Mexican Street Corn Pasta Salad Recipe: Vibrant and Zesty
Mexican Street Corn Pasta Salad with vibrant, zesty flavor.
Ingredients
- 8 oz dried pasta farfalle, rotini, or penne
- 2 cups corn kernels
- 1 tbsp olive oil
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
- 1 jalapeño seeded and chopped (optional)
- Optional: Extra cotija cilantro, lime wedges
- Suggested Pairings: Iced tea tortilla chips
Instructions
- Cook pasta until al dente; drain and cool.
- Heat oil in a skillet; char corn for 5–7 minutes.
- Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Taste and adjust dressing with lime or salt.
- Combine pasta, corn, cotija, cilantro, onion, and jalapeño; toss with dressing.
- Chill for 30 minutes (optional).
- Serve in a white ceramic bowl with chips or chicken.
Notes
- Char corn for smoky flavor.
- Store in the fridge for 3 days; do not freeze.
- Try a vegan or spicy variation.
- Pair with a margarita.