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Creamy Mexican Street Corn Pasta Salad

Mexican street corn pasta salad - featured image
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This easy pasta salad combines the smoky, caramelized flavor of roasted corn with a creamy mayo-lime dressing, cotija cheese, and fresh cilantro for a festive, comforting side dish inspired by Mexican street corn. Perfect for BBQs, potlucks, or quick lunches, it’s a crowd-pleaser that’s adaptable for dietary needs.

Ingredients

Scale
  • 8 oz small pasta shells (or rotini, penne)
  • 2 cups sweet corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt for lighter version)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tsp chili powder (or Tajín)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cotija cheese, crumbled (or feta)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1 jalapeño, seeded and finely diced (optional)
  • Extra cotija cheese (for garnish)
  • Chopped cilantro (for garnish)
  • Chili powder or Tajín sprinkle (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (7-9 minutes) until al dente. Drain and rinse under cold water. Set aside.
  2. Heat a cast iron skillet or grill pan over high heat. Add corn kernels and cook, stirring occasionally, until golden and lightly charred (about 5-7 minutes).
  3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.
  4. In a large mixing bowl, combine cooked pasta and charred corn. Pour dressing over and toss to coat evenly.
  5. Fold in cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using). Mix gently.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld, or serve immediately if short on time.
  7. Before serving, garnish with extra cotija, cilantro, chili powder or Tajín, and lime wedges.

Notes

For best flavor, use fresh corn and char it well. Rinse pasta after cooking to prevent mushiness. Adjust heat and lime to taste. For gluten-free, use chickpea or rice pasta. For dairy-free, use plant-based mayo and yogurt, and skip the cheese. Keep dressing separate if making ahead. Garnish with Tajín and lime wedges for extra zing.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy, mayo, cotija, BBQ, potluck, easy, summer, vegetarian

Find it online: https://norasfoods.com/creamy-mexican-street-corn-pasta-salad-recipe-best-easy-mayo-side/