Description
As a passionate home cook, I know how challenging it can be to whip up a satisfying meal after a long day. That’s where my Mexican Street Corn Pasta Salad comes in! This delightful dish is a burst of summer flavors, perfect for casual barbecues or family gatherings.
Ingredients
Scale
- 8 ounces fusilli pasta
- 4 ears fresh corn, husked
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the fusilli pasta according to package instructions, drain, and set aside.
- Preheat grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally until nicely charred. Remove and let it cool.
- Cut the kernels off the cob and place them in a large mixing bowl.
- Whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper in a small bowl.
- Pour the dressing over the corn kernels and mix well.
- Add the cooked pasta to the corn mixture and toss until evenly coated.
- Gently fold in cotija cheese and chopped cilantro.
- Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld.
- Before serving, stir the pasta salad and garnish with additional cotija cheese and cilantro if desired.
Notes
- For a spicier version, add diced jalapeños to the salad.
- This salad can be made a day ahead, just be sure to give it a good stir before serving.
- Feel free to use other types of cheese like feta if cotija is not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling and mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg