Mexican Street Corn Pasta Salad
Creamy, tangy, and smoky Mexican Street Corn Pasta Salad made with tender pasta, sweet corn, lime, cotija cheese, herbs, and a flavorful chili-lime dressing.
Ingredients
- * 8 ounces short pasta such as rotini, penne, or shells
- * 2 cups corn kernels fresh, frozen, or canned and drained
- * 1/3 cup mayonnaise
- * 1/3 cup sour cream
- * 2 tablespoons fresh lime juice
- * 1 teaspoon chili powder
- * 1/2 teaspoon garlic powder
- * 1/2 teaspoon salt plus more to taste
- * 1/4 teaspoon black pepper
- * 1/3 cup crumbled cotija cheese plus more for serving
- * 1/4 cup finely diced red onion
- * 1 small jalapeño seeded and finely diced
- * 1/4 cup chopped fresh cilantro
- * Lime wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- Drain the pasta and rinse it under cold water until fully cooled. Shake off excess water well.
- Heat a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper.
- Add the cooled pasta, charred corn, cotija cheese, red onion, jalapeño, and cilantro to the bowl.
- Toss gently until everything is evenly coated in the creamy dressing.
- Taste and adjust with more salt, lime juice, chili powder, or cotija cheese if needed.
- Chill for at least 20 minutes before serving, or serve immediately at room temperature.
- Garnish with extra cotija cheese, cilantro, chili powder, and lime wedges before serving.
Notes
* For an easy ingredient swap, use Greek yogurt instead of sour cream for a lighter dressing.
* Feta cheese can be used if cotija cheese is not available.
* Use grilled fresh corn for the best smoky flavor, but frozen or canned corn works well too.
* Do not overcook the pasta. Al dente pasta holds its shape better in creamy pasta salad.
* If the salad thickens after chilling, stir in a little extra lime juice, sour cream, or mayonnaise before serving.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* This recipe is best served cold or at room temperature and does not need reheating.
* Make it ahead by preparing the pasta salad up to 1 day in advance. Add a little fresh cilantro and lime juice before serving for the best flavor.
* Freezing is not recommended because the creamy dressing may separate after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 390
* Protein: 10g
* Carbohydrates: 49g
* Fat: 17g
* Saturated Fat: 5g
* Fiber: 4g
* Sugar: 6g
* Sodium: 520mg
* Feta cheese can be used if cotija cheese is not available.
* Use grilled fresh corn for the best smoky flavor, but frozen or canned corn works well too.
* Do not overcook the pasta. Al dente pasta holds its shape better in creamy pasta salad.
* If the salad thickens after chilling, stir in a little extra lime juice, sour cream, or mayonnaise before serving.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* This recipe is best served cold or at room temperature and does not need reheating.
* Make it ahead by preparing the pasta salad up to 1 day in advance. Add a little fresh cilantro and lime juice before serving for the best flavor.
* Freezing is not recommended because the creamy dressing may separate after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 390
* Protein: 10g
* Carbohydrates: 49g
* Fat: 17g
* Saturated Fat: 5g
* Fiber: 4g
* Sugar: 6g
* Sodium: 520mg