Mexican Street Corn Pasta Salad
Bring the vibrant flavors of Mexican street corn to your next pasta salad! This creamy, zesty dish blends grilled corn, tender pasta, and a tangy lime dressing, making it a perfect side for any BBQ or potluck.
Ingredients
3 cups cooked pasta (elbow or rotini)
- 3 ears fresh corn (or 2 cups frozen corn, thawed)
1/2 cup cotija cheese (or feta)
1/4 cup fresh cilantro, chopped
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice (about 1 lime)
1 tsp chili powder
1/2 tsp smoked paprika
1 garlic clove, minced
Salt and pepper to taste
1 jalapeño, seeded and finely diced (optional)
1/4 cup red onion, finely diced (optional)
Instructions
1
Cook the Pasta: Prepare the pasta according to package instructions. Drain and set aside to cool.
2
Grill the Corn: Brush corn with olive oil and grill on medium heat until lightly charred, about 8-10 minutes. Rotate the corn for even cooking. Let cool, then cut the kernels off the cob. If using frozen corn, sauté in a hot pan until slightly browned.
3
Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
4
Combine: In a large mixing bowl, toss the pasta, grilled corn, cotija cheese, cilantro, jalapeño, and red onion (if using).
5
Add Dressing: Pour the dressing over the pasta mixture and stir until everything is well coated.
6
Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra cilantro and cotija cheese before serving.
Tags:
#BBQSideDish#EasyPastaSalad#GrilledCorn#MexicanStreetCornPastaSalad#PastaSaladRecipe#SummerRecipesChefBryanCookingwithchefbryanKUTV
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