Mexican Street Corn Pasta Salad Recipe
A vibrant and tangy Mexican Street Corn Pasta Salad combining tender pasta with fresh corn, cherry tomatoes, cilantro, and a zesty creamy dressing inspired by traditional Mexican street corn flavors. Perfect as a refreshing side dish for summer gatherings or BBQs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz elbow pasta or rotini
Vegetables & Cheese
- 2 cups corn (fresh or canned)
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
Dressing
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Prepare the Salad Base: In a large bowl, combine the corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled cotija cheese, mixing gently to distribute evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined to form a flavorful dressing.
- Combine Pasta and Salad: Add the cooled pasta to the large bowl with the vegetable and cheese mixture. Pour the dressing over and toss gently until everything is evenly coated with the creamy dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together and serve chilled for the best taste.
Notes
- Fresh corn adds a sweeter and crunchier texture, but canned corn works well as a convenient alternative.
- Adjust chili powder quantity to control the spice level according to your taste preference.
- Use gluten-free pasta to make this salad gluten free.
- For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the dressing.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
Keywords: Mexican street corn, pasta salad, cotija cheese, creamy dressing, summer salad, side dish
