Mexican Street Corn Pasta Salad

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This vibrant and creamy Mexican Street Corn Pasta Salad is inspired by elote, a popular Mexican street food. The dish combines grilled corn, al dente pasta, a zesty lime dressing, and cotija cheese for a perfect balance of flavors. Ideal for barbecues, picnics, or as a side dish, this salad is both refreshing and satisfying.

Ingredients:

For the Salad:

• 12 oz (340g) pasta (rotini, penne, or bowtie)
• 2 cups corn kernels (fresh, grilled, or frozen and thawed)
• ½ cup cotija cheese, crumbled (or feta as a substitute)
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup cilantro, chopped
• 1 jalapeño, finely diced (optional)

For the Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1 tbsp hot sauce (optional)

For Garnish:

• ½ cup cotija cheese, crumbled
• 1 tsp tajín seasoning (optional, for extra flavor)
• Lime wedges for serving

Instructions:

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook according to package instructions until al dente.

3. Drain, rinse with cold water to stop cooking, and set aside.

2. Prepare the Corn:

1. Grilled Method: Brush fresh corn with olive oil and grill over medium heat for 8–10 minutes, turning occasionally until charred. Let cool, then cut off the kernels.

2. Stovetop Method: Heat a skillet over medium-high heat, add corn kernels, and cook for 5–7 minutes, stirring occasionally, until slightly charred.

3. Make the Dressing:

1. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.

2. Adjust seasoning to taste and mix until smooth.

4. Assemble the Salad:

1. In a large bowl, combine the cooked pasta, charred corn, red bell pepper, red onion, jalapeño, and cilantro.

2. Pour the dressing over the salad and toss until well coated.

3. Gently fold in the cotija cheese.

5. Garnish and Serve:

1. Sprinkle additional cotija cheese and tajín seasoning on top.

2. Serve with lime wedges for extra zest.

Serving Suggestions:

• Serve chilled or at room temperature.
• Pair with grilled meats, tacos, or barbecue dishes for a full meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips & Variations:

• Add protein: Mix in grilled chicken or shrimp for a heartier dish.
• Make it spicier: Increase the jalapeño or add extra hot sauce.
• Make it lighter: Use Greek yogurt instead of mayonnaise.

Enjoy your Mexican Street Corn Pasta Salad, a delicious fusion of flavors perfect for any occasion!