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Creamy Mexican Street Corn Pasta Salad Recipe with Grilled Jalapeños

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A smoky, creamy, and tangy pasta salad featuring grilled jalapeños and fresh corn, perfect for summer gatherings and easy weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 medium jalapeños, halved and seeded for less heat if preferred
  • ½ cup (120 ml) Mexican crema or sour cream
  • ¼ cup chopped fresh cilantro
  • ¼ cup (60 ml) mayonnaise
  • Juice of 2 limes
  • ½ cup crumbled cotija cheese (about 60 g)
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional but recommended)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. Brush 3 cups fresh corn kernels and 2 halved jalapeños with 1 tablespoon olive oil. Season lightly with salt. Preheat your grill or grill pan over medium-high heat.
  3. Place the corn kernels in a grill basket or on foil to prevent them from falling through the grates. Grill the corn for about 5-7 minutes, stirring occasionally until lightly charred. Grill the jalapeños cut-side down for 3-4 minutes until charred and softened. Remove from grill and let cool slightly.
  4. Once cooled, dice the jalapeños finely (remove seeds if you prefer less heat). Set aside.
  5. In a medium bowl, whisk together ½ cup Mexican crema (or sour cream), ¼ cup mayonnaise, juice of 2 limes, 1 minced garlic clove, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, salt, and black pepper to taste. Adjust lime juice or seasoning according to your preference for tanginess and spice.
  6. Add the grilled corn, diced jalapeños, and ¼ cup chopped fresh cilantro to the bowl with the pasta. Pour the dressing over the mixture and toss gently but thoroughly to coat everything evenly.
  7. Sprinkle ½ cup crumbled cotija cheese over the salad and toss lightly one more time. Taste and adjust salt or lime if needed.
  8. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. It’s delicious served cold or at room temperature.

Notes

Use fresh corn when possible for best sweetness and texture. Remove jalapeño seeds to reduce heat or keep some for more spice. The salad tastes better after chilling for at least 30 minutes. Can be made vegan by substituting Mexican crema and mayonnaise with vegan alternatives and cotija cheese with nutritional yeast. Pasta can be swapped for gluten-free or spiralized zucchini noodles for dietary needs.

Nutrition

Keywords: Mexican street corn, pasta salad, grilled jalapeños, creamy dressing, summer salad, cotija cheese, smoky pasta salad

Find it online: https://eliplate.com/creamy-mexican-street-corn-pasta-salad-recipe-with-grilled-jalape-n-os-easy-and-perfect-for-summer/