Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad recipe is creamy, smoky, tangy, and loaded with grilled corn, cotija cheese, lime, and chipotle flavor for the perfect summer side dish.
Servings 4 to 6
Ingredients
- 5 ears of fresh corn
- 2-3 tablespoons olive oil
- 16 oz Orecchiette pasta, cooked according to package instructions and your preference You can also use other small pasta such as ditalini, elbow (macaroni), etc - 450 grams
- 1/4 cup red onion finely diced
- 1 jalapeño, about 1/4 cup, finely diced (seeds and ribs removed)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice 60 ml
- 1 cup mayonnaise 240 ml
- 1/2 cup sour cream 120 ml
- 1 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1-2 chipotles in adobo sauce adjust depending on desired spice level
- 1/2 cup cotija cheese
For topping and serving:
- Tajin
- Extra cilantro
- Extra cotija cheese
Instructions
- Preheat the grill to medium-high heat (350°F–400°F). Brush the corn lightly with olive oil while the grill preheats.
- Place the corn directly on the grill. Cook for 10–20 minutes, rotating occasionally, until the kernels are tender and lightly charred.
- Remove the corn from the grill and allow it to cool slightly. Cut the kernels off the cob and set aside.
- In a medium bowl, whisk together the lime juice, mayonnaise, sour cream, ancho chili powder, cumin, sea salt, black pepper, and chopped chipotles until smooth and creamy.
- In a large mixing bowl, combine the grilled corn, cooked pasta, red onion, jalapeño, cilantro, and 1/3 cup of the cotija cheese.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
- Top with the remaining cotija cheese and any optional toppings such as Tajín, extra cilantro, or additional cotija cheese before serving.
