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Mexican Street Corn Pasta Salad

A creamy, zesty pasta salad inspired by Mexican street corn with grilled corn, lime, chili, and cotija cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta cooked al dente
  • 3 cups corn kernels grilled
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice fresh
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup red onion finely diced
  • 1 jalapeño optional, diced
  • 0.25 cup cilantro chopped
  • 0.5 cup cotija cheese crumbled

Equipment

  • Large pot
  • Mixing bowls
  • Grill pan or grill
  • Sharp knife

Method
 

  1. Cook pasta in salted water until al dente. Drain and cool.
  2. Grill corn until lightly charred, then cut kernels from the cob.
  3. Whisk mayonnaise, sour cream, lime juice, garlic, and spices in a bowl.
  4. Add pasta to the dressing and toss to coat evenly.
  5. Fold in grilled corn, onion, jalapeño, cilantro, and cotija cheese.
  6. Adjust seasoning, chill 30 minutes, and serve.

Notes

Best served chilled; flavors improve after resting.