Make this Mexican street corn pasta salad for your next cookout. It offers bold, savory flavor that levels up any barbecue menu.
Author:elena.valdez
Prep Time:15 min
Cook Time:10 min
Total Time:70 min
Yield:6 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or penne pasta
2 cups frozen or fresh corn kernels
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese, plus more for topping
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
If using frozen corn, thaw it. You can quickly char the corn kernels in a dry skillet over medium-high heat for 3-5 minutes until lightly browned for deeper flavor, or use them as is.
In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, lime juice, olive oil, chili powder, cumin, and cayenne pepper until smooth. This is your creamy dressing.
Add the cooked, cooled pasta, charred corn, red onion, and cilantro to the dressing.
Toss everything gently until the pasta and corn are evenly coated.
Season generously with salt and black pepper. Taste and adjust seasonings as needed.
Cover the bowl and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Before serving this best bbq side dish, sprinkle with extra cotija cheese.
Notes
For a spicier kick, add one finely minced jalapeño to the dressing mixture.
If you do not have cotija cheese, use feta as a substitute, though the flavor profile will change slightly.
This recipe scales well for an esquites recipe for a crowd; double the ingredients for a large gathering.