Description
This Mexican Street Corn Pasta Salad is the ultimate summer side dish! Charred corn, creamy lime dressing, and Cotija cheese come together in this flavorful and easy pasta salad perfect for picnics and BBQs.
Ingredients
- 16 ounces farfalle pasta
- 4 ears of corn (about 3 cups corn kernels)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ⅔ cup mayonnaise
- ⅔ cup Mexican crema or sour cream
- ¼ cup lime juice (from 2-3 limes)
- 2 garlic cloves, finely minced
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ⅓ cup diced red onion
- 1-2 jalapeños, seeded and diced
- 4 green onions, green parts only, thinly sliced
- ½ cup finely chopped fresh cilantro
- ½ cup Cotija cheese or queso fresco
Instructions
1. Cook the pasta according to the package directions. Drain and let cool to room temperature in a large bowl, stirring occasionally to prevent clumping.
2. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Once the butter has melted, add the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until evenly charred and fully cooked. Remove from the skillet and let cool slightly.
3. Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Add the corn kernels to the bowl with the pasta and stir to combine.
4. In a medium bowl, whisk together the mayonnaise, crema, lime juice, garlic, paprika, cayenne pepper, salt, and black pepper.
5. Once the pasta has cooled, pour half of the mayonnaise mixture over the pasta and corn. Add the red onion and jalapeños and toss until well combined. Refrigerate until ready to serve.
6. To serve, add the remaining sauce, green onions, cilantro, and cotija cheese. Toss until well combined. Serve with additional green onions and cilantro, if desired.
Notes
Fresh corn gives the best flavor when charred, but frozen or canned corn can be used if drained and dried well.
Mexican crema is tangier and thinner than sour cream, but sour cream is a fine substitute.
Split the dressing for best flavor—half while the pasta is warm, half before serving.
Farfalle pasta holds the dressing well, but rotini or shells can also be used.