Mexican Street Corn Pasta Salad
A vibrant and delicious fusion of Mexican street corn flavors and hearty pasta, perfect for summer gatherings or a quick weeknight dinner.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or penne) You can use any shape of pasta you prefer.
- 1 cup corn (fresh, frozen, or canned) Use your preferred corn type.
- 1/2 cup diced red bell pepper Adds color and crunch.
- 1/4 cup chopped red onion For extra flavor.
Dressing
- 1/4 cup mayonnaise You can substitute with Greek yogurt for a lighter option.
- 1/4 cup sour cream For creaminess.
- 2 tbsp lime juice To brighten the flavors.
- 1 tbsp chili powder For a kick of spice.
- 1 tbsp cotija cheese (optional) Sprinkle on top for extra flavor.
- to taste Salt and pepper For seasoning.
Garnish
- Chopped cilantro For garnish.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Combining Ingredients
- In a large bowl, combine the corn, bell pepper, and red onion.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the cooked pasta to the vegetable mixture and pour the dressing over. Toss to combine.
Serving
- Top with cotija cheese and cilantro before serving. Enjoy it cold or at room temperature.
Notes
This salad is best if made ahead of time, as the flavors meld together after sitting in the fridge. It can last for about 3 days in an airtight container. If it thickens, add a splash of milk or lime juice to loosen it up.