Mexican Street Corn Pasta Salad Recipe
This vibrant Mexican Street Corn Pasta Salad combines the smoky, blistered flavors of street-style corn with creamy, tangy dressing and perfectly cooked penne pasta. It’s a delightful fusion dish, perfect as a refreshing side or a light main for warm weather meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Pasta
- 1 lb. penne
- Kosher salt, for pasta water
Corn and Butter
- 2 tbsp. unsalted butter
- 2 cups frozen or fresh corn
Dressing
- 1/2 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 1 lime, juiced
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Finish and Garnish
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup finely chopped fresh cilantro
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente, stirring occasionally. Drain the pasta and set aside.
- Prepare Corn: While the pasta cooks, heat a large skillet over medium-high heat and melt the unsalted butter. Add the corn and cook, stirring occasionally, until the kernels are blistered and slightly charred, about 5 to 8 minutes. Remove from heat.
- Make Dressing: In a medium bowl, whisk together mayonnaise, Mexican crema or sour cream, lime juice, chili powder, and cayenne pepper. Season with kosher salt and freshly ground black pepper to taste.
- Combine Salad: In a large bowl, toss the cooked pasta with the blistered corn, crumbled cotija or feta cheese, and chopped cilantro. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve: Refrigerate the pasta salad until ready to serve, allowing the flavors to meld and the salad to chill thoroughly.
Notes
- Use fresh corn for the best flavor when in season, but frozen corn works well too.
- Mexican crema can be substituted with sour cream if unavailable.
- Adjust the cayenne and chili powder to control the spiciness level.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Cotija cheese adds authentic flavor, but feta is a good substitute if cotija is hard to find.
Keywords: Mexican street corn pasta salad, Mexican pasta salad, corn pasta salad, creamy pasta salad, cotija cheese salad, summer pasta salad
