Mexican Street Corn Pasta Salad
A colorful and flavorful salad combining the sweetness of corn with savory spices, creamy dressing, and crispy vegetables — perfect for summer barbecues or quick weeknight dinners.
Ingredients
Main Ingredients
- 8 oz pasta (any shape) Cooked to al dente
- 1 can corn (or 2 cups of fresh corn, grilled) If using fresh corn, grill and cut kernels off the cob
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 jalapeño, deseeded and diced Optional for heat
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese (or feta cheese) For creaminess
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- If using fresh corn, grill the ears until slightly charred, then cut the kernels off the cob. If using canned corn, simply drain the liquid.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Mixing and Serving
- In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Let the salad sit in the fridge for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
This salad tastes even better the next day, so make extra! Store in an airtight container in the refrigerator for up to 3 days. For freezing, store the dressing and salad separately.