Mexican Street Corn Pasta Salad
A bright and creamy pasta salad infused with smoky charred corn, tangy lime, and savory cotija cheese - perfect for summer barbecues and potlucks.
Ingredients
Pasta and Base Ingredients
- 8 ounces elbow macaroni The shape holds the dressing well.
- 1 cup corn kernels (fresh, frozen, or canned) Fresh corn charred gives the best flavor.
- 1 cup cherry tomatoes, halved Juicy and bright.
- 1/2 cup red onion, finely chopped Add for crunch.
- 1/2 cup cilantro, chopped Bring freshness.
- 1/2 cup cotija cheese, crumbled Use fresh block for best texture.
Dressing Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream Provides creaminess.
- 2 tablespoons lime juice Fresh lime adds brightness.
- 1 teaspoon chili powder For mild spice.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil and add the elbow macaroni. Cook according to package instructions until al dente, then drain and rinse under cold water.
- Char fresh corn on a grill or sauté frozen/canned corn until golden. Allow to cool slightly.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, mix cooled pasta, charred corn, cherry tomatoes, onion, cilantro, and cotija gently.
- Pour the dressing over the salad and toss until everything is evenly coated. Chill briefly to let flavors meld.
- Cover and refrigerate for at least 30 minutes before serving.
Serving
- Serve chilled, garnished with lime wedges and more cotija, if desired.
Notes
This pasta salad can be made ahead and holds up well in the fridge for up to 3 days.