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Mexican Street Corn Pasta Salad Recipe

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4 from 10 reviews

This Mexican Street Corn Pasta Salad combines tender orecchiette pasta with smoky charred corn kernels, a zesty chipotle-lime dressing, tangy cotija cheese, and fresh herbs. Inspired by classic Mexican street corn flavors, this salad is a vibrant, flavorful dish perfect for summertime gatherings or as a hearty side.

Ingredients

Pasta

  • 2 cups (227 grams) dried orecchiette (or small shells)

Corn

  • 1 pound (450 grams) corn kernels (defrosted if frozen, or from two fresh cobs)

Dressing

  • 3 tablespoons lime juice (from about 1 lime)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream (or Mexican crema)
  • 1 clove garlic (grated or minced)
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Add-ins and Garnish

  • ¾ cup (170 grams) cotija cheese (crumbled or chopped into ¼ to ½ inch cubes)
  • 2 green onions (thinly sliced)
  • ¼ cup chopped cilantro (optional garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil and generously salt it. Add the dried orecchiette pasta and cook until al dente, about 9 to 11 minutes. Drain the pasta and let it cool slightly.
  2. Char the Corn: Preheat your oven broiler. Spread the corn kernels on a baking sheet and place them under the broiler. Broil until the kernels are browned and slightly charred, stirring once or twice to ensure even charring, about 3 to 5 minutes.
  3. Make the Dressing: In a small bowl or clean jar, whisk together lime juice, mayonnaise, sour cream, grated garlic, chipotle chili powder, sugar, kosher salt, and black pepper until smooth. Taste and adjust seasonings as desired.
  4. Toss Pasta with Dressing: While the pasta is still warm, toss it with about half of the chipotle dressing in a large bowl until lightly coated. Allow the pasta to cool completely.
  5. Combine Salad Ingredients: Once the pasta and charred corn have cooled to warm room temperature, add the corn kernels, crumbled cotija cheese, and thinly sliced green onions to the pasta bowl.
  6. Add Remaining Dressing: Pour the remaining chipotle dressing over the salad and toss until everything is evenly coated.
  7. Garnish and Serve: Garnish with chopped cilantro if desired. Serve chilled or at room temperature. This salad stores well and can be refrigerated for up to 2 days.

Notes

  • For a smokier flavor, use fresh grilled corn instead of broiling kernels.
  • Mexican crema can be used in place of sour cream for a more authentic taste.
  • Adjust the chipotle chili powder amount to control the heat level.
  • This salad can be made a few hours ahead and refrigerated, but add cilantro just before serving to retain freshness.
  • Orecchiette pasta can be substituted with small shells or elbow macaroni if unavailable.

Find it online: https://marthatasty.com/mexican-street-corn-pasta-salad-recipe/