Description
This Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy lime dressing, and cotija cheese in a chilled pasta base—perfect for summer.
Ingredients
3 cups cooked rotini or penne pasta
2 cups corn (grilled, frozen, or canned)
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
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese
Instructions
1. Cook pasta according to package; drain and cool.
2. Grill or prepare corn; set aside.
3. In a bowl, whisk mayo, sour cream, lime, spices, salt, and pepper.
4. Toss pasta and corn in dressing until fully coated.
5. Fold in cotija cheese and chopped cilantro.
6. Chill for 30 minutes before serving.
Notes
Can be made a day ahead. Substitute feta if cotija is unavailable. Add grilled chicken or black beans to make it a meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg