Description
This vibrant pasta salad combines smoky grilled corn with a creamy, tangy dressing and tender pasta. It’s a perfect summer side dish that’s bursting with flavor and delightful textures.
Ingredients
- 1 lb medium pasta (fusilli, rotini, cavatappi)
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup fresh lime juice (from 2–3 limes)
- 1 tsp chili powder (or Tajín)
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/2 cup finely crumbled Cotija cheese
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely minced red onion
- 1 small jalapeño, finely minced (seeds removed for less heat)
Instructions
- Grill the Corn: Preheat grill or grill pan to medium-high. Brush corn with olive oil. Grill for 8-12 minutes, turning, until tender and charred. Let cool, then cut kernels off cobs.
- Cook the Pasta: Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water to cool.
- Prep Fresh Ingredients: Finely chop cilantro, mince red onion, and dice jalapeño. Crumble Cotija cheese.
- Make the Dressing: In a large bowl, whisk together mayonnaise, crema, lime juice, chili powder, salt, and pepper until smooth. Taste and adjust seasoning.
- Assemble the Salad: Add cooled grilled corn, pasta, cilantro, red onion, and jalapeño to the dressing bowl. Toss gently to coat. Fold in crumbled Cotija cheese.
- Chill and Serve: Cover and refrigerate for at least 30 minutes (or up to several hours) for best flavor. Stir before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins