Description
A creamy and smoky Mexican street corn-inspired pasta salad, featuring roasted corn, cotija cheese, tangy lime, and a hint of spice for the perfect balance of flavors. This easy side dish is great for BBQs, picnics, or any occasion!
Ingredients
Scale
- 8 oz small pasta (elbow, ditalini, or shells)
- 2 cups corn (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup diced red onion
Instructions
-
Cook the Pasta
- Boil pasta according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process.
-
Prepare the Corn
- If using fresh corn, grill or sauté until slightly charred.
- If using canned or frozen corn, lightly pan-roast for a smoky flavor.
-
Make the Dressing
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
-
Combine Everything
- Add pasta, charred corn, red onion, and cilantro to the dressing.
- Toss well to coat everything evenly.
-
Garnish & Serve
- Top with crumbled cotija cheese and an extra sprinkle of chili powder for garnish.
- Serve chilled or at room temperature.
Notes
- Make It Spicier: Add cayenne pepper or diced jalapeños for a kick.
- Dairy-Free Option: Use vegan mayo and cashew-based sour cream.
- Meal Prep Friendly: Keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Tossing
- Cuisine: Mexican, Fusion