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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Creamy Summer Delight

This Mexican Street Corn Pasta Salad is a creamy, flavorful dish perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Short Pasta Rotini or shells recommended.
For the Corn
  • 4 ears Fresh Corn Charred for best flavor.
For the Dressing
  • 0.75 cup Mayonnaise Creamy base for dressing.
  • 0.25 cup Sour Cream Can substitute with Greek yogurt.
  • 2 tbsp Lime Juice Fresh for best results.
  • 1 tsp Chili Powder Adjust to taste.
  • 1 tsp Smoked Paprika Enhances the charred flavor.
For the Topping
  • 0.75 cup Cotija Cheese Crumbled; feta can substitute.

Equipment

  • Large Pot
  • Grill or Skillet
  • Mixing bowl
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Char the corn on a grill or skillet for 10-12 minutes until kernels are charred. Cool and cut off kernels.
  3. Mix mayonnaise, sour cream, lime juice, chili powder, and smoked paprika in a bowl until smooth.
  4. Combine cooled pasta, charred corn, and dressing in a bowl. Fold gently to coat.
  5. Fold in crumbled cotija cheese carefully to maintain texture.
  6. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 550mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Serve chilled and garnish with extra cotija or herbs as desired. Best enjoyed fresh, but can be stored for up to 3 days in the fridge.

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