Mexican Street Corn Pasta Salad
A delightful fusion of traditional Mexican street corn and pasta, this salad is creamy, tangy, and perfect for gatherings.
Ingredients
Pasta and Corn
- 8 ounces rotini pasta Cooked until al dente
- 2 cups corn kernels Can be fresh, frozen, or canned
Dressing and Mix-ins
- 1/2 cup cotija cheese Crumble before adding
- 1/4 cup red onion Finely diced
- 1/4 cup fresh cilantro Chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper To taste
Instructions
Cooking the Pasta and Corn
- Cook the rotini pasta according to the package instructions until it reaches an al dente texture.
- Once cooked, drain the pasta and set it aside to cool.
- In a skillet over medium-high heat, add the corn kernels and cook for 5-7 minutes until slightly charred.
- Remove from heat and allow the corn to cool.
Preparing the Dressing
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Stir the mixture until well blended.
Combining Ingredients
- Add the cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the dressing mixture.
- Toss everything together until evenly coated.
- Taste the pasta salad and adjust the seasoning as needed.
Serving
- Serve immediately or refrigerate until ready to serve.
Notes
For added crunch, consider tossing in diced bell peppers or jalapeños. To lighten the dish, substitute Greek yogurt for sour cream, and use a lighter mayonnaise.