Description
This Mexican Street Corn Pasta Salad is creamy, zesty, and full of flavor. Sweet corn, juicy tomatoes, fresh cilantro, and cotija cheese come together in a tangy lime-chili dressing. Perfect for BBQs, potlucks, or an easy weeknight side.
Ingredients
8 ounces elbow macaroni (or rotini)
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper, to taste
Instructions
Cook the Pasta – Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7–9 minutes. Drain and rinse under cold water.
Prepare the Corn – If using fresh corn, cut kernels from the cob. Thaw frozen corn or drain canned corn.
Make the Dressing – In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Combine Ingredients – In a large bowl, mix pasta, corn, tomatoes, red onion, cilantro, and cotija cheese. Pour dressing over and toss gently until well coated.
Chill & Serve – Cover and refrigerate for at least 30 minutes. Stir, taste, and adjust seasoning before serving.
Notes
For a lighter version, swap sour cream with Greek yogurt.
Add diced jalapeños for extra spice.
Best served chilled, but can be enjoyed warm.
Keeps up to 3 days in the fridge in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad , Side dish
- Method: Mixing, Chilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg