Creamy Mexican Street Corn Pasta Salad
A vibrant, zesty pasta salad inspired by Mexican street corn, featuring charred corn, tender pasta, and a creamy, lime-infused dressing for a bold and refreshing side dish.
Equipment
- Large pot for pasta
- Large skillet
- Mixing bowls
- Whisk
Ingredients
- 1 lb rotini or fusilli pasta
- 4 cups corn kernels (fresh or thawed)
- 1 tbsp olive oil
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup cotija cheese, crumbled
- salt to taste
- smoked paprika to taste
Instructions
- Cook pasta in salted water until al dente. Drain, rinse with cool water, and set aside.
- Heat olive oil in a skillet over high heat. Add corn and cook until charred, about 5 minutes. Let cool.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and cumin.
- In a large bowl, combine pasta, corn, red onion, and cilantro.
- Pour dressing over the salad and toss until evenly coated.
- Fold in cotija cheese and season with salt and smoked paprika to taste.
- Chill for 30 minutes before serving for best flavor.
Notes
Alice-Approved: For a professional touch, garnish with extra lime wedges and fresh cilantro just before serving.
Vegetarian-Friendly: This dish is naturally vegetarian and perfect for summer entertaining.