Spice Up Your Summer with Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that bursts with vibrant flavors and is quick to prepare.
Equipment
- - Large bowl
- Whisk
Ingredients
For the Pasta
- 3 cups cooked rotini or penne pasta
For the Corn
- 2 cups grilled, frozen, or canned corn
For the Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- salt and pepper to taste
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 1/3 cup cotija cheese, crumbled
Instructions
Preparing the Salad
- In a large bowl, mix the cooked and cooled pasta with 2 cups of corn. Toss gently to ensure even distribution of ingredients.
- In a separate bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tablespoon lime juice, and spices (1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder). Add salt and pepper to taste.
- Pour the creamy dressing over the pasta and corn mixture. Toss everything until fully coated and every bit of pasta glistens with flavor.
- Gently fold in 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese to add that signature street corn flair.
- Refrigerate the salad for at least 30 minutes before serving; this allows the flavors to meld beautifully together.
Notes
Serve with extra lime wedges for added zing. Allowing the salad to chill for at least 30 minutes helps the flavors meld.