Mexican Street Corn Pasta Salad
A breezy and colorful pasta salad that combines the flavors of Mexican street corn—lime, chili, cotija—for a quick and picnic-ready dish.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (rotini or penne)
- 1 cup corn (fresh, canned, or frozen) Grilled fresh corn adds the best smoky bite.
- 1 cup cherry tomatoes, halved Salt lightly and drain to avoid watering down the salad.
- 1/4 cup red onion, diced Soak briefly in cold water for milder flavor.
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise Use Greek yogurt for a lighter version.
- 1 tablespoon lime juice Freshly squeezed.
- 1 teaspoon chili powder Adjust to taste; smoked paprika or cayenne can be used.
Cheese
- 1/2 cup cotija cheese, crumbled Feta is an acceptable substitute.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Drain and run under cold water or spread on a tray to cool quickly.
- If using fresh corn, char it on a hot skillet or grill for 4–6 minutes per side, then cut the kernels off the cob. For frozen, thaw and pat dry; for canned, drain thoroughly.
Mixing
- In a large bowl, combine the cooled pasta with corn, cherry tomatoes, red onion, cilantro, and crumbled cotija.
- In a small bowl, whisk together mayo, lime juice, chili powder, and a pinch of salt and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Serving
- Serve chilled or at room temperature. Garnish with extra cotija and cilantro if desired.
Notes
Store in an airtight container for up to 3–4 days. Stir in extra lime juice or mayo before serving to refresh texture.