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Mexican Street Corn Pasta Salad


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  • Author: Lina Judi
  • Total Time: 25 minutes

Description

This vibrant and creamy pasta salad combines the flavors of classic Mexican street corn with rotini pasta. It’s a perfect side dish for barbecues or a refreshing main course!


Ingredients

Scale
  • 8 ounces rotini pasta
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
  • If using fresh corn, grill or roast it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw and lightly roast in a pan. If using canned corn, drain and roast in a pan.
  • In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until smooth.
  • Add the cooked pasta, corn kernels, red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss everything together until well coated.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, and enjoy!

Notes

This salad can be made a day ahead for even more flavor!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes