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Mexican Street Corn Pasta Salad

A creamy and tangy pasta salad inspired by Mexican street corn, perfect for potlucks and cozy lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (elbow or rotini)
  • 2 cups corn (fresh or canned)
  • 1/2 cup red onion (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup cilantro (chopped) Add just before serving for freshness.
  • 1/2 cup cotija cheese (crumbled) Can swap with feta or a dairy-free alternative.
Dressing
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 2 tbsp lime juice
  • 1 tsp chili powder Add more for extra spice.
  • to taste salt and pepper

Method
 

Preparation
  1. Cook the pasta according to package instructions. Once done, drain and let it cool.
  2. In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
  3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
  4. Add the cooled pasta to the vegetable mixture and pour the dressing over it.
  5. Toss everything together until well combined.
Chilling
  1. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be served warm or chilled, and holds well in the refrigerator for about 3-5 days. Store in an airtight container for freshness. Avoid adding cilantro until ready to serve for optimal taste.