Go Back

Mexican Street Corn Pasta Salad

A refreshing pasta salad combining charred corn, creamy dressing, and vibrant flavors inspired by traditional Mexican street corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pasta
  • 8 oz rotini or penne pasta
For the corn
  • 2 cups grilled or canned corn Fresh corn on the cob recommended for authentic flavor.
For the dressing
  • 1/2 cup mayonnaise Choose quality mayonnaise for richer taste.
  • 2 tablespoons lime juice Provides acidity to balance the dish.
  • 1 tablespoon chili powder Adds heat and flavor contrast.
  • Salt and pepper to taste
For the finishing touches
  • 1/2 cup Cotija cheese, crumbled Enhances the dish's savory flavor.
  • 1/4 cup fresh cilantro, chopped Brings a bright, fresh element to the salad.

Method
 

Preparation
  1. Bring a pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
  2. In a large mixing bowl, combine the corn, mayonnaise, lime juice, chili powder, and a pinch of salt and pepper. Mix until well blended.
Assembly
  1. Gently toss the cooked pasta into the corn mixture, ensuring every piece is coated in the dressing.
  2. Fold in the crumbled Cotija cheese and chopped cilantro.
Serving
  1. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  2. Serve in a vibrant bowl and top with additional Cotija cheese and a sprinkle of chili powder, if desired.

Notes

For a lighter version, swap mayonnaise with Greek yogurt. Add cooked black beans for extra protein or sprinkle seeds for crunch.