Mexican Street Corn Pasta Salad
A delicious twist on the classic Mexican street corn, this pasta salad combines creamy dressing, smoky charred corn, tangy lime, and cotija cheese. It’s the perfect side dish for summer BBQs or a flavorful main for any gathering.
Ingredients:
8 oz pasta (penne, rotini, or shells work well)
2 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup cotija cheese (crumbled)
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced (optional)
Lime wedges (for serving)
Directions:
Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
If using fresh or frozen corn, char it by heating a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until slightly browned, about 5-7 minutes. If using canned corn, simply drain it well.
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Add the cooked pasta, charred corn, cotija cheese, cilantro, and diced jalapeño (if using) to the bowl. Toss everything together until well coated.
Chill in the fridge for 20-30 minutes to allow the flavors to meld.
Serve cold or at room temperature, garnished with extra cotija cheese, cilantro, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 250 kcal | Servings: 4-6 servings
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