Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad recipe combines sweet corn, creamy dressing, and zesty spices for a refreshing and flavorful dish. Perfect for barbecues or potlucks, this salad is a crowd-pleaser.
Equipment
- Large Pot
- Large Bowl
Ingredients
Main Ingredients
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice fresh
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño seeded and diced (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
- In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For extra flavor, grill the corn before cutting off the kernels. Add diced avocado for a creamy twist. Adjust the spice level by adding more or less jalapeño and chili powder.