Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad is a flavorful and satisfying dish featuring smoky fire-roasted corn, creamy avocado, and a zesty lime-chili dressing. Perfect for any occasion!
Equipment
- medium pot
- Large cast-iron skillet
- Large bowl
- Small bowl
Ingredients
- 8 ounces rotini or bowtie pasta use gluten-free if needed
- 3 medium ears of corn cut from the cob (or 2 cups fire-roasted corn, thawed)
- 1 cup fresh cilantro leaves chopped
- 1 medium avocado diced
- ⅓ cup finely diced red onion
- ⅓ cup crumbled Cotija cheese or substitute feta or Parmesan
- ¾ cup Siggi’s whole milk plain yogurt
- 3 tablespoons mayonnaise
- Zest and juice of 2 small limes
- 2 teaspoons chili powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Bring a medium pot of salted water to boil. Cook pasta for 11–13 minutes or until al dente, following package directions. Drain and rinse with cold water, then transfer to a large bowl and refrigerate to cool.
- Heat a large cast-iron skillet over medium-high heat until hot. Add 1 tablespoon of oil, swirling to coat. Add the corn kernels in a single layer and cook for 5–6 minutes until they begin to char, stirring occasionally. Transfer to a bowl and refrigerate to cool.
- Whisk together the yogurt, mayonnaise, lime juice, lime zest, chili powder, salt, and pepper in a small bowl until smooth and creamy. Adjust seasoning if needed.
- In the large bowl with the pasta, add the roasted corn, cilantro, avocado, red onion, and Cotija cheese. Drizzle the dressing over the ingredients, gently stirring to combine without breaking the avocado.
- Sprinkle with extra Cotija cheese, chopped cilantro, and a pinch of chili powder for garnish. Serve immediately or store in the refrigerator for up to 3 days.
Notes
Make the dressing and char the corn ahead of time for quicker assembly. Store leftovers airtight and stir gently to avoid breaking the avocado.