Description
This vibrant Mexican Street Corn Pasta Salad combines tender pasta with the bold flavors of Mexican street corn, featuring creamy cotija cheese, zesty lime, and a hint of smoky chili powder. Perfect as a refreshing side dish or a light meal, it’s quick to prepare and chilled for a burst of flavor.
Ingredients
Pasta and Corn
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Add-ins
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the Pasta: Boil pasta according to package instructions until al dente, then drain thoroughly and set aside to cool to room temperature.
- Prepare the Corn: If using fresh corn, cook by boiling or grilling until tender; if using canned or frozen corn, drain or thaw as needed.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the cooled pasta, corn kernels, cotija cheese, chopped cilantro, diced red onion, and jalapeño if using, to the dressing. Gently toss everything together to evenly coat all ingredients.
- Chill the Salad: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- For a smoky flavor, grill the fresh corn instead of boiling.
- Use rotini or penne to help hold the dressing better.
- Adjust chili powder and jalapeño to desired spice level.
- Serve chilled for best taste and texture.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
