Flavorful Mexican Street Corn Pasta Salad
A creamy, tangy, smoky pasta salad featuring charred corn, cotija cheese, and a zesty lime dressing. Perfect for summer gatherings, potlucks, or a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Mexican
Ingredients
- 8 ounces rotini or elbow macaroni pasta
- 3 ears fresh corn, husked (about 2 cups kernels) or 1 ½ cups frozen corn, thawed
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 large lime
- ¼ cup chopped fresh cilantro (optional)
- ½ cup crumbled cotija cheese
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of rotini or elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to stop cooking. Set aside to cool slightly.
- Using a sharp knife, cut the kernels off 3 ears of fresh corn. Heat 1 tablespoon olive oil in a cast iron skillet or grill pan over medium-high heat. Add corn kernels in a single layer and cook without stirring for 3-4 minutes to get a nice char, then toss and cook for another 2-3 minutes until smoky and slightly browned. Remove from heat and let cool.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Add the cooled pasta and charred corn kernels to the dressing. Toss gently to coat evenly.
- Fold in crumbled cotija cheese and chopped cilantro. If cilantro is omitted, the salad still tastes good but loses some herbal freshness.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
For best flavor, char the corn kernels to get a smoky depth. Rinse pasta under cold water after cooking to stop cooking and cool quickly. Adjust chili powder to taste for desired heat. If salad feels dry after chilling, stir in extra lime juice or olive oil before serving. Use avocado mayo for a healthier twist or add diced jalapeños for extra spice. Store leftovers in an airtight container in the fridge up to 3 days; toss with lime juice and olive oil before serving again. Reheating is not recommended.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 14
- Carbohydrates: 38
- Protein: 7
Keywords: Mexican street corn, pasta salad, cotija cheese, charred corn, summer salad, creamy dressing, smoky flavor, easy recipe, potluck dish