Mexican Street Corn Pasta Salad (Print View)
A vibrant blend of pasta, charred corn, cotija, and tangy dressing—fresh, creamy, and full of bold flavors.
# What You'll Need:
→ Salad Base
01 -
8 ounces rotini pasta
02 -
2 cups corn kernels, fresh or frozen or canned
03 -
1/4 cup red onion, finely diced
04 -
1/4 cup fresh cilantro, chopped
→ Dressing
05 -
1/2 cup mayonnaise
06 -
1/4 cup sour cream
07 -
1 tablespoon lime juice
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Toppings
12 -
1/2 cup cotija cheese, crumbled
# Directions:
01 -
Boil rotini pasta in a large pot of salted water according to package directions until al dente, about 7 to 9 minutes. Drain thoroughly and allow to cool.
02 -
Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, for 5 to 7 minutes or until lightly charred. Remove from heat and let cool.
03 -
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until combined.
04 -
Add cooled rotini, charred corn, crumbled cotija cheese, red onion, and chopped cilantro to the bowl. Toss thoroughly to ensure even coating.
05 -
Taste and adjust seasoning with salt and black pepper as needed. Serve immediately or refrigerate until ready to enjoy.
# Notes:
01 -
For maximum flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.