Street Corn Pasta Salad Recipe

Street Corn Pasta Salad with charred corn, Cotija cheese, and spicy mayo dressing. Mexican-inspired, ready in 30 minutes!

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Course: Salad

Cuisine: Mexican

Prep Time: 20

Cook Time: 10

Servings:

Author: Jennifer Stewart

Bring a large pot of salted water to a boil.
Add your pasta and cook to al dente. Cook 1-2 minutes under recommended time to avoid overcooking.
Drain the pasta, rinse with cold water, and set aside to cool completely.
In a large non-stick skillet roast the corn on medium-high heat until the corn starts to get dark brown spots and char.
In a large mixing bowl combine the mayonnaise, sour cream, the juice of the lime, chili powder, cayenne pepper and garlic salt. Add pepper to taste.
To the dressing mix add the cooled corn, cooled pasta, Cotija cheese, and cilantro.
Toss together until everything is well combined.
Refrigerate for 1-2 hours until chilled.

Don't overcook the pasta. Undercook by 1-2 minutes to keep it firm. It gets mushy when you add dressing.
Rinse cooked pasta with cold water to cool quickly and stop cooking.
Char the corn in a hot skillet until it gets dark brown spots. That's the street corn flavor!
Use fresh corn for more crunch if you have it.
Mix the dressing in a separate bowl first. Make sure it's fully combined before adding to pasta.
Chill for at least 1-2 hours before serving. 24 hours is even better for creamiest dressing!
This tastes better the next day after flavors combine overnight.
Add jalapeños or green chiles if you want extra heat.
Fresh lime juice adds the best refreshing zest, but bottled works too.