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Mexican Street Corn Pasta Salad

A vibrant pasta salad that combines the flavors of Mexican street corn with a creamy dressing, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces elbow macaroni Can substitute with any short pasta.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped Fresh herbs elevate flavor.
  • 1/2 cup cotija cheese, crumbled Can substitute with feta.
Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
  2. Prepare the corn: grill fresh corn and cut kernels off the cob, or use frozen/canned corn.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the creamy dressing.
  4. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
  5. Pour the dressing over the pasta mixture and toss until well coated.
  6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  7. Serve chilled, with additional lime wedges if desired.

Notes

For a gluten-free version, try quinoa instead of pasta. Leftovers can be stored in an airtight container in the fridge for up to 3 days.