Mexican Street Corn Pasta Salad
Charred corn kernels, cotija cheese, and pasta are tossed in a creamy dressing to make this Street Corn Pasta Salad. With smoked paprika, cilantro, and lime juice, it incorporates all the flavors of Mexican street corn into a side dish perfect for potlucks, picnics, and BBQs.
Servings: 6 to 8 people
Calories: 230kcal
Ingredients
- Vegetable oil for brushing
- 4 ears corn husks removed
- 8 ounces ditalini pasta
- ½ cup Greek yogurt
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 Tablespoons lime juice about 1 lime
- 2 Tablespoons fresh cilantro chopped
- 1-2 teaspoons hot sauce
- 1 large green bell pepper diced
- 3 green onions sliced thin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ cup Cotija cheese (or Feta), plus extra for topping
- ¼ cup fresh cilantro chopped, plus extra for garnish
- Salt and pepper to taste
Instructions
- Heat a grill pan over medium-high heat. Brush the corn with vegetable oil on all sides. Grill for 4-6 minutes, turning occasionally, until the corn is slightly charred and has grill marks. Set aside to cool. Once cooled, cut the kernels off the cob with a sharp knife.
- Cook the ditalini pasta according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.
- In a medium bowl, whisk together the Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and hot sauce. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, grilled corn kernels, diced green bell pepper, sliced green onions, smoked paprika, chili powder, crumbled Cotija cheese, and chopped cilantro.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or spices if needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, garnish with extra cheese, smoked paprika, chili powder, and chopped cilantro. Serve with lime wedges on the side. Enjoy!
Video
Notes
Store street corn pasta salad in the fridge for up to 3 days.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 261mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 1mg