Mexican Street Corn Pasta Salad
A vibrant pasta salad blending smoky grilled corn with creamy dressing, cotija, and fresh cilantro. Perfect for a zesty, balanced meal with a Mexican-American fusion twist.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 4–6 meals
- Category: Lunch
- Method: Boiling, Tossing
- Cuisine: Mexican-American Fusion
- Diet: Dairy-Free Option Available
Ingredients
250g macaroni or cotille pasta
2 cups corn kernels (fresh, canned, or grilled)
1/3 cup crumbled cotija or feta cheese
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup lime juice (from 2–3 limes)
1 tsp chili powder
1/4 cup chopped cilantro
Salt to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente (4–6 minutes). Drain and rinse with cold water.
While pasta cooks, prepare corn: For fresh corn, char kernels on grill or under a torch; for canned corn, roast kernels at 400°F (200°C) for 5 minutes.
In a bowl, mix mayo, sour cream, lime juice, chili powder, and a pinch of salt. Toss pasta with corn and dressing until well coated.
Fold in crumbled cheese and cilantro. Serve chilled or at room temperature.
Notes
Cotille pasta is ideal for texture. If using fresh corn, roast husked ears on a grill, then remove kernels.
Chili powder adds warmth; adjust to taste.
Store in an airtight container for up to 2 days.