Description
This Easy Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender ditalini pasta with smoky fire-roasted corn, spicy jalapeños, and a creamy chipotle lime dressing. Garnished with fresh cilantro, tangy cotija cheese, and optional Tajin seasoning, it’s a perfect side or light meal with bold Mexican-inspired flavors.
Ingredients
Scale
Pasta and Corn Mixture
- 16 ounces ditalini pasta (or any small pasta shape)
- 2 tablespoons olive oil
- 3 cups corn (fire roasted and defrosted)
- 2 cloves garlic (minced)
- 1 jalapeño (sliced with seeds and ribs removed)
- 1 teaspoon kosher salt (or more to taste)
- ½ bunch cilantro (finely chopped, plus more for garnish)
- ⅓ cup cotija cheese (crumbled, plus more for garnish)
Chipotle Lime Dressing
- ½ cup sour cream
- ½ cup mayo
- 1 whole chipotle pepper (packed in adobo, or more to taste)
- ¼ cup lime juice
- 1 large lime (zested)
- 1 teaspoon kosher salt (or more to taste)
- Optional: 1 teaspoon Tajin seasoning (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the ditalini pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water until it is completely cooled to stop cooking and prevent sticking.
- Sauté the Corn Mixture: Heat a large skillet over medium heat. Add the olive oil and fire-roasted corn kernels. Season with salt to taste. Cook for 2 minutes to warm and slightly char the corn. Add the minced garlic and sliced jalapeños along with more salt to taste. Cook an additional 1 minute until fragrant. Remove from heat and allow the mixture to cool.
- Prepare the Chipotle Lime Dressing: In a mason jar or blender container, combine sour cream, mayo, chipotle pepper in adobo, lime juice, lime zest, and salt. Use a hand blender or regular blender to blend the dressing until smooth. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large serving bowl, combine the cooled pasta, corn mixture, and half of the chipotle lime dressing. Toss well to combine and add more dressing if desired for creaminess. Gently mix in the chopped cilantro and crumbled cotija cheese. Transfer to a serving dish and garnish with additional cilantro, cotija cheese, and a sprinkle of Tajin seasoning if using.
- Serve or Store: Serve immediately for best texture and flavor. If preparing ahead, store the salad chilled in the refrigerator and keep the garnish separate until ready to serve.
Notes
- Fire-roasted corn adds a smoky depth, but you can use fresh or frozen corn if unavailable.
- Adjust the amount of chipotle pepper based on your preferred spice level.
- Rinsing the pasta with cold water stops cooking and cools it down for the salad.
- Tajin seasoning is optional but adds a nice tangy, spicy kick as a finishing touch.
- For a vegetarian option, ensure the mayo and sour cream are vegetarian-friendly.
- Best served chilled but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, corn pasta salad, chipotle lime dressing, summer salad, easy pasta salad, cotija cheese salad
