Description
This creamy and tangy pasta salad features sweet corn and bold flavors, reminiscent of traditional Mexican street corn, and is perfect for summer gatherings.
Ingredients
Main Ingredients
- 8 oz short pasta (like rotini, elbows, or shells) (Holds the dressing well)
- 2 cups corn (grilled, roasted, fresh, or frozen) (Charred corn gives the best flavor)
- 1/2 cup mayonnaise (Creamy base)
- 1/2 cup sour cream or Greek yogurt (Adds tang)
- 2 tbsp lime juice (Brightens the salad)
- 1/2 cup cotija cheese (Salty and crumbly; feta can be used as a substitute)
- 1/4 cup cilantro, chopped (Fresh and herby)
- 1 tsp chili powder (For flavor)
- 1 tsp smoked paprika (Adds a smoky vibe)
- 1 clove garlic, minced (Enhances flavor)
- 1 ea jalapeno, diced (optional) (For heat)
Instructions
Preparation
- Cook the pasta in salted water until just tender. Drain and rinse with cool water.
- Prep the corn: char fresh corn in a skillet or on the grill, then cut it off the cob. If using frozen corn, thaw it and sauté for color.
Mixing
- In a bowl, combine mayonnaise, sour cream or yogurt, lime juice, garlic, chili powder, smoked paprika, and salt. Adjust seasoning to taste.
- In a large bowl, Combine pasta, corn, cilantro, jalapeno (if using), and most of the cheese. Add the dressing and mix until everything is coated.
Chilling and Serving
- Refrigerate for at least 30 minutes.
- Before serving, add a splash of lime juice, more cheese, and chili powder on top.
Notes
Can be made ahead and is best served chilled. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mexican