Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky sweetness of sautéed corn with fresh vegetables and a creamy, tangy dressing. Perfectly seasoned with lime juice and chili powder, this refreshing salad delivers a fusion of flavors inspired by traditional Mexican street corn. It’s a quick and easy dish that can be served as a light meal or a flavorful side, ideal for warm weather gatherings or weeknight dinners.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta
- 1 cup corn (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
- Sauté the Corn: Heat a skillet over medium-high heat and add the corn. Cook while stirring occasionally until the corn is slightly charred and golden, about 5-7 minutes. This step enhances the corn’s sweetness and imparts a smoky flavor.
- Combine Ingredients: In a large bowl, mix together the cooked pasta, sautéed corn, cherry tomatoes, diced red onion, and chopped cilantro to combine all the fresh components evenly.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well blended. This creamy dressing adds a tangy, spicy kick to the salad.
- Toss the Salad: Pour the dressing over the pasta mixture and toss gently but thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully together and serves the salad refreshingly cold.
Notes
- Use fresh corn for best flavor, but frozen corn works well too. Thaw and drain if using frozen.
- For extra heat, add more chili powder or a pinch of cayenne pepper to the dressing.
- Can be made a few hours in advance for better flavor infusion.
- Feel free to swap the mayonnaise with Greek yogurt for a lighter dressing.
- This salad is best served cold and enjoyed within 24 hours for freshness.
