Mexican Street Corn Pasta Salad

• 8 oz pasta (rotini or farfalle work great)
• 3 cups grilled corn kernels (about 4 ears)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt for lighter option)
• 1 lime, zested and juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 cup crumbled Cotija cheese (optional)

Steps

1. 1 Cook pasta according to package instructions; drain and rinse under cold water to cool.
2. 2 In a large bowl, combine cooked pasta, grilled corn, cherry tomatoes, and red onion.
3. 3 In a smaller bowl, whisk together mayonnaise, sour cream, lime zest and juice, chili powder, and smoked paprika.
4. 4 Pour the dressing over the pasta mixture and stir to coat evenly.
5. 5 Season with salt and pepper to taste.
6. 6 Gently fold in cilantro.
7. 7 Serve immediately or chill for at least 30 minutes for flavors to meld. Top with Cotija cheese before serving if desired.

Equipment

• Large pot
• Large bowl
• Whisk

Variations

• Add black beans for extra protein.
• Incorporate diced jalapeños for a spicy kick.

Substitutions

• Substitute Cotija cheese with feta for a similar salty flavor.
• Use vegan mayo and yogurt for a vegan option.

Pairings

• Grilled chicken
• Warm corn tortillas
• Fresh mango salsa

Nutrition

Tips

• Grill the corn for a smoky depth of flavor, or use canned corn for a quicker option.
• Add avocado chunks for a creamy twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served chilled.

Freezing: This salad does not freeze well due to the mayonnaise-based dressing.

Serving Suggestions

• Serve with fresh lime wedges and extra cilantro.
• Pair with grilled chicken for a heartier meal.

FAQ