Ingredients
Scale
- 1 pound small pasta (such as rotini, elbows, or shells)
- 3 cups frozen or fresh corn kernels
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled Cotija cheese, plus extra for garnish
- 1/4 cup fresh lime juice
- 1 tablespoon Tajín seasoning (or a mix of chili powder and cayenne)
- 1/2 cup fresh cilantro, chopped
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool it down for the salad. Set aside in a large bowl.
- Step 2: Prepare the corn by heating a large skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred and tender. Transfer the cooked corn to the bowl with the cooled pasta.
- Step 3: Whisk together the creamy dressing in a separate small bowl. Combine the mayonnaise, Mexican crema (or sour cream), lime juice, and Tajín seasoning. Season the dressing with salt and black pepper to taste.
- Step 4: Pour the dressing mixture over the pasta and corn. Add the crumbled Cotija cheese (reserving a small amount for garnish) and the chopped cilantro. Toss all the ingredients gently until the pasta and corn are evenly coated in the creamy dressing.
- Step 5: Cover the pasta salad and refrigerate for at least 1 hour before serving, allowing the flavors to fully meld. Before serving, give the salad a final stir, garnish with the reserved Cotija cheese and extra Tajín or cilantro, if desired.
Notes
- Keep any leftovers tightly sealed and refrigerated for up to 3 days, but remember the pasta may absorb some dressing, so you might need a splash of extra lime juice or crema before serving again.
- Do not attempt to heat this salad; the mayonnaise and crema base will separate, resulting in an oily, broken dressing, so enjoy this dish strictly chilled.
- This vibrant salad makes a perfect companion to grilled meats like chicken or flank steak, or serve it as a refreshing side alongside your favorite summer tacos.
- For the deepest street corn flavor, ensure the corn is properly charred—don't overcrowd the pan and resist stirring constantly during the first few minutes of cooking to allow that signature smoky crust to form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American