Description
This Mexican Street Corn Pasta Salad combines the smoky, charred flavor of grilled corn with creamy, tangy Mexican-inspired dressing, fresh herbs, and a touch of heat. Perfect for summer gatherings or as a vibrant side dish, the salad features farfalle pasta tossed with a luscious mixture of mayonnaise, Mexican crema, lime juice, garlic, and spices, all topped with Cotija cheese and fresh jalapeños for a flavorful kick.
Ingredients
Scale
Pasta and Corn
- 16 ounces farfalle pasta
- 4 ears of corn (about 3 cups corn kernels)
For Searing the Corn
- 1 tablespoon olive oil
- 2 tablespoons salted butter
Dressing
- â…” cup mayonnaise
- â…” 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
Vegetables & Herbs
- â…“ cup diced red onion
- 1-2 jalapeños (seeded and diced)
- 4 green onions, green parts only (thinly sliced)
- ½ cup finely chopped fresh cilantro
Cheese
- ½ cup Cotija cheese (or queso fresco)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package directions until al dente. Drain the pasta and transfer it to a large bowl. Stir occasionally as it cools to room temperature to prevent clumping.
- Char the corn: Heat the olive oil and salted butter in a large cast-iron skillet over medium-high heat. Add the ears of corn in a single layer and cook, rotating every few minutes, for 12-15 minutes until the corn is evenly charred and cooked through. Remove from heat and let cool slightly.
- Cut off the kernels: Once the charred corn is cool enough to handle, use a sharp knife to carefully cut the kernels off each cob. Add the kernels to the bowl with the cooled pasta and stir to combine.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, Mexican crema, lime juice, finely minced garlic, paprika, cayenne pepper if using, salt, and black pepper until smooth and well combined.
- Toss pasta and corn with dressing: Pour half of the dressing mixture over the pasta and corn. Add the diced red onion and seeded, diced jalapeños. Toss everything gently until well coated. Cover and refrigerate until ready to serve to allow the flavors to meld.
- Serve the salad: Before serving, add the remaining dressing to the salad along with the sliced green onions, chopped cilantro, and crumbled Cotija cheese. Toss gently but thoroughly to combine all ingredients. Serve chilled or at room temperature, garnished with extra green onions and cilantro if desired.
Notes
- Remove the seeds from jalapeños to control the heat in the salad, or include seeds for extra spice.
- Mexican crema can be substituted with sour cream for a similar creamy texture and tang.
- Using a cast-iron skillet helps achieve a nice char on the corn, but a grill can also be used if preferred.
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- This salad is best served within one day for freshness and optimal texture.
