Mexican Street Corn Pasta Salad
A bright, family-friendly pasta salad that combines the flavors of Mexican street corn with a creamy dressing, perfect for potlucks or weeknight dinners.
Ingredients
Main Ingredients
- 8 oz pasta (elbow or rotini) Use rotini for more nooks for dressing.
- 2 cups roasted corn (fresh or thawed frozen) Char frozen corn briefly in a hot skillet if using.
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup queso fresco, crumbled Feta or cotija can be used as substitutes.
Dressing Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain yogurt for a lighter option)
- Juice of 1 lime Juice of 1 lime (about 2 tablespoons)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Char the corn: heat a skillet or preheat a grill on high. Roast fresh corn until it has dark spots, then slice kernels off the cob. If using frozen, thaw and toss in a hot skillet until slightly browned. Cool.
Mixing
- In a large bowl, combine the cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently to combine.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Pour the dressing over the pasta mixture. Toss until everything is evenly coated. Refrigerate for at least 30 minutes to let flavors meld.
Serving
- Taste before serving and adjust lime, salt, or chili powder as needed. Serve chilled or slightly cool.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. If pasta absorbs dressing, stir in a tablespoon of mayo or a splash of lime before serving.