This Mexican Street Corn Pasta Salad brings a fun and flavorful twist to traditional pasta salads. Packed with sweet corn, juicy cherry tomatoes, and a hint of lime, it combines classic Mexican street corn elements with the comforting texture of pasta. The creamy dressing infused with smoked paprika and chili powder gives it a slight kick, balancing perfectly with the tangy lime zest and refreshing cilantro.
Ingredients:
- Salad
- 3 cups cooked pasta (such as rotini or bowtie)
- 2 cups corn kernels (fresh, grilled, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup crumbled Cotija cheese (or feta)
- Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
Directions:
- In a large bowl, combine the cooked pasta, corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, smoked paprika, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning if necessary.
- Sprinkle crumbled Cotija cheese on top before serving. Chill in the fridge for at least 30 minutes before serving for the best flavor.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 6 servings
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