Mexican Street Corn Pasta Salad
I can’t say enough how perfect this pasta salad is for any party or barbecue you attend this summer. I wasn’t planning on sharing it this soon but I wanted to make sure it was up in time for you to make for the 4th because it’s perfect for that! It’s got it all and it comes together pretty quickly. It’s all the flavors of elote, or Mexican street corn, but in pasta salad form! The corn is sweet and smoky with a little char but still has it’s raw snap, the juicy sweet tomatoes add a little something extra, and the dressing really pulls it all together. It’s smoky and spicy and creamy and full of lime flavor, too. I used gemelli pasta because I like how the shape kind of mimics the little corn kernels but any short cut pasta you like would work! Orecchiette would be fun, too! Finally, we add some salty cotija cheese and a pile of fresh cilantro and boom! You’re ready to feed a crowd! It’s seriously so good. Let me know if you make this and be sure to tag me on Instagram at @all.purpose.flour.child so I can see! Happy 4th, everyone!
Mexican Street Corn Pasta Salad
serves 8
1 lb short cut pasta (I used gemelli)
4 ears fresh corn, shucked (white or yellow work)
avocado or olive oil, for brushing on corn
1 pint cherry tomatoes, halved
1/2 c fresh cilantro, roughly chopped plus more for sprinkling on top
1/4 c cotija cheese, crumbled plus more for topping
dressing:
1/2 c good quality mayonnaise (I like Primal Kitchens, Chosen Foods, and Sir Kensington’s)
1/2 c full-fat sour cream
3 T lime juice
zest of 1 lime
2 t chili powder, plus more for sprinkling on top
1/2 t cayenne (or more or less depending on your spice level)
salt, to taste
boil pasta and make dressing
Bring a large pot of water to a boil then salt it generously (should taste like the sea) and boil pasta according to the package directions. Drain and set aside in a large bowl. Meanwhile, make the dressing by whisking the mayonnaise, sour cream, lime juice, lime zest, chili powder, cayenne and salt together in a bowl. Adjust salt to your taste but keep in mind the cotija we’re topping the salad with is quite salty too. Set aside.
grill corn
Heat a large grill pan, cast iron skillet, or outdoor grill on medium heat. Drizzle the ears of corn with enough avocado oil to coat them well and use your hands to make sure each is coated evenly all over. Grill corn for about a minute or two per side. Flip and continue to cook until all sides are nice and charred. It’s ok if the corn is still crisp. We want the corn to retain it’s raw freshness but just get a nice char on the outside. Set aside to cool until cool enough to handle.
assemble
Slice the corn off the cobs and add the corn to the pasta in the large bowl. Add in the tomatoes, cilantro, and cotija. Add in the dressing and toss until everything is well coated. Top with more chopped cilantro, crumbled cotija, and a sprinkling of chili powder. Enjoy cold!
SHOP THE POST
