Description
This vibrant and flavorful Mexican Street Corn Pasta Salad is a creamy, tangy, and slightly spicy dish, featuring charred corn, cotija cheese, and a zesty lime dressing. Perfect for picnics, BBQs, or a delicious side dish!
Ingredients
Scale
- 8 oz pasta
- 2 tbsp olive oil
- 4 cups corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1 clove garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add corn and cook until lightly charred, about 5-7 minutes.
- In a large bowl, mix together mayonnaise, sour cream, cotija cheese, cilantro, chili powder, minced garlic, and the juice of one lime.
- Add cooked pasta and charred corn to the bowl. Mix until well combined.
- Season with salt and pepper to taste.
- Serve chilled and enjoy!
Notes
- For an extra smoky flavor, you can grill the corn on the cob before removing the kernels.
- You can adjust the amount of chili powder for more or less heat.
- This salad is best served chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes