Mexican Street Corn Pasta Salad
A bright and creamy summer salad featuring sweet charred corn, tangy lime, and salty cotija cheese.
Ingredients
Pasta and Vegetables
- 8 oz elbow or rotini pasta Choose shapes that trap dressing and kernels.
- 2 cups corn Use fresh grilled, canned, or thawed frozen corn.
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved Use firm tomatoes to reduce wateriness.
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled Can substitute with parmesan or feta.
Dressing
- 1/4 cup mayonnaise Can replace with yogurt for a lighter option.
- 2 tbsp lime juice Adjust to taste after chilling.
- 1 tsp chili powder Can swap for smoked paprika.
- Salt and pepper To taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and spread to cool.
- Char or sauté fresh corn until lightly browned; if using canned, drain and pat dry. Combine corn, diced onion, halved tomatoes, chopped cilantro, and cotija in a large bowl.
- Whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper in a separate bowl until smooth.
- Add the cooled pasta to the bowl with vegetables and cheese, pour the dressing over, and gently toss to combine.
- Cover and chill in the refrigerator for at least 30 minutes. Serve chilled or at cool room temperature.
Notes
Store in an airtight container for up to 3 days. Do not freeze as the mayo-based dressing can separate.