Mexican Street Corn Pasta Salad (Printable)

Vibrant pasta salad with sweet corn, zesty lime, and smoky creamy dressing inspired by Mexican street corn flavors.

# What You'll Need:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 2 cups corn kernels, fresh grilled or frozen thawed
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped

→ Cheese

07 - 3/4 cup crumbled cotija or feta cheese

→ Dressing

08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce, optional
16 - Salt and black pepper, to taste

# How to Prepare:

01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - If using fresh corn, heat a skillet over medium-high heat and char corn kernels until lightly browned, about 5 minutes. Allow to cool completely.
03 - In a large mixing bowl, combine cooled pasta, corn, red onion, bell pepper, jalapeño, and cilantro. Toss to distribute evenly.
04 - Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce if using, salt, and pepper until smooth and creamy.
05 - Pour dressing over salad mixture and toss until all ingredients are evenly coated with the creamy dressing.
06 - Gently fold in all but a small handful of cotija or feta cheese, reserving the remainder for garnish.
07 - Transfer to a serving bowl and sprinkle with reserved cheese. Refrigerate at least 20 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The smoky, tangy dressing clings to every curve and twist of the pasta so no bite is boring
  • You can make it hours ahead and it actually tastes better after chilling in the fridge
  • It converts even the people who claim they do not like salad into eager repeat helpings
02 -
  • Rinse the pasta with cold water immediately after draining or it will keep cooking and become mushy
  • The salad absorbs dressing as it sits, so save a little extra to stir in right before serving
  • Cotija cheese is quite salty, so taste the salad before adding extra salt to the dressing
03 -
  • Make this the night before for the most intense flavor development
  • If you are taking this to a party, bring a little extra dressing in a separate container

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