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Mexican Street Corn Pasta Salad

The Mexican Street Corn Pasta Salad is a delightful combination of fresh ingredients, zesty flavors, and creamy textures. With the smoky sweetness of charred corn, the tanginess of lime, and the richness of the dressing, this salad is the perfect addition to any summer gathering. Whether it's a backyard barbecue, a potluck, or a picnic in the park, this salad will impress your guests and leave them craving more. So, gather your ingredients, get creative, and have fun cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients
  

  • 8 ozs Rotini Pasta (I use 16 ozs) You can use any noodle shape you like
  • 2 18 oz bags Frozen Roasting Mexican Corn Can use 4 ears of grilled corn and sauteed onion and pepper.
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tbsp olive oil to mix in noodles
  • 2 pinches cayenne
  • 2 large pinches black pepper
  • 1/2 cup mayonnaise of you choice
  • 1 cup sour cream
  • 2 limes use all their juice
  • 1 teaspoon lime zest
  • 1 cup cojita, queso fresco, or feta cheese

Instructions
 

  • Step 1: Cook the Pasta - Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente (1 minute less than the done time on instructions). Drain the cooked pasta and mix with olive oil. Set it aside.
    Step 2: Open the frozen Roasting Corn (it already has the onion and pepper in it) and put it in a colander to drain. If grilling fresh corn - put it on the grill for 10 minutes and saute the onion and bell pepper until tender and then combine.
    Step 3: Prepare the Dressing In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cayenne, salt, black pepper, and chopped cilantro (if you are using it). The dressing should have a creamy and tangy consistency.
    Step 4: Combine and Chill In a large mixing bowl, combine the cooked pasta, corn mixture, and the prepared dressing. Gently toss until all the ingredients are evenly coated. Make sure the pasta and corn are well incorporated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
    Step 5: Serve and Garnish Before serving, give the salad a final toss to redistribute the dressing. Transfer the Mexican Street Corn Pasta Salad to a serving bowl or platter. Sprinkle the crumbled cotija cheese, queso or feta cheese on top. Garnish with lime wedges and additional cilantro leaves if desired. Your refreshing summer salad is now ready to be enjoyed! ** Side Note - this can be served hot by heating the bags of frozen corn up in a skillet.**