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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe
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Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad Recipe! This dish is a delightful blend of sweet corn, creamy dressing, and zesty spices that will transport you to sun-kissed gatherings filled with laughter and joy. Each bite features tender pasta tossed with crunchy vegetables, fresh cilantro, and a hint of lime that adds a refreshing zing. Perfect as a side for backyard barbecues or as a light meal on its own, this salad is not only easy to prepare but also visually stunning. Gather your friends and family around the table to savor this colorful dish that celebrates the essence of summer!

Ingredients

Scale
  • 8 oz pasta (rotini or penne)
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup crumbled cotija cheese
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • Optional: 1 diced jalapeño (seeded)

Instructions

  1. Cook the pasta in salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
  2. If using fresh corn, cook until tender (boil or grill), about 5–7 minutes. Let cool before adding to the bowl.
  3. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Whisk until smooth.
  4. Fold in cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) into the dressing mixture gently.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition

Find it online: https://cookingwitheliana.com/mexican-street-corn-pasta-salad-recipe/