Creamy Street Corn Pasta Salad
A bold, creamy pasta salad inspired by Mexican street corn—loaded with sweet corn, cotija, chili, lime, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: Boiled (pasta), Mixed
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
8 oz pasta (elbow, rotini, or bowtie)
2 cups corn kernels (fresh, grilled, canned, or frozen & thawed)
1/3 cup mayonnaise
1/3 cup sour cream or Mexican crema
1 tablespoon lime juice
1 teaspoon lime zest
1/2 teaspoon chili powder (plus extra for garnish)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese (or feta as a substitute)
1/4 cup chopped green onions or red onion (optional)
Jalapeño slices or hot sauce (optional, for heat)
Instructions
Cook pasta according to package directions until al dente. Drain, rinse under cold water, and let cool.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, zest, chili powder, garlic powder, salt, and pepper.
Add cooled pasta, corn, cilantro, cotija cheese, and onions (if using) to the bowl. Toss to coat evenly.
Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Garnish with extra cheese, chili powder, jalapeños, or hot sauce as desired.
Notes
Grilling the corn adds an authentic smoky flavor.
For a lighter version, substitute Greek yogurt for sour cream.
Make ahead and store chilled for up to 3 days.
Find it online: https://allrecipesmade.com/creamy-street-corn-pasta-salad/
