Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad has quickly become our go-to summer side dish for picnics and BBQs! Smoky charred corn, a creamy mayo-lime dressing, and salty Cotija cheese combine to make the easiest and most flavor-packed dish you'll have this summer!
Servings: 8 servings
Ingredients
- 16 ounces farfalle pasta
- 4 ears of corn about 3 cups corn kernels
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ⅔ cup mayonnaise
- ⅔ cup Mexican crema or sour cream
- ¼ cup lime juice from 2-3 limes
- 2 garlic cloves finely minced
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ⅓ cup diced red onion
- 1-2 jalapeños seeded and diced
- 4 green onions, green parts only thinly sliced
- ½ cup finely chopped cilantro
- ½ cup Cotija cheese or queso fresco
Instructions
- Cook the pasta according to the package directions. Drain and let cool to room temperature in a large bowl (stirring occasionally to prevent clumping).16 ounces farfalle pasta
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Once the butter has melted, add the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until evenly charred and fully cooked. Remove from the skillet and let cool slightly.4 ears of corn, 1 tablespoon olive oil, 2 tablespoons salted butter
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Add the corn kernels to the bowl with the pasta and stir to combine.
- In a medium bowl, whisk together the mayonnaise, crema, lime juice, garlic, paprika, cayenne pepper, salt, and black pepper. Once the pasta has cooled, pour half of the mayonnaise mixture over the pasta and the corn. Add the red onion and jalapeños and toss until well combined. Refrigerate until ready to serve.⅔ cup mayonnaise, ⅔ cup Mexican crema, ¼ cup lime juice, 2 garlic cloves, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, 1 ¼ teaspoons salt, ½ teaspoon black pepper, ⅓ cup diced red onion, 1-2 jalapeños
- To serve, add the remaining sauce, green onions, cilantro, and cotija cheese. Toss until well combined. Serve with additional green onions and cilantro, if desired.4 green onions, green parts only, ½ cup finely chopped cilantro, ½ cup Cotija cheese
Notes
- Corn: Fresh corn on the cob gives the best flavor when charred in a hot skillet or on the grill. If using frozen, thaw and pat it very dry so it doesn’t steam. Canned corn also works, just make sure to drain it really well and sauté until it gets a little color.
- Mexican crema vs. sour cream: Mexican crema is thinner and tangier than sour cream, but sour cream can easily be subbed if needed.
- Split the dressing: Toss half the dressing with the pasta while it’s still a little warm so it soaks it all in, then add the rest right before serving to keep it creamy and fresh.
- Pasta matters: Farfalle is great for catching all the dressing, but shells or rotini are solid backups if that’s what you’ve got on hand.
Nutrition
Calories: 486kcal | Carbohydrates: 55g | Protein: 11g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 705mg | Potassium: 312mg | Fiber: 3g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 1mg
