lime, and a bit of spice, all tossed with pasta for a satisfying and unique dish. Perfect for barbecues, picnics, or any gathering, this dish is sure to impress with its balance of creamy, tangy, and smoky flavors. It’s an easy-to-make, crowd-pleasing side that adds a fun Mexican flair to your table.

Kitchen Equipment Needed

Large pot (for boiling pasta)
Large mixing bowl
Skillet or grill (for roasting the corn)
Spoon or spatula for mixing
Zester or juicer for lime

Ingredients Overview

This recipe combines rotini or another pasta of your choice with fresh roasted or grilled corn kernels, creamy mayonnaise, tangy lime, and a sprinkle of crumbled cotija cheese. A touch of chili powder or paprika gives it a smoky kick, while fresh cilantro adds a burst of freshness. The combination of ingredients creates a savory, tangy, and slightly spicy salad that will be a hit at any gathering.

Step-by-Step Instructions

1. Cook the Pasta

Start by cooking 8 oz of pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Roast the Corn

If using fresh corn on the cob, heat a skillet over medium heat and roast the corn, turning occasionally, until it’s charred and tender (about 7-10 minutes). You can also grill the corn if preferred. Once the corn is roasted, remove the kernels from the cob and set aside. Alternatively, you can use frozen or canned corn, but roasted or grilled corn gives the salad a deeper flavor.

3. Prepare the Dressing

In a separate bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. Adjust seasoning as needed.

4. Combine the Salad

In a large mixing bowl, add the cooled pasta, roasted corn kernels, and a handful of fresh cilantro (chopped). Pour the dressing over the pasta and corn mixture, stirring to combine evenly.

5. Add Cotija Cheese

Sprinkle 1/2 cup crumbled cotija cheese over the top of the salad and gently mix it in. For added flavor, you can reserve some cotija cheese to sprinkle on top when serving.

6. Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Garnish with extra lime wedges and cilantro before serving, if desired.

Recipe Tips

Adjust Spice Level: If you like a spicier version, feel free to add more chili powder or a few dashes of hot sauce.
Use Mexican Crema: For a richer dressing, substitute sour cream with Mexican crema.
Add Protein: You can turn this into a more substantial dish by adding grilled chicken, shrimp, or even black beans.
Make Ahead: This pasta salad can be made ahead of time and stored in the fridge for up to 2 days. Just make sure to stir well before serving.

What to Serve With This Recipe

Mexican Street Corn Pasta Salad is a great side dish for tacos, grilled meats, or barbecued chicken. Pair it with a refreshing fruit salad or chips and salsa for a complete Mexican-inspired meal.

Frequently Asked Questions

Can I use frozen or canned corn?
Yes, you can use frozen or canned corn if fresh corn isn’t available. Just be sure to roast or sauté the corn to bring out its flavor.

Can I make this salad vegan?
Yes, to make this salad vegan, substitute the mayo with a plant-based version and use dairy-free cheese, such as vegan cotija or another variety.

How long can I store this pasta salad?
The pasta salad will keep in the fridge for up to 2 days. After that, the ingredients may start to lose their texture, especially the corn.

Serving Suggestions

Serve the salad chilled, garnished with extra lime wedges and a sprinkle of cilantro for a fresh, zesty finish. It pairs beautifully with grilled steak, chicken, or even a vegetable fajita platter for a full Mexican-themed meal.

Ingredients

8 oz rotini or other pasta
2-3 ears of corn (or 2 cups frozen or canned corn)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup crumbled cotija cheese
Fresh cilantro, chopped (for garnish)

Instructions

Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
Roast the corn on the cob in a skillet or on the grill, turning until charred and tender. Remove the kernels and set aside.
In a bowl, whisk together the mayo, sour cream, lime juice, chili powder, garlic powder, and salt and pepper.
In a large mixing bowl, combine the cooked pasta, roasted corn, and cilantro.
Pour the dressing over the pasta mixture and stir to combine.
Add crumbled cotija cheese and gently mix it in.
Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve with extra lime wedges and cilantro, if desired. Enjoy!