Description
This Mexican Street Corn Pasta Salad recipe is your new go-to for easy dinners, summer BBQs, or potluck gatherings. With bold flavors of charred corn, lime, chili powder, and creamy dressing wrapped around perfectly cooked pasta, it balances freshness with indulgence. Whether you’re searching for a quick dinner idea, a healthy snack twist, or a new food idea to impress a crowd, this dish hits all the right notes.
It’s a true flavor bomb: the kind that satisfies deeply while staying light enough for warm weather meals. Think creamy textures, bright acidity, and a gentle heat that you can adjust to taste. One bite and you’ll be hooked!
Ingredients
12 oz rotini or fusilli pasta
2 cups corn kernels (grilled or charred preferred)
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese (or feta)
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and pepper, to taste
Optional: jalapeños for extra heat
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Let it cool.
- Grill or char corn in a skillet. Let it toast slightly for extra flavor.
- In a bowl, whisk mayo, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- In a large bowl, combine pasta, corn, onion, bell pepper, cilantro, and cheese.
- Pour in dressing and toss everything until well coated.
- Chill for at least 30 minutes before serving.