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Flavorful Mexican Street Corn Pasta Salad Easy Creamy Dressing Recipe

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A smoky, tangy, and creamy pasta salad inspired by Mexican street corn, perfect for quick dinners, potlucks, and family gatherings.

Ingredients

Scale
  • 12 oz (340 g) rotini or your favorite short pasta (fusilli or penne works great)
  • 3 cups fresh corn kernels (about 4 ears), or frozen/thawed if out of season
  • ½ cup (120 ml) good-quality mayonnaise
  • ¼ cup (60 ml) sour cream
  • Juice of 2 fresh limes (about 3 tbsp)
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup crumbled queso fresco (or cotija cheese as a substitute)
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil (can substitute with avocado oil)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. Preheat grill or grill pan over medium-high heat. Toss 3 cups fresh corn kernels with 1 tbsp olive oil. Spread evenly on the grill or pan. Cook, stirring occasionally, until kernels are charred and smoky, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together ½ cup mayo, ¼ cup sour cream, juice of 2 limes (about 3 tbsp), 2 minced garlic cloves, 1 tsp chili powder, ½ tsp smoked paprika, and salt & pepper to taste until creamy and well combined.
  4. In a large mixing bowl, combine the cooled pasta, grilled corn, and ¼ cup chopped fresh cilantro. Pour the dressing over and toss gently until everything is coated evenly.
  5. Sprinkle ½ cup crumbled queso fresco over the salad and fold it in carefully. Taste and adjust salt, pepper, or lime juice if needed.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. The salad tastes fantastic chilled but also works well at room temperature.

Notes

For dairy-free, swap mayo with vegan mayo and sour cream with coconut yogurt. Use gluten-free pasta for gluten intolerance. Grilling the corn adds smoky flavor but roasting or pan-toasting works as alternatives. Rinse pasta after cooking to prevent sticking and help dressing cling better. Dressing can be made ahead and stored in fridge. Store salad in airtight container up to 3 days; keep cheese separate if storing longer.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy dressing, grilled corn, elote, summer salad, potluck recipe, easy pasta salad

Find it online: https://hungermind.com/flavorful-mexican-street-corn-pasta-salad-easy-creamy-dressing-recipe/