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Mexican Street Corn Pasta Salad

A creamy, zesty pasta salad inspired by Mexican street corn, packed with charred corn, lime, cheese, and bold spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320

Ingredients
  

Pasta Base
  • 12 oz short pasta rotini or fusilli
  • 2 cups corn kernels fresh or frozen
  • 1 tbsp olive oil
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or Mexican crema
  • 2 tbsp lime juice fresh
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper
Add-Ins
  • 0.25 cup red onion finely diced
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large pot
  • Skillet or grill pan
  • Mixing bowls
  • Colander

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and set aside to cool.
  2. Heat olive oil in a skillet over medium-high heat. Add corn and cook until lightly charred.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, and spices.
  4. Add pasta to the dressing and toss to coat evenly.
  5. Fold in charred corn, red onion, cotija cheese, and cilantro.
  6. Season to taste and chill for 30 minutes before serving.

Notes

For best flavor, chill before serving and adjust seasoning just before serving.