Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining smoky charred corn, tangy lime, and crumbly cotija cheese with perfectly cooked elbow macaroni, ideal for summer gatherings or easy lunches.
Ingredients
Scale
Pasta and Corn
- 8 ounces elbow macaroni or rotini pasta
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Optional toppings: additional cotija cheese, cilantro, lime wedges
Instructions
- Cook pasta: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Char corn (optional): If using fresh or thawed corn, heat a large skillet over medium-high heat and lightly char the corn for 5–7 minutes to add smoky flavor. Skip this step if using canned corn.
- Prepare dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and combined.
- Combine ingredients: Add the cooled pasta, charred or canned corn, cotija cheese, chopped cilantro, and diced red onion to the bowl with the dressing. Toss everything thoroughly until well coated.
- Adjust seasoning: Taste the salad and adjust the seasoning as needed by adding more salt, pepper, or lime juice to enhance flavors.
- Chill: Refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled.
- Garnish and serve: Before serving, garnish with extra cotija cheese, cilantro, and lime wedges if desired for added freshness and presentation.
Notes
- For extra spice, add a diced jalapeño or a few dashes of hot sauce to the dressing.
- This salad can be made a day ahead and stored in the fridge for convenience.
- Perfect for potlucks, cookouts, and easy lunches, making it a versatile crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
