Street Corn Pasta Salad

Street Corn Pasta Salad combines the smoky, tangy flavors of Mexican street corn with tender pasta, sweet corn, creamy lime dressing, cotija cheese, and fresh herbs. Perfect for cookouts, potlucks, meal prep, and easy summer dinners.

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Course: Salad, Side Dish

Cuisine: American Fusion, Mexican

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Abby Pinkmann

Cost: $5

Equipment

large pot
colander
large skillet
Large mixing bowl
Whisk

Ingredients

12 oz rotini pasta
4 cups corn kernels
1 red bell pepper, diced
1/4 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled
1 jalapeño, seeded and minced
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 limes, juiced
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
salt to taste
black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat a large skillet over medium-high heat. Add the corn kernels and cook for 5 to 8 minutes, stirring occasionally, until lightly charred. Allow the corn to cool slightly.
In a large bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
Add the cooked pasta, charred corn, bell pepper, red onion, jalapeño, cilantro, and cotija cheese to the bowl. Toss gently until everything is evenly coated with dressing.
Refrigerate the salad for at least 30 minutes before serving. Garnish with additional cilantro, cotija cheese, and a sprinkle of chili powder if desired.

Notes

For best flavor, refrigerate for at least 30 minutes before serving. Fresh corn provides the best texture, but frozen corn works well. Add grilled chicken or black beans for extra protein. Store leftovers in an airtight container for up to 4 days.

Nutrition