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Perfect Mexican Street Corn Pasta Salad: Your New Favorite

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Discover the vibrant flavors of authentic Mexican street corn in a comforting pasta salad. This creamy, zesty dish is perfect for any occasion and is sure to be a crowd-pleaser!

Ingredients

  • Short pasta (rotini, fusilli, elbow macaroni, or medium shells)
  • Fresh corn on the cob or high-quality frozen corn kernels
  • Mayonnaise
  • Mexican crema or sour cream
  • Freshly squeezed lime juice
  • Chili powder
  • Fresh minced garlic
  • Cotija cheese
  • Red onion
  • Fresh chopped cilantro
  • Jalapeño (finely minced, seeds removed)
  • Optional protein (shredded cooked beef, cooked chicken, or black beans)

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until it's perfectly al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. Set aside to drain completely.
  2. Char the Corn: While the pasta is cooking, prepare your corn. If using fresh corn on the cob, slice the kernels off the cobs. If using frozen, thaw it completely and pat it very dry. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until it's smoking slightly. Add the corn in a single layer and let it cook undisturbed for 3-5 minutes until you see significant charring. Stir and continue cooking for another 3-5 minutes, until most of the kernels are slightly blackened and smoky. Transfer the charred corn to a large mixing bowl and let it cool.
  3. Prepare Your Mix-ins: While the corn is cooling, finely dice your red onion and jalapeño (removing seeds for less heat). Roughly chop your fresh cilantro. If you're adding cooked beef, make sure it's shredded or crumbled and ready to go. Crumble or grate your cotija cheese.
  4. Whisk the Dressing: In a medium bowl, combine the mayonnaise, Mexican crema (or sour cream), freshly squeezed lime juice, minced garlic, and chili powder. Whisk everything together until the dressing is smooth, creamy, and well combined. Taste and adjust seasonings.
  5. Assemble the Salad: To the large bowl with the cooled charred corn, add the cooled, drained pasta, diced red onion, minced jalapeño, and about two-thirds of the chopped cilantro and cotija cheese (reserve some for garnish). If you're adding cooked beef, now is the time to toss it in.
  6. Dress and Chill: Pour the creamy dressing over the pasta and corn mixture. Using a large spoon or spatula, gently fold everything together until all the ingredients are evenly coated in the dressing.
  7. Chill for Flavor Development: Cover the bowl tightly with plastic wrap and refrigerate the pasta salad for at least 1-2 hours.
  8. Garnish and Serve: Before serving, give the pasta salad another good stir. Garnish with the remaining fresh cilantro and crumbled cotija cheese. Serve cold and enjoy!

Nutrition

Keywords: Don't skimp on the char for the corn to enhance smoky flavor. Taste and adjust the dressing before serving, and consider adding diced avocado or black beans for extra texture and nutrition.

Find it online: https://crumella.com/perfect-mexican-street-corn-pasta-salad-your-new-favorite/