Description
This vibrant Mexican Street Corn Pasta Salad combines tender pasta with sweet corn, a creamy tangy dressing, and traditional Mexican flavors like lime, chili powder, and cotija cheese. Perfect for a refreshing side dish or light meal, it’s easy to prepare and bursting with fresh cilantro and smoky spices.
Ingredients
Scale
Pasta & Corn
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine Pasta and Corn: In a large bowl, mix together the cooked and cooled pasta with the corn until the ingredients are evenly distributed, ensuring a balanced texture throughout the salad.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until the dressing is smooth and well combined.
- Toss with Dressing: Pour the prepared dressing over the pasta and corn mixture, then toss gently to coat all ingredients thoroughly without breaking the pasta.
- Add Fresh Flavor: Fold in the chopped fresh cilantro and crumbled cotija cheese carefully, distributing them evenly for bursts of flavor in each bite.
- Chill Before Serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to cool, enhancing the overall taste experience.
Notes
- Use freshly grilled corn for a smoky flavor or frozen/canned corn for convenience.
- This salad can be made a few hours ahead and kept refrigerated.
- Adjust chili powder and lime juice to your taste preference for spiciness and tanginess.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit cotija cheese or replace with vegan cheese.