Mexican Street Corn Pasta Salad (Printer-Friendly Version)
Creamy pasta salad featuring fresh corn, cherry tomatoes, cotija, and a lime chili dressing for a zesty bite.
# What You'll Need:
→ Pasta Salad Base
01 -
8 ounces elbow macaroni
02 -
1 cup corn kernels, fresh, frozen, or drained canned
03 -
1 cup cherry tomatoes, halved
04 -
1/2 cup red onion, finely chopped
05 -
1/2 cup fresh cilantro, chopped
06 -
1/2 cup cotija cheese, crumbled
→ Dressing
07 -
1/4 cup mayonnaise
08 -
1/4 cup sour cream
09 -
2 tablespoons freshly squeezed lime juice
10 -
1 teaspoon chili powder
11 -
Salt, to taste
12 -
Ground black pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking. Set aside.
02 -
If using fresh corn, slice kernels from the cob. If using frozen corn, thaw completely. If using canned, drain and rinse to remove excess salt.
03 -
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth and well combined.
04 -
In a large mixing bowl, combine cooked macaroni, corn, halved cherry tomatoes, red onion, cilantro, and cotija cheese. Pour dressing over salad and gently toss to ensure all ingredients are evenly coated.
05 -
Cover salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to develop. Stir gently before serving and adjust seasoning if needed.
# Additional Tips:
01 -
For optimal texture, always cook pasta al dente and rinse with cold water to prevent sticking. Chilling the salad before serving enhances flavor integration and freshness.
02 -
Cilantro and cotija cheese add authenticity, but you may include diced jalapeños or bell peppers for extra color and heat.
03 -
If serving later, prepare all ingredients in advance but add dressing just before chilling for the best flavor and texture.