Mexican Street Corn Pasta Salad
This quick and healthy pesto zucchini noodles with chicken recipe is light, flavorful, and perfect for busy weeknights your family will love.
Equipment
- Large skillet for roasting the corn.
- Big mixing bowl for tossing everything together.
Ingredients
- 8 ounces pasta penne, rotini, or bowties work best
- 1 ½ cups fresh or frozen corn kernels thawed if frozen
- 2 tablespoons olive oil for roasting the corn
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon chili powder plus extra for garnish
- ½ teaspoon smoked paprika
- Juice of 1 lime about 2 tablespoons
- ¼ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cup crumbled cotija cheese or feta, if you can’t find cotija
- ¼ cup chopped fresh cilantro
- Optional: diced jalapeño or a pinch of cayenne for extra heat
Instructions
Step 1: Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- Drain the pasta, then rinse it under cold water to stop the cooking and cool it down. Set it aside.
Step 2: Roast the corn
- Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they’re slightly charred and golden, about 5–7 minutes.
- This step gives the corn that smoky, street-style flavor, so don’t skip it! Once done, remove the corn from the heat and let it cool.
Step 3: Make the dressing
- In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, lime juice, garlic powder, salt, and black pepper.
- The dressing should be creamy and just a little tangy from the lime. Give it a quick taste and adjust the seasoning if needed.
Step 4: Combine the ingredients
- Add the cooked pasta, roasted corn, crumbled cotija cheese, and chopped cilantro to the bowl with the dressing. Toss everything together until the pasta is evenly coated and the ingredients are well mixed.
Step 5: Garnish and serve
- Transfer the pasta salad to a serving dish. Sprinkle a little extra chili powder on top for a pop of color, and garnish with more cotija cheese and cilantro if you’d like. Serve immediately, or refrigerate for an hour if you prefer it chilled.