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Mexican Street Corn Pasta Salad is a must-try dish!

Mexican Street Corn Pasta Salad is a Must-Try Summer Delight

Mexican Street Corn Pasta Salad is a must-try dish that combines sweet corn, zesty lime, and creamy goodness for a refreshing summer meal.
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Prep Time 25 minutes
Chill Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 330 kcal

Equipment

  • - Large bowl
  • Whisk

Ingredients
  

For the Pasta

  • 3 cups cooked rotini or penne pasta

For the Corn

  • 2 cups grilled, frozen, or canned corn

For the Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

For the Garnish

  • 1/4 cup chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese

Instructions
 

Instructions

  • Combine the cooked and cooled pasta with the corn in a large bowl. Stir gently until the pasta is evenly mixed with the corn.
  • Whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a separate bowl.
  • Pour the dressing over the pasta mixture and toss until everything is fully coated.
  • Fold in the chopped cilantro and crumbled cotija cheese.
  • Chill the salad in the refrigerator for 30 minutes before serving.

Notes

Garnish with extra cilantro and cotija cheese before serving for an appealing touch.
Keyword corn salad, easy recipe, Mexican Street Corn Pasta Salad, party dish, pasta salad, summer salad