Mexican Street Corn Pasta Salad
A delightful salad that combines the fun flavors of street corn with pasta, featuring a colorful mix of fresh ingredients and a creamy dressing.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (like rotini or fusilli)
- 2 cups corn (fresh, canned, or frozen) Fresh corn is preferred for best flavor.
- 1/4 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 Juice of 2 limes Freshly squeezed is best.
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings
- Cotija cheese for topping
Instructions
Preparation
- Cook the pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled pasta, corn, red onion, cherry tomatoes, and cilantro.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Top with Cotija cheese and additional cilantro if desired.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Keep Cotija cheese separate until ready to serve for best taste.