Mexican Street Corn Pasta Salad
User Reviews
5
Mexican Street Corn Pasta Salad
Description
Mexican Street Corn Pasta Salad features tender penne pasta tossed with grilled corn off the cob, red onions, cilantro, and cotija cheese. The corn is charred on the grill to impart a smoky depth, then combined with a dressing made from mayonnaise, sour cream, lime juice and zest, garlic powder, chipotle chili powder, salt, and pepper. The result is a creamy salad with balanced smoky, tangy, and fresh flavors, and a mix of soft pasta and crisp corn textures. This salad can be served immediately or chilled, and the dressing seasoning can be adjusted to taste, particularly the chipotle level for milder spice.
The salad complements BBQ meals or casual gatherings and stands well on its own as a light dish. It’s best when eaten fresh or within a few hours after preparation, although leftovers can still be enjoyed if properly covered and chilled. Variations in grilling time and spice level can be made to suit personal preferences or available equipment.
Ingredients
- 3 cups penne pasta uncooked
- 4 corn husks & silk removed, cobs of
- olive oil for coating corn
- 1 cup cotija cheese or finely grated Parmesan or feta
- 1/2 red onion chopped, medium
- 2 tablespoons cilantro chopped
- salt to taste
- black pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt or Mexican crema
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chipotle chili pepper or to taste, ground
- lime juice and zest of half
- salt to taste
- black pepper to taste
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. Once it's cooked, rinse with cold water and set aside to cool (drain well).
- Oil your BBQ/grill's grate and preheat it to high.
- Coat your cobs of corn with olive oil, then grill it for about 10-12 minutes, turning every few minutes until you've got nice char marks (I used a gas BBQ with the lid down). Let the corn cool until it's easy to handle.
- Meanwhile, prep your other pasta salad ingredients and add them to a large bowl. Mix the dressing ingredients together in a small bowl.
- Using a sharp knife, carefully cut the kernels off the corn cobs once they're cool enough to handle. Add the corn to the salad bowl.
- Toss until everything is combined. Add salt & pepper as needed (you'll likely need a fair amount with so much pasta, but the cheese can be salty so make sure to taste as you go along). Serve immediately or chill first (but make sure bowl is tightly covered so dressing doesn't dry out).
Notes
- Adjust the chipotle chili powder to your preferred spice level; halving it will make the dressing milder.
- Grill times for corn may vary by equipment; use the suggested time as a guideline and watch for char marks.
- Serve the salad fresh or chilled; cover tightly when storing to maintain freshness.
- This recipe serves approximately 4 to 6 people, depending on portion size.
User Reviews
Overall Rating
5
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