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Mexican Street Corn Pasta Salad

A refreshing and flavorful pasta salad made with sweet corn, cherry tomatoes, zesty lime, and cotija cheese, perfect for potlucks and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces elbow macaroni Cooked until al dente
  • 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 cotija cheese Crumbled
Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice Freshly squeezed for best flavor
  • 1 teaspoon chili powder
  • Salt and pepper To taste

Method
 

Preparation
  1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
  2. Prepare the corn: grill fresh corn and cut the kernels off the cob, or use frozen/canned corn.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
Mixing
  1. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
  2. Pour the dressing over the pasta mixture and toss until well coated.
Chilling
  1. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  2. Serve chilled, with additional lime wedges if desired.

Notes

Keep leftovers in an airtight container in the fridge for about 3-4 days. This salad can be made a day in advance for even better flavor. For variations, try using feta cheese or add black beans for extra protein.