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Mexican Street Corn Pasta Salad

A vibrant and creamy fusion of flavors combining classic Mexican street corn with pasta, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz pasta (elbow, fusilli, or your choice)
  • 2 cups corn (fresh, grilled, or canned)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
Toppings
  • 1/2 cup crumbled cotija cheese Substitutions: Can use feta cheese.
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. Boil a large pot of salted water and cook the pasta according to the package instructions. Drain and set aside to cool.
  2. If using fresh corn, grill or roast it until charred, then slice the kernels off the cob. If using canned corn, simply drain it.
  3. In a large mixing bowl, combine the cooked pasta, corn, chopped tomatoes, and red onion. Toss to combine.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper to taste.
  5. Pour the dressing over the pasta mixture and toss to coat evenly. Gently fold in the crumbled cotija cheese.
  6. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld together. Serve cold and garnish with fresh cilantro on top!

Notes

For a heartier meal, mix in some black beans or grilled chicken. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.