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Mexican Street Corn Pasta Salad Recipe

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3.9 from 15 reviews

This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish combining tender penne pasta with blistered corn, creamy tangy dressing, and a kick of chili and cayenne. Inspired by classic Mexican street corn, it features creamy mayonnaise and crema, lime juice, and crumbled cotija cheese, making it a perfect side dish or light meal to enjoy chilled within 30 minutes.

Ingredients

Pasta

  • 1 lb. penne
  • Kosher salt (for pasta water)

Corn & Butter

  • 2 tbsp. unsalted butter
  • 2 c. frozen or fresh corn

Dressing

  • 1/2 c. mayonnaise
  • 1/3 c. Mexican crema or sour cream
  • Juice of 1 lime
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Finishing Touches

  • 1/2 c. crumbled cotija or feta cheese
  • 1/4 c. finely chopped fresh cilantro

Instructions

  1. Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to the package directions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta and set aside.
  2. Blister the Corn: While the pasta cooks, heat the unsalted butter in a large skillet over medium-high heat. Add the fresh or frozen corn and cook, stirring occasionally, until the corn is blistered and slightly charred, about 5 to 8 minutes. Remove from heat.
  3. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, and cayenne pepper until smooth. Season with kosher salt and freshly ground black pepper to taste.
  4. Combine Salad Ingredients: In a large bowl, combine the drained penne pasta, blistered corn, cotija or feta cheese, and chopped cilantro. Pour the prepared dressing over the mixture and toss thoroughly to coat everything evenly.
  5. Chill and Serve: Refrigerate the salad until ready to serve, allowing the flavors to meld together. Serve cold or at room temperature.

Notes

  • For a spicier salad, increase the cayenne pepper slightly but adjust to taste.
  • Mexican crema can be substituted with sour cream if unavailable.
  • Using fresh corn when in season adds extra sweetness and texture.
  • This salad can be made a few hours ahead and kept refrigerated.
  • To keep pasta from sticking before tossing with dressing, toss with a little olive oil after draining if needed.

Find it online: https://bitezly.com/mexican-street-corn-pasta-salad-recipe/