Mexican Street Corn Pasta Salad

This Street Corn Pasta Salad is a unique side dish that combines sweet corn with mayonnaise, sour cream, lime, spices, and cotija cheese and it's all tossed with pasta for a delicious main salad.

Course Main Course

Cuisine Mexican

Keyword Mexican street corn pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 382.3kcal

Author Susan Pridmore

Ingredients

Brussels Sprouts

1 pound rotini pasta
2 cups fresh corn kernels or frozen
½ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoon freshly squeezed lime juice about 1 lime
1 teaspoon chili powder
¼ teaspoon cayenne pepper
½ teaspoon garlic salt
pinch black pepper
½ cup crumbled cotija cheese
¼ cup chopped cilantro

Instructions

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook to al dente. It's best to cook it 1-2 minutes less than recommended on the package to avoid overcooking.
Drain the pasta, rinse with cold water, and set aside to cool completely.
Shuck the corn and slice off the kernels using a chef's knife. Heat a large non-stick skillet over medium-high heat and add the corn kernels. Pan-roast the kernels until they start to get dark brown spots.
Allow to cool to room temperature.
Combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt in a large mixing bowl. Add black pepper to taste.
Add the cooled corn, cooled pasta, Cotija cheese, and cilantro, and toss to completely coat the pasta and corn.
Cover the pasta salad with plastic wrap and refrigerate for 1-2 hours until chilled. This will also meld the flavors together before serving.

Nutrition