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Flavorful Mexican Street Corn Pasta Salad Recipe with Easy Lime Crema Dressing

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A creamy, smoky Mexican street corn pasta salad with a tangy lime crema dressing, perfect for summer gatherings and quick lunches.

Ingredients

Scale
  • 1 lb (450 g) pasta (fusilli or rotini work best to hold the dressing)
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup crumbled Cotija cheese (or feta if unavailable)
  • 1/2 cup sour cream (use Greek yogurt for a lighter option)
  • 1/4 cup mayonnaise (can swap with vegan mayo)
  • Juice and zest of 2 fresh limes
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 lb (450 g) pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
  2. While pasta cooks, heat a large skillet or grill pan over medium-high heat. Add fresh corn kernels or thawed frozen corn. Cook, stirring occasionally, until kernels are charred in spots and smoky, about 8-10 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine sour cream, mayonnaise, juice and zest of 2 limes, minced garlic, chili powder, smoked paprika, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning as desired.
  4. Dice red bell pepper, finely chop red onion, mince jalapeño (optional), and roughly chop fresh cilantro.
  5. In a large bowl, toss cooked pasta, charred corn, bell pepper, red onion, jalapeño, and cilantro. Pour lime crema dressing over the top and stir gently to coat evenly.
  6. Sprinkle crumbled Cotija cheese over the salad and fold it in. Taste and season with extra salt, pepper, or lime juice if needed. Chill in the fridge for at least 30 minutes before serving.

Notes

Roasting or charring the corn is essential for authentic smoky flavor. Rinsing pasta after cooking prevents sticking and keeps the salad fresh. The salad tastes better after chilling for a few hours or overnight. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For vegan, substitute sour cream and mayo with plant-based alternatives and use nutritional yeast instead of cheese.

Nutrition

Keywords: Mexican street corn, pasta salad, lime crema, summer salad, smoky corn, easy pasta salad, crowd-pleaser

Find it online: https://pokirecipes.com/flavorful-mexican-street-corn-pasta-salad-recipe-with-easy-lime-crema-dressing/