Vibrant Mexican Street Corn Pasta Salad with Creamy Lime Dressing (Print version)
Charred corn, tender pasta, cotija, cilantro, and a creamy lime dressing make this Mexican street corn pasta salad bright, tangy, and easy to prep ahead.
# Ingredients:
For the pasta and corn
01 -
12 oz (340 g) ditalini, rotini, or small shells
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 tablespoon olive oil
04 -
4 cups (600 g) corn kernels, from about 5 ears or thawed frozen corn
05 -
1 small jalapeno, seeded and finely diced
06 -
3 green onions, thinly sliced
07 -
1/2 cup (8 g) chopped fresh cilantro, plus more for serving
08 -
3/4 cup (90 g) crumbled cotija cheese, divided
09 -
1 teaspoon chili-lime seasoning, plus more for serving
For the creamy lime dressing
10 -
1/2 cup (115 g) mayonnaise
11 -
1/2 cup (120 g) Mexican crema or sour cream
12 -
3 tablespoons fresh lime juice, plus more to taste
13 -
1 teaspoon finely grated lime zest
14 -
1 small garlic clove, finely grated
15 -
1 teaspoon chili powder
16 -
1/2 teaspoon smoked paprika
17 -
1/4 teaspoon ground cumin
18 -
3/4 teaspoon kosher salt, plus more to taste
19 -
1/4 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain and rinse briefly under cool water. Let it sit in the colander for 3-5 minutes so excess water drains away.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the corn in an even layer and cook for 8-10 minutes, stirring only occasionally, until the kernels are golden and charred in spots. Cool for 5 minutes.
03 -
In a large bowl, whisk the mayonnaise, crema, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth. Taste and add a little more lime juice if it needs brightness.
04 -
Add the cooled pasta, charred corn, jalapeno, green onions, cilantro, 1/2 cup of cotija, and chili-lime seasoning to the dressing. Fold gently until everything is evenly coated.
05 -
Cover and refrigerate for at least 30 minutes. Before serving, stir well and adjust with more lime juice or salt if needed. Top with the remaining cotija, extra cilantro, and a light sprinkle of chili-lime seasoning.
# Good to know:
01 -
Best served cool or at room temperature after a 30-minute chill.
02 -
If making ahead, reserve a few spoonfuls of dressing to refresh before serving.
03 -
Fresh, frozen, or canned corn can work, but dry the kernels well before charring.