Description

Easy Mexican Street Corn Pasta Salad is a vibrant, creamy dish that combines smoky charred corn, tangy lime, zesty spices, and a luscious creamy dressing with tender pasta. Perfect for quick lunches, summer gatherings, or as a colorful side, this recipe is flavorful, kid-friendly, and visually appealing with bright yellow corn and fresh herbs.

Ingredients

Scale

Pasta and Corn

8 ounces rotini or bowtie pasta
2 cups fresh corn kernels, charred or roasted

Dressing and Seasonings

1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste

Cheese and Herbs

1/2 cup crumbled cotija or feta cheese
1/4 cup chopped fresh cilantro

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Instructions

Cook the Pasta: Boil the rotini or bowtie pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool the pasta for the salad.
Prepare the Corn: Roast fresh corn kernels in a hot skillet or on a grill until lightly charred and smoky to capture that authentic Mexican street corn flavor.
Mix the Dressing: In a bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy, creating the salad’s signature tang and spice.
Combine Salad Ingredients: Toss the cooled pasta with the charred corn, chopped cilantro, and creamy dressing, ensuring everything is evenly coated.
Add Cheese and Chill: Gently fold in the crumbled cotija or feta cheese, then refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Notes

Choose bite-sized pasta shapes like rotini or bowtie for better sauce grip and ease of eating.
Do not skip charring the corn; it adds essential smokiness and depth.
Adjust the lime juice gradually to balance tanginess with creaminess.
Chill the salad before serving to enhance flavor melding and texture.
Always use fresh cilantro for the best burst of flavor.
May use frozen corn if fresh is unavailable; thaw and sauté to get a slight char.
For a vegan option, substitute mayonnaise with vegan mayo and use plant-based cheese or omit cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: No Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg