Mexican Street Corn Pasta Salad (Print Version)
Vibrant pasta salad with sweet corn, zesty lime, and smoky creamy dressing.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 2 cups corn kernels (fresh, grilled or frozen and thawed)
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped
→ Cheese
07 - 3/4 cup crumbled cotija or feta cheese
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce (optional)
16 - Salt and black pepper, to taste
# Steps:
01 - Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - If using fresh corn, grill or char the corn kernels in a skillet over medium-high heat until lightly browned, about 5 minutes. Allow to cool.
03 - In a large bowl, combine the cooled pasta, corn, red onion, red bell pepper, jalapeño, and cilantro.
04 - In a separate bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce (if using), salt, and black pepper until smooth.
05 - Pour the dressing over the salad ingredients and toss until everything is evenly coated.
06 - Gently fold in most of the cotija or feta cheese, reserving a little for garnish.
07 - Transfer to a serving platter or bowl. Garnish with the remaining cheese and extra cilantro if desired. Chill for at least 20 minutes before serving for best flavor.
# Expert Tips:
01 -
- The combination of smoky, tangy, and creamy hits every craving at once without requiring any cooking skills beyond boiling pasta
- It actually tastes better after sitting in the fridge, making it perfect for meal prep or make-ahead parties
02 -
- I learned the hard way that warm pasta makes the dressing separate and turn oily, so let everything cool completely before mixing
- The salad needs at least 20 minutes in the fridge, but it's even better after a few hours when the flavors really develop
03 -
- Roast your corn and vegetables in advance when you have time, then just assemble everything the next day
- Double the dressing and keep some in a separate container to refresh leftovers the next day