Print

Flavorful Mexican Street Corn Pasta Salad Recipe Easy and Delicious Cotija Cheese Twist

mexican street corn pasta salad - featured image
Print Recipe

A quick and easy Mexican street corn pasta salad featuring smoky charred corn, creamy tangy dressing, and salty Cotija cheese. Perfect for gatherings, potlucks, or a flavorful weeknight meal.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • ½ cup crumbled Cotija cheese
  • ½ cup mayonnaise (full-fat recommended, or Greek yogurt for tangier twist)
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ¼ cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • Salt and pepper to taste (start with ½ teaspoon salt)
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Drain and rinse under cool water to stop cooking. Set aside to drain completely.
  2. If using fresh corn, slice kernels off about 4 ears. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are charred in spots, about 5 to 7 minutes. Alternatively, grill corn on the cob outdoors and cut kernels off.
  3. In a mixing bowl, whisk together ½ cup mayonnaise, juice of 2 limes (about 3 tablespoons), 2 minced garlic cloves, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and salt and pepper to taste until creamy and tangy.
  4. Add cooked pasta, charred corn kernels, ½ cup crumbled Cotija cheese, ¼ cup chopped cilantro, and 2 sliced green onions to the bowl with dressing. Gently toss until well coated.
  5. Taste and adjust seasoning with more salt, lime juice, or chili powder if desired. Let salad sit for at least 10 minutes before serving to meld flavors. Refrigerate for 30 minutes or more if possible.

Notes

Rinsing pasta under cold water stops cooking and prevents mushiness. Char the corn carefully to avoid bitterness or under-flavor. Use fresh lime juice and good-quality mayonnaise for best taste. Salad is best served chilled or at room temperature. Leftovers taste better the next day. For gluten-free, substitute pasta with gluten-free options or grains. Vegan options available by swapping mayonnaise and cheese.

Nutrition

Keywords: Mexican street corn, pasta salad, Cotija cheese, summer salad, easy pasta salad, smoky corn, lime dressing, backyard barbecue, potluck dish

Find it online: https://milacook.com/flavorful-mexican-street-corn-pasta-salad-recipe-easy-and-delicious-cotija-cheese-twist/