Mexican Street Corn Pasta Salad
Bring a taste of Mexico to your table with this easy and flavorful Mexican Street Corn Pasta Salad. Perfect for summer gatherings!
Ingredients
- 4 ears of corn husked
- 2 to 3 cups orzo or couscous cooked and cooled
- 1 to 2 cups chicken broth or 1 tablespoon chicken base
- 1/2 small red onion finely diced
- 1/2 red bell pepper chopped
- 5 green onions chopped
- 1/4 cup fresh lime juice
- 1 jalapeno diced and deseeded if less spice is preferred
- 1/2 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup crumbled cotija or feta cheese
- Sprinkle of Tajin seasoning for an authentic flavor
Instructions
- Preheat your grill to medium heat. Place the corn on the grill, turning occasionally, until the corn is tender and lightly charred, about 8 to 10 minutes. Remove from the grill and allow it to cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large mixing bowl.
- While the corn is grilling, cook the orzo or couscous according to the package instructions. For added flavor, you can mix in chicken broth or a spoonful of chicken base while cooking. Once the pasta is cooked, drain it and stir occasionally as it cools to prevent sticking.
- In a small bowl, whisk together the lime juice, mayonnaise, sour cream, cumin, smoked paprika, salt, and black pepper until smooth. Set aside.
- Combine the cooled orzo or couscous, bell pepper, red onion, cilantro, green onions, and diced jalapeno in the bowl with the grilled corn. Drizzle the dressing over the salad and gently toss to coat. Add the crumbled cheese and give it a final toss. Taste and adjust seasoning with additional salt and pepper if needed.