Description
This vibrant Mexican Street Corn Pasta Salad is a perfect blend of smoky, spicy, and creamy flavors. Featuring fire roasted corn, fresh cilantro, and crumbly cotija cheese tossed with a zesty chipotle-lime dressing, it’s an ideal dish for potlucks or summer gatherings. Quick to prepare with ditalini pasta and a flavorful dressing, this salad delivers a fresh twist on classic street corn in a pasta format.
Ingredients
Pasta and Vegetables
- 16 ounces ditalini pasta or mini bow tie pasta
- 2 Tablespoons olive oil
- 12 ounces fire roasted corn
- 3 cloves garlic, minced (about 2 teaspoons)
- ½ bunch cilantro, finely chopped
- Salt and pepper, to taste
Cheese
- ⅓ cup cotija cheese, crumbled
Chipotle Lime Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 3 limes, juiced (about ¼ cup)
- 1-2 chipotle peppers packed in adobo sauce
- ½ teaspoon salt
- Zest of 1 lime
Optional Garnishes
- Extra cotija cheese
- Extra chopped cilantro
- Jalapeno slices
- Sliced green onions
- Chopped avocado
Instructions
- Cook pasta: In a large pot, bring salted water to a boil and cook 16 ounces of ditalini pasta according to package instructions until al dente.
- Drain and cool pasta: Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta down for the salad.
- Cook corn: Heat a large skillet over medium heat, add 2 tablespoons olive oil and 1 teaspoon salt. Add the 12 ounces of fire roasted corn and sauté for 2 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Make dressing: In a blender, combine ½ cup mayonnaise, ⅓ cup sour cream, 1-2 chipotle peppers in adobo sauce, juice from 3-4 tablespoons of lime (from the 3 limes), the zest of 1 lime, and ½ teaspoon salt. Blend until smooth and well combined.
- Assemble salad: In a large bowl, combine the cooled pasta (reserve about 1 cup for adjusting consistency), sautéed corn mixture, dressing, ½ bunch chopped cilantro, and ⅓ cup crumbled cotija cheese. Gently toss everything together and add reserved pasta if the salad needs loosening.
- Serve: Garnish with extra cotija, cilantro, jalapeno slices, green onions, or chopped avocado as desired. Serve chilled or at room temperature.
Notes
- Saucy: For a creamier salad, double the dressing recipe so you can add more to your desired consistency. For a less saucy dish, add more reserved pasta.
- Spice it up: Add more heat by including 2-3 chipotle peppers or minced jalapeno. A dash of cumin can also enhance the flavor profile.
- Make ahead: You can prepare the pasta, corn, and cilantro ahead of time and refrigerate. Add the dressing just before serving to keep the salad fresh.
- Make it a meal: Boost protein by mixing in 1 cup black beans, grilled chicken, chopped brisket, or bacon. For crunch, sprinkle with Fritos corn chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
