Mexican Street Corn Pasta Salad (Print-Friendly Version)
Perfect for summer gatherings and outdoor potlucks, this Mexican-inspired pasta salad pairs sweet corn, tender pasta, mayo, and cotija cheese for a burst of flavor. One to keep handy.
# Ingredients You’ll Need:
→ Salad Base
01 -
3 cups cooked rotini or penne pasta
02 -
2 cups corn, grilled, frozen, or canned
→ Dressing
03 -
1/3 cup mayonnaise
04 -
1/3 cup sour cream
05 -
1 tablespoon lime juice
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon garlic powder
09 -
Salt and pepper, to taste
→ Garnish
10 -
1/4 cup chopped fresh cilantro
11 -
1/3 cup crumbled cotija cheese
# How to Make It:
01 -
In a large mixing bowl, add the cooked and cooled pasta along with corn.
02 -
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until well combined.
03 -
Pour the prepared dressing over the pasta and corn mixture. Toss until all the ingredients are thoroughly coated.
04 -
Fold in the chopped cilantro and crumbled cotija cheese. Serve chilled or at room temperature.
# Extra Suggestions:
01 -
For best flavor, use freshly grilled corn on the cob. Allow pasta to cool to room temperature before mixing to prevent the dressing from separating.