Mexican Street Corn Pasta Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
This pasta salad combines the flavors of Mexican street corn with tender pasta, coated in a creamy, tangy dressing with a hint of spice. Cotija cheese, lime, and cilantro bring everything together for a bold and refreshing dish.
Ingredients
- 8 oz rotini or elbow pasta
- 2 cups corn kernels fresh, frozen, or canned but drained
- 1 tbsp olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup Cotija cheese crumbled
- ¼ cup chopped cilantro
- 2 tbsp chopped green onions
- Sliced jalapeño for garnish (optional)
Instructions
- Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook for 3–5 minutes, stirring occasionally, until slightly charred.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and black pepper.
- Add the pasta, charred corn, Cotija cheese, cilantro, and green onions to the bowl. Toss until well combined.
- Serve immediately or refrigerate for up to 2 hours for a chilled salad.