Ingredients
Scale
- 1 lb (450g) pasta (penne or rotini work well)
- 2 cups grilled corn kernels (fresh or frozen)
- 1 cup mayonnaise or Greek yogurt (for a healthier option)
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional: sliced jalapeños for extra heat
Instructions
- Begin by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for mixing.
- If using fresh corn, grill it on a preheated grill or grill pan until charred and tender. Once cooled, cut the kernels off the cob. For frozen corn, simply sauté in a skillet until slightly caramelized for added flavor.
- In a bowl, whisk together mayonnaise or Greek yogurt, lime juice, chili powder, smoked paprika, salt, and pepper until smooth. This creamy and spicy dressing gives the salad its signature street corn flavor.
- In a large mixing bowl, combine the cooled pasta, grilled corn, and dressing. Toss gently to combine fully. Add crumbled cotija or feta cheese, chopped cilantro, and optional jalapeños. Adjust seasonings to taste.
Notes
- Use fresh, high-quality corn for the best smoky flavor.
- If you prefer a vegan option, substitute mayonnaise with vegan yogurt or avocado.
- Make this dish ahead of time to enhance the flavors—refrigerate for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, grilling, mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg