Description
This vibrant Mexican Street Corn Pasta Salad combines the flavors of grilled corn, creamy dressing, and crumbled cotija cheese, creating a refreshing and satisfying dish perfect for potlucks or summer gatherings!
Ingredients
Scale
- 3 cups cooked pasta (penne or rotini)
- 1 1/2 cups grilled corn (fresh or frozen)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta and grilled corn.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Pour the dressing over the pasta and corn mixture, tossing to coat evenly.
- Stir in crumbled cotija cheese and chopped cilantro until well combined.
- Season with salt and pepper to taste. Chill for at least 30 minutes before serving to let the flavors meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. For added crunch, consider mixing in diced bell peppers or red onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes