Mexican Street Corn Pasta Salad with Charred Corn and Cotija
Skillet charred corn, cotija, and a creamy lime dressing tossed with short pasta. The corn gets its color in a dry skillet, so fresh, frozen, or canned all work. About 30 minutes to make, and the flavor is better after a few hours in the fridge.
Servings: 6 people
Calories: 393kcal
Equipment
- 1 large pot For cooking pasta
- 1 MIxing Bowl
Ingredients
Salad Dressing
- ¼ cup Mayonnaise
- ¼ Mexicana Crema Sour cream
- ⅛ teaspoon Cumin powder
- ¼ teaspoon Paprika powder
- ¼ teaspoon Chili powder
- 1 tablespoon Sriracha
- ¼ cup Lime juice
- ¼ teaspoon Garlic powder
- Salt and pepper
Pasta Salad
- 200 grams Pasta
- ⅔ cup Canned Black beans
- 1 cup Corn Kernels Grilled or Canned
- 1-2 cups Chicken cooked and chopped
- 1-2 pieces Avocado chopped
- 1 cup Cherry tomato Halved
- ½ cup Cilantro chopped
- ½ cup Red onion chopped
- 1 piece Jalapeno sliced
- ⅔ cup Cotija cheese for authentic Mexican flavor
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- Roast the corn in a skillet until slightly charred.
- Mix the dressing – combine all ingredients in a small bowl.
- Toss pasta, corn, and all other ingredients in a large bowl.
- Pour the dressing over the salad and mix until everything is coated.
- Garnish with extra cotija, cilantro, and lime zest.
- Chill for at least 15 minutes before serving.
Notes
- Use fresh lime juice for the best flavor.
- Roast the corn for a deeper, smoky taste.
- Let it chill for at least 15 minutes before serving.
- Add avocado last to keep it from browning.
Nutrition
Calories: 393kcal | Carbohydrates: 41g | Protein: 18g | Fat: 19g | Cholesterol: 38mg
