Description
This Mexican Street Corn Pasta Salad is creamy, tangy, smoky, and packed with sweet corn, cotija cheese, fresh cilantro, and zesty lime flavor. The perfect make-ahead side dish for BBQs, cookouts, potlucks, picnics, and Fourth of July parties. Easy to make and always a crowd favorite!
Ingredients
Scale
For the Pasta Salad
- 3 cups cooked rotini or penne pasta, cooled
- 2 cups corn (grilled, frozen and thawed, or canned and drained)
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
For the 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
- Salt and black pepper, to taste
Instructions
Instructions
Step 1: Combine Pasta and Corn
In a large mixing bowl, combine the cooked and cooled pasta with the corn.
Step 2: Make the Dressing
In a separate bowl, whisk together:
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Salt
- Pepper
Mix until smooth and creamy.
Step 3: Toss Everything Together
Pour the dressing over the pasta and corn mixture.
Toss until the pasta is evenly coated.
Step 4: Add the Finishing Touches
Fold in the chopped cilantro and crumbled cotija cheese.
Step 5: Chill
Cover and refrigerate for at least 30 minutes before serving.
Step 6: Serve
Garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired.
Serve chilled.
Notes
- Grilled corn adds the most authentic street corn flavor.
- Add diced jalapeños for a spicy kick.
- A few dashes of hot sauce can boost the heat level.
- Cotija cheese can be replaced with feta cheese if needed.
- This salad tastes even better after a few hours in the refrigerator.
- Perfect for BBQs, picnics, potlucks, and Fourth of July celebrations.
- Prep Time: 15 Minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Calories: 275
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 31g
- Protein: 7g
- Cholesterol: 18mg