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Creamy Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad - featured image
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A creamy, tangy pasta salad with smoky charred corn and zesty lime, perfect for potlucks, family gatherings, or quick dinners.

Ingredients

Scale
  • 12 ounces short pasta (bowtie, penne, or rotini)
  • 4 ears fresh corn or 3 cups frozen/canned corn
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: diced jalapeños, avocado chunks, or paprika

Instructions

  1. Boil the pasta in a large pot of salted water according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. Char the corn: Grill fresh corn over medium-high heat for 8–10 minutes, turning occasionally, until slightly charred. For frozen or canned corn, char in a hot skillet with oil for 5–7 minutes. Let cool and cut kernels off the cob if using fresh corn.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
  4. In a large mixing bowl, combine cooked pasta, charred corn kernels, cotija cheese, and chopped cilantro.
  5. Pour the dressing over the pasta mixture and toss until evenly coated. Adjust seasoning as needed.
  6. Optional: Add diced jalapeños, avocado chunks, or paprika for extra flavor.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Let the salad chill for at least 30 minutes to enhance flavors. Adjust chili powder and lime juice to suit your taste. Rinse pasta after cooking to avoid a gummy texture.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy dressing, summer barbecue, potluck recipe

Find it online: https://tastypierecipes.com/creamy-mexican-street-corn-pasta-salad-recipe-youll-love-2/