Description
A smoky, zesty, and creamy pasta salad inspired by Mexican street corn, perfect for BBQs and gatherings.
Ingredients
Scale
- 1 pound elbow macaroni or small pasta, cooked al dente
- 2 cups fresh corn, grilled or charred (or frozen corn as an alternative)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled (or Parmesan as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Char the corn: Heat your grill or skillet over medium-high heat. Add the corn and cook, turning occasionally, until lightly charred on all sides (about 8-10 minutes). Let cool slightly, then cut the kernels off the cob.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Combine the salad: In a large bowl, add the cooked pasta, charred corn kernels, cotija cheese, chopped cilantro, and green onions. Pour the dressing over the top and toss gently until everything is evenly coated.
- Taste and adjust: Add more lime juice, salt, or chili powder to taste. Feel free to sprinkle a little extra cotija cheese or smoked paprika for garnish.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
[‘Char your corn for the smoky flavor that defines this dish.’, ‘Use fresh lime juice for the best tangy taste.’, ‘Chill the salad for at least 30 minutes to let the flavors meld.’, ‘Taste and adjust the seasoning as needed for the perfect balance.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
Keywords: Mexican street corn, pasta salad, BBQ side dish, creamy salad, summer recipe