Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines perfectly cooked farfalle pasta with charred corn kernels, creamy Mexican crema, and zesty lime. Topped with fresh herbs, jalapeños, and crumbly Cotija cheese, this salad delivers the delicious taste of traditional Mexican street corn in a cool, refreshing pasta salad format. Perfect for summer gatherings, potlucks, or as a side dish to your favorite grilled meats.
Ingredients
Scale
Pasta and Corn
- 16 ounces farfalle pasta
- 4 ears of corn (about 3 cups corn kernels)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
Sauce and Seasonings
- ⅔ cup mayonnaise
- ⅔ cup Mexican crema (or sour cream)
- ¼ cup lime juice (from 2-3 limes)
- 2 garlic cloves (finely minced)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Vegetables and Herbs
- ⅓ cup diced red onion
- 1-2 jalapeños (seeded and diced)
- 4 green onions, green parts only (thinly sliced)
- ½ cup finely chopped fresh cilantro
Cheese
- ½ cup Cotija cheese (or queso fresco)
Instructions
- Cook the pasta: Cook the farfalle pasta according to the package directions. Once cooked, drain and transfer to a large bowl. Let it cool to room temperature, stirring occasionally to prevent sticking or clumping.
- Char the corn: Heat olive oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted, add the ears of corn in a single layer. Cook them for 12-15 minutes, turning every few minutes to achieve an even char and ensure the corn is fully cooked. Remove the corn from the skillet and let it cool slightly.
- Cut off kernels: When the charred corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Add these kernels to the cooled pasta in the large bowl and stir to combine.
- Prepare the sauce: In a medium bowl, whisk together mayonnaise, Mexican crema, lime juice, finely minced garlic, paprika, optional cayenne pepper, salt, and black pepper until smooth and well combined.
- Toss pasta with sauce and vegetables: Pour half of the prepared sauce over the pasta and corn mixture. Add diced red onion and seeded, diced jalapeños. Toss gently until everything is evenly coated. Cover and refrigerate until ready to serve to let the flavors meld.
- Serve the salad: Just before serving, add the remaining sauce along with thinly sliced green onions, chopped fresh cilantro, and crumbled Cotija cheese to the pasta salad. Toss thoroughly to combine all ingredients and serve immediately. Optionally garnish with extra green onions and cilantro for added freshness.
Notes
- For a spicier salad, leave some or all of the jalapeño seeds in.
- If Mexican crema is unavailable, sour cream is a suitable substitute.
- To char the corn without a cast-iron skillet, you can grill the corn on a grill or use a grill pan on the stovetop.
- This salad tastes best chilled and can be made a few hours ahead for flavors to develop.
- Use fresh lime juice for the best flavor impact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
