Description

This vibrant Street Corn Pasta Salad combines smoky grilled corn with al dente fusilli pasta, fresh cherry tomatoes, red onion, and tangy Cotija cheese. Tossed in a zesty lime and chili mayonnaise dressing and garnished with cilantro, this salad offers a delightful fusion of Mexican street corn flavors with a satisfying pasta salad twist. Perfect for summer cookouts or as a refreshing side dish.

Ingredients

Scale

Salad Ingredients

12 ounces of fusilli pasta
4 ears of corn, husked
1 cup of cherry tomatoes, halved
1/2 cup of red onion, finely chopped
1/4 cup of cilantro, chopped
1/2 cup of Cotija cheese, crumbled

For the Dressing

1 tablespoon of olive oil (for grilling corn)
1/2 cup of mayonnaise
2 tablespoons of lime juice
1 teaspoon of chili powder
Salt and pepper to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
Grill the Corn: Preheat a grill or grill pan over medium-high heat. Brush the ears of corn lightly with olive oil. Place the corn on the grill and cook, turning occasionally, until the kernels are charred in spots, approximately 10 minutes. Remove and let cool.
Remove Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Transfer the kernels into a large mixing bowl.
Combine Salad Ingredients: Add the cooled pasta, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled Cotija cheese to the bowl with the corn kernels. Gently toss to combine.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth. Season with salt and pepper to your taste preferences.
Toss the Salad: Pour the prepared dressing over the pasta and corn mixture. Gently toss everything until the salad is evenly coated with the dressing.
Adjust Seasoning: Taste the salad and add more salt, pepper, or lime juice if needed to balance the flavors.
Chill and Serve: Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.

Notes

Grilling the corn adds a smoky flavor reminiscent of traditional Mexican street corn; if a grill is not available, roasting or pan-searing the corn kernels can be a suitable alternative.
For a lighter version, use Greek yogurt in place of mayonnaise.
This salad can be prepared a day ahead to enhance the flavor infusion.
Consider adding a pinch of smoked paprika for extra depth in the dressing.