Ingredients
Pasta and Corn
- 8 oz dry pasta
- 2 Tablespoons salted butter
- 4 cups corn kernels (fresh or frozen)
- ¼ teaspoon table salt
Dressing
- ⅔ cup mayonnaise
- ⅓ cup Mexican crema
- 2 Tablespoons lime juice (fresh preferred)
- 1 ½ teaspoons granulated sugar
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon table salt
- ¼ teaspoon black pepper
Add-ins and Garnishes
- ½ cup finely diced white or red onion
- ½ cup grated cotija cheese
- ¼ cup finely chopped cilantro
- 2 Tablespoons finely diced jalapeno
- Additional chili powder or Tajin (for sprinkling on top)
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl. Set aside.
- Char the corn: While the pasta cooks, heat a cast iron skillet over medium-high heat. Add butter, cook until melted, then add corn kernels and cook, stirring occasionally, until corn is charred and darkened in spots, about 5-8 minutes. Sprinkle with salt, stir, then remove from heat and transfer to the bowl with the pasta. Allow to cool slightly before proceeding.
- Make the dressing: In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, sugar, chili powder, garlic powder, salt, and black pepper until thoroughly combined.
- Combine: Add diced onion, cotija cheese, chopped cilantro, and finely diced jalapeno to the corn and pasta mixture. Drizzle the dressing over the top and stir well until all ingredients are evenly incorporated and coated with the dressing.
- Serve: This pasta salad can be served warm or cold. Top with a sprinkling of chili powder or Tajin just before serving or provide additional chili powder and Tajin on the side for guests to add as desired.
Notes
- For best flavor, use fresh corn kernels when in season, or thaw frozen corn before charring.
- If Mexican crema is unavailable, substitute with sour cream mixed with a little lime juice for acidity.
- Adjust the heat by increasing or decreasing the amount of jalapeno and chili powder according to your taste preference.
- This salad keeps well refrigerated for up to 2 days and flavors meld beautifully overnight.
- To make this dish vegetarian, ensure the pasta does not contain eggs and that cotija cheese is made with non-animal rennet, or substitute with a vegetarian-friendly cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Sautéing, Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
