Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad
Ingredients
For the Pasta Salad
- 1 pound pasta, such as elbow macaroni or rotini
- 2 cans corn, drained
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 jalapeño, seeded and diced
- 1/2 cup Cotija cheese, crumbled, for topping
- 1 lime, sliced, for garnish
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime juice, from 1 lime
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain well and transfer the cooked pasta to a large mixing bowl.
⏱️ 10 min
- 2
Add the drained corn, diced red onion, chopped cilantro, and seeded and diced jalapeño to the bowl with the pasta.
⏱️ 5 min
- 3
In a separate medium bowl, combine the mayonnaise, sour cream, and the juice of 1 lime. Whisk until smooth.
⏱️ 2 min
- 4
Add the chili powder, smoked paprika, cumin, and cayenne pepper to the dressing mixture. Whisk again until all the spices are well incorporated.
⏱️ 1 min
- 5
Pour the prepared dressing over the pasta and vegetable mixture in the large bowl. Mix thoroughly until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 6
Crumble the Cotija cheese over the top of the pasta salad. Garnish with additional fresh cilantro and a lime slice before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Pasta Salad
For the Pasta Salad
- 1 pound pasta, such as elbow macaroni or rotini
- 2 cans corn, drained
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 jalapeño, seeded and diced
- 1/2 cup Cotija cheese, crumbled, for topping
- 1 lime, sliced, for garnish
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime juice, from 1 lime
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain well and transfer the cooked pasta to a large mixing bowl.
⏱️ 10 min - 2
Add the drained corn, diced red onion, chopped cilantro, and seeded and diced jalapeño to the bowl with the pasta.
⏱️ 5 min - 3
In a separate medium bowl, combine the mayonnaise, sour cream, and the juice of 1 lime. Whisk until smooth.
⏱️ 2 min - 4
Add the chili powder, smoked paprika, cumin, and cayenne pepper to the dressing mixture. Whisk again until all the spices are well incorporated.
⏱️ 1 min - 5
Pour the prepared dressing over the pasta and vegetable mixture in the large bowl. Mix thoroughly until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 6
Crumble the Cotija cheese over the top of the pasta salad. Garnish with additional fresh cilantro and a lime slice before serving.
⏱️ 1 min