Mexican Street Corn Pasta Salad
A bright, creamy pasta salad that captures the smoky-sweet charm of Mexican street corn in a scoopable summer side dish, perfect for picnics and potlucks.
Ingredients
Pasta and Corn
- 8 oz pasta (such as rotini or penne) Choose a short, ridged shape. Durum wheat for firm chew.
- 2 cups corn kernels (fresh, canned, or frozen) Fresh grilled corn is best for flavor. If using frozen, thaw and pat dry.
Dressing
- 1/4 cup mayonnaise For creaminess.
- 1/4 cup sour cream Adds tang.
- 1 tbsp lime juice Freshly squeezed is best.
- 1 tsp chili powder For spice.
- 1/2 tsp paprika For additional flavor.
- 1/2 tsp garlic powder Enhances taste.
- to taste Salt and pepper Add to your preference.
Mix-ins
- 1/4 cup crumbled cotija cheese Adds savory tang.
- 1/4 cup chopped cilantro Freshness.
- 1/4 cup diced red onion For crunch.
- 1 each jalapeño, seeded and diced (optional) Add for heat.
Instructions
Preparation
- Cook the pasta according to package instructions. Bring a large pot of salted water to a rolling boil and cook until al dente. Drain and rinse with cool water to stop cooking.
- Prepare the corn by cutting kernels from fresh corn cobs and cooking until charred or thaw if using frozen. Drain and pat dry if using canned corn.
Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth.
Combine
- Add cooked pasta, corn, cotija, cilantro, red onion, and jalapeño to the dressing. Toss gently until everything is evenly coated.
Chill
- Cover and chill in the refrigerator for at least 30 minutes to meld flavors.
Notes
Best served slightly chilled for pronounced flavors. Store in an airtight container for up to 3 days.