Description
This Mexican Street Corn Pasta Salad is bursting with flavor from grilled corn, fresh veggies, and a creamy dressing. It’s a perfect dish for any occasion – whether you need a quick and tasty dinner or a vibrant side for gatherings. Get ready for a mouthwatering experience!
Ingredients
Scale
- Vegetable oil for brushing
- 4 ears corn, husks removed
- 8 ounces ditalini pasta
- ½ cup Greek yogurt
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1–2 teaspoons hot sauce
- 1 large green bell pepper, diced
- 3 green onions, sliced thin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ cup cotija cheese (or feta), plus extra for topping
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- Salt and pepper to taste
Instructions
- Preheat grill pan over medium-high heat and brush corn with vegetable oil.
- Grill corn for 4-6 minutes, turning until charred. Let cool, then cut kernels off cobs.
- Cook ditalini pasta according to package instructions, drain, rinse, and cool completely.
- Whisk Greek yogurt, sour cream, mayonnaise, lime juice, cilantro, and hot sauce in a bowl. Season with salt and pepper.
- In a large bowl, combine pasta, grilled corn, diced green pepper, sliced onions, smoked paprika, chili powder, cotija cheese, and chopped cilantro.
- Pour dressing over pasta mixture; toss to coat evenly.
- Adjust seasoning with more salt, pepper, or spices if needed.
- Cover and refrigerate for at least 30 minutes to blend flavors.
- Garnish with extra cheese, smoked paprika, chili powder, and cilantro before serving. Enjoy!
Notes
Feel free to adjust the level of hot sauce based on your spice preference.
This salad can be made a day ahead to enhance the flavors.
Adding lime wedges for serving gives a refreshing touch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg