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Mexican Street Corn Pasta Salad

A zesty and creamy Mexican Street Corn Pasta Salad bursting with charred corn, tangy lime, and a kick of chili. It’s the perfect fusion of summer freshness and bold Mexican flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Salad:
  • 12 oz short pasta rotini, penne, or shells
  • 4 cups corn kernels fresh, frozen, or canned
  • 1/2 cup cotija cheese crumbled (or feta)
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp olive oil for roasting corn
For the Dressing:
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne optional
  • Salt and black pepper to taste

Method
 

  1. Cook pasta in salted water until al dente. Drain and rinse with cool water.
  2. Heat olive oil in a large skillet over medium-high heat. Add corn and cook 5–7 minutes, stirring occasionally, until lightly charred. Cool slightly.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, and spices.
  4. In a large bowl, combine pasta, corn, cotija, and cilantro. Add dressing and toss gently until coated.
  5. Garnish with extra cheese, cilantro, and chili powder before serving