Mexican Street Corn Pasta Salad
A vibrant and refreshing pasta salad inspired by classic Mexican street corn, combining creamy dressing and bold flavors, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups cooked pasta Short shapes like rotini, shells, or elbows work best.
- 1 cup sweet corn Use fresh grilled corn when possible, but frozen or canned is fine.
- 1/2 cup cotija cheese Crumbled; can substitute with feta or queso fresco.
- 1/4 cup mayonnaise For a lighter version, replace half with plain Greek yogurt.
Dressing Ingredients
- 1 tablespoon lime juice Fresh is best; bottled can be used in a pinch.
- 1 teaspoon chili powder Adjust for desired spice level.
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Chopped cilantro For garnish, optional.
Instructions
Preparation
- In a large bowl, combine the cooked pasta, sweet corn, and cotija cheese.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Garnish with chopped cilantro if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This pasta salad is ideal for meal prep and can be stored in the fridge for 3–4 days. Stir in a bit of mayo or lime juice if it thickens up. Serve chilled or at room temperature.