Mexican Street Corn Pasta Salad
Creamy, smoky, and colorful, with garlic corn cooked on the stovetop, crunchy vegetables, and a blended chipotle-lime dressing.
Makes about 8 side servings.
SALAD INGREDIENTS
• 12 ounces dry ditalini
• 3 cups corn, fresh or frozen
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved or quartered
• 1–2 jalapeños, finely diced; remove seeds for less heat
• 4 green onions, thinly sliced
• ½ cup chopped cilantro
• ¾ cup crumbled cotija, divided
CHIPOTLE-LIME DRESSING
• ⅓ cup mayonnaise
• ¾ cup plain Greek yogurt or sour cream
• 1–2 whole chipotle peppers in adobo—no chopping needed
• 1 teaspoon adobo sauce, plus more to taste
• 3 tablespoons fresh lime juice, plus more to taste
• ¼ teaspoon black pepper
• Salt, to taste; add after tasting, since cotija is salty
INSTRUCTIONS
1. Cook the corn. Warm the olive oil in a large skillet over medium-high heat. Add the corn and cook for about 8–12 minutes, stirring occasionally, until lightly browned. Stir in the minced garlic during the last 1–2 minutes so it becomes fragrant without burning. Transfer to a dish and let cool.
2. Cook the pasta. Boil the ditalini in salted water according to the package directions, just until al dente. Drain thoroughly without rinsing. Spread in a shallow dish and let cool before adding the dressing, gently stirring occasionally to loosen the pasta.
3. Blend the dressing. Add the mayonnaise, Greek yogurt or sour cream, whole chipotle peppers, adobo sauce, lime juice, and black pepper to a blender. Blend until smooth. Start with one chipotle pepper, then taste before adding more. Add salt to taste.
4. Combine. In a large bowl, combine the cooled pasta and corn with the bell pepper, cherry tomatoes, jalapeños, green onions, cilantro, and ½ cup cotija.
5. Dress and chill. Toss with about three-quarters of the dressing. Refrigerate for at least 30 minutes, keeping the remaining dressing refrigerated separately.
6. Finish and serve. Stir again before serving. Add the reserved dressing as needed—the pasta absorbs some as it sits. Taste and adjust the lime, pepper, and salt. Sprinkle with the remaining ¼ cup cotija.
OPTIONAL FINISHING TOUCHES
Add a sprinkle of elote seasoning if you have it on hand. It’s a bonus topping, and the salad is delicious without it! You can also reserve a little cilantro and green onion to sprinkle over the finished salad with the cotija.
KATIE’S METHOD
I cook the corn on the stovetop with a little oil and minced garlic, never rinse the pasta, and blend the dressing so there’s no need to chop the chipotle peppers.
