Mexican Street Corn Pasta Salad
This vibrant and flavorful Mexican Street Corn Pasta Salad combines tender pasta with the fresh essence of street corn, zesty lime, and creamy dressing. Perfect for picnics, potlucks, or as a side dish, it’s a delightful twist on traditional pasta salad.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 grill or stovetop for corn optional
Ingredients
- 8 ounces pasta (fusilli or rotini)
- 2 cups corn kernels fresh, frozen, or canned
- 1 each red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice about 1 lime
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
- for garnish crumbled queso fresco or feta cheese optional
- for serving lime wedges optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- If using fresh corn, grill the corn on medium heat until charred and tender, about 5-7 minutes. Let cool and then cut the kernels off the cob. If using frozen or canned corn, ensure it’s thawed or drained and rinsed.
- In a large mixing bowl, combine the cooked pasta, corn kernels, diced bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve cold, garnished with crumbled queso fresco or feta cheese and lime wedges if desired.
Notes
For a spicy kick, you can add diced jalapeños or a dash of hot sauce to the dressing.
If preparing ahead of time, keep the dressing separate until just before serving to prevent the pasta from absorbing too much moisture.