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Mexican Street Corn Pasta Salad

A vibrant and bold pasta salad that combines the flavors of Mexican street corn with short pasta, perfect as a side dish or room-temperature meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 350 g short pasta (e.g., rotini, fusilli, cavatappi, or elbow macaroni) Use a shape with ridges for better dressing adherence.
  • 1 tablespoon salt for the pasta cooking water
For the Charred Corn
  • 3 cups corn kernels (fresh from 3 large cobs or thawed frozen kernels) Patted very dry.
  • 1 tablespoon neutral oil or butter
  • 1/2 teaspoon salt
For the Chilli Lime Dressing
  • 1/2 cup good quality mayonnaise
  • 1/3 cup sour cream or Mexican crema
  • 2 large limes (juice of about 3–4 tablespoons)
  • 1 teaspoon lime zest
  • 1 teaspoon chilli powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon hot sauce (e.g., Valentina or Cholula)
Salad Mix-Ins
  • 3/4 cup cotija cheese, crumbled Divided for mixing in and topping.
  • 1 medium jalapeño, finely diced Seeds removed for mild; kept for heat.
  • 1/2 medium red onion, finely diced (about 1/2 cup)
  • 3 tablespoons fresh cilantro leaves, roughly chopped
  • 3 spring onions thinly sliced
  • 1 cup cherry tomatoes, halved Optional but adds great color.
  • 1 ripe avocado, diced Added just before serving (optional).
For Finishing
  • to taste extra chilli powder and smoked paprika for dusting the top
  • to taste extra lime wedges for serving
  • to taste extra cotija crumbles and cilantro for garnish

Method
 

Cook the Pasta
  1. Bring a large pot of water to a rolling boil, adding a tablespoon of salt.
  2. Add the pasta and cook according to the package directions, pulling it out 1 minute before the stated al dente time.
  3. Drain the pasta and rinse it under cold running water for 30–45 seconds to stop the cooking process.
Char the Corn
  1. Heat a cast iron skillet or stainless steel pan over high heat until very hot.
  2. Add oil or butter and then add the corn kernels in a single layer.
  3. Let the corn sit undisturbed for 2–3 minutes, then stir and let it char for an additional 2 minutes, adding salt.
Make the Chilli Lime Dressing
  1. Whisk together all dressing ingredients in a large mixing bowl until smooth.
  2. Taste the dressing and adjust seasoning as necessary for a bold flavor.
Combine Everything
  1. Add the cooled pasta to the dressing and toss thoroughly to coat.
  2. Fold in charred corn, jalapeño, red onion, and half the cotija cheese.
  3. Adjust seasoning as necessary, then fold in spring onions and two-thirds of the cilantro.
Chill and Serve
  1. Transfer the salad to a serving bowl, cover with cling film, and refrigerate for at least 30 minutes.
  2. Before serving, fold in diced avocado if using, and top with remaining cotija, cilantro, spring onions, and a dusting of chilli powder and smoked paprika.

Notes

Make ahead for best results but add fresh avocado and toppings just before serving. Store in the fridge for up to 4 days; refresh with lime and salt before serving.