Mexican Street Corn Pasta Salad
A delightful combination of flavors featuring sweet corn, creamy dressing, and a zesty kick, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups cooked pasta Use short pasta like penne or rotini.
- 1 cup sweet corn Canned or frozen, drained if canned.
- 1/2 cup cotija cheese Crumbled, use fresh for best flavor.
- 1/4 cup mayonnaise Provides creaminess.
- 2 tablespoons sour cream Adds tang.
- 1 tablespoon lime juice For brightness.
- 1 teaspoon chili powder Adds warmth.
- to taste salt and pepper Adjust according to preference.
- for garnish chopped cilantro Add for freshness.
Instructions
Preparation
- Boil salted water, add 2 cups of pasta, and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- If using frozen corn, blanch it in boiling water for about 2 minutes. If using canned corn, drain it well.
- In a bowl, combine 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, and 1 teaspoon chili powder. Whisk until smooth.
Assembly
- In a large bowl, add the cooked pasta, corn, and dressing mixture. Stir until well combined.
- Gently fold in 1/2 cup crumbled cotija cheese and season with salt and pepper to taste.
- Sprinkle chopped cilantro over the top for garnish.
Chilling
- Refrigerate the salad for at least 15 minutes before serving to let flavors meld.
Notes
Enhance flavors by adding a pinch of cumin to the dressing. Customize the salad with diced bell peppers or red onion for extra crunch.