Mexican Street Corn Pasta Salad
Ingredients
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1 lb. penne
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2 Tbsp. unsalted butter
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2 cups frozen or fresh corn
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1/2 cup mayonnaise
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1/3 cup Mexican crema or sour cream
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Juice of 1 lime
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1 tsp. chili powder
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1/4 tsp. cayenne pepper
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Kosher salt
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Freshly ground black pepper
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1/2 cup crumbled cotija or feta
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1/4 cup finely chopped fresh cilantro
Instructions:
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In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
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Meanwhile, in a large skillet over medium-high heat, melt butter. Add corn and cook, stirring occasionally, until blistered, 5 to 8 minutes.
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In a medium bowl, whisk mayonnaise, crema, lime juice, chili powder, and cayenne. Season with salt and black pepper.
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In a large bowl, toss pasta, corn, cotija, and cilantro. Add dressing and toss to coat. Refrigerate until ready to serve.
This Street Corn Pasta Salad is a bold and flavorful twist on the classic, combining sweet corn, zesty lime, and smoky spices with tender pasta and cotija cheese. Perfect for cookouts or potlucks, it's a standout summer side dish that’s sure to impress.
Fun Fact: Cotija cheese, often called the “Parmesan of Mexico,” is a salty, crumbly cheese that doesn’t melt, making it perfect for adding a punch of flavor and texture to dishes like this street corn pasta salad!
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