlic and cook for another minute.
3. In a bowl, combine mayonnaise, crema, lime zest, lime juice, remaining salt, and pepper. Mix well.
4. Fold in roasted corn mixture, Cotija cheese, cilantro, chili powder, and green onion greens.
5. Add cooked pasta and toss gently until coated evenly.
6. Chill for at least 1 hour before serving.
7. Garnish with extra Cotija, cilantro, and a squeeze of lime. Serve with hot sauce if desired.
Notes
Use fresh corn for the best flavor and char.
Adjust chili powder and lime juice to taste.
Substitute Greek yogurt for crema for a lighter version.
Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg