Description
This Mexican street corn pasta salad is a vibrant and flavorful summer dish combining charred sweetcorn, creamy avocado, and tangy Cotija cheese with a zesty lime and Greek yogurt dressing. Quick to prepare and perfect as a side dish or light lunch, it’s ideal for meal prep and summer gatherings.
Ingredients
Pasta and Vegetables
- 1 lb (450g) dried pasta of choice (gemelli, fusilli, farfalle, or orecchiette recommended)
- 4 corn on the cob (or 3 cups frozen corn)
- ½ red onion, chopped
- ½ cup fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 1 jalapeño, sliced or chopped
- ½ cup Cotija or crumbled feta cheese
- 1 large avocado, diced
Dressing
- ¾ cup Greek yogurt
- 2 limes, juiced
- ½–1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
Instructions
- Prepare the Corn: If using fresh corn, remove husks, brush each ear with olive oil, and grill over medium heat for about 15 minutes, turning occasionally until slightly charred and tender. Let cool for 10 minutes, then carefully cut kernels off the cobs. For frozen corn, heat 1 tablespoon of oil in a frying pan and sauté the corn for a few minutes until lightly charred.
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, chili powder, smoked paprika, sea salt, black pepper, cumin, and garlic powder. Taste and adjust seasoning as desired with more salt, pepper, or chili powder.
- Assemble the Salad: In a large salad bowl, combine the cooked pasta, grilled or sautéed corn, chopped red onion, cilantro, basil, jalapeño, Cotija or feta cheese, and diced avocado. Pour the dressing over the salad and toss gently to combine all ingredients.
- Serve: Garnish with extra cheese and cilantro if desired. Serve immediately or refrigerate for later use.
Notes
- For a vegan option, substitute Greek yogurt and Cotija cheese with dairy-free alternatives.
- Adjust jalapeño quantity depending on desired spice level.
- Using frozen corn makes the recipe quicker but grilling fresh corn adds a smoky flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; add avocado just before serving to avoid browning.
- Pasta shapes like gemelli, fusilli, farfalle, or orecchiette hold the dressing well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
