Print

Flavorful Mexican Street Corn Pasta Salad Recipe with Easy Creamy Tangy Sauce

mexican street corn pasta salad - featured image
Print Recipe

A quick and easy Mexican street corn pasta salad featuring smoky roasted corn, a creamy tangy sauce, and a zesty lime kick. Perfect for busy nights, potlucks, or casual gatherings.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen (thawed), roasted or grilled
  • 1 small jalapeño, finely diced (optional)
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese (or feta as substitute)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool for about 10 minutes.
  2. While pasta cooks, heat a large skillet or grill pan over medium-high heat. Add 3 cups of fresh or thawed corn kernels. Spread them out evenly and let roast without stirring for 3-4 minutes until they start to char. Toss and cook another 3-4 minutes until nicely browned. Remove from heat and let cool slightly.
  3. In a large bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup crumbled cotija cheese, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and a pinch of salt and black pepper. Whisk together until smooth and creamy. Taste and adjust seasoning if needed.
  4. Add the cooled pasta, roasted corn, 1/2 cup diced red bell pepper, 1 small diced jalapeño (optional), and 1/4 cup chopped cilantro into the bowl with the sauce. Toss gently but thoroughly to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra crumbled cotija cheese and lime wedges on the side.

Notes

If sauce is too thick, add a splash of milk or water to loosen before tossing. Rinse pasta after cooking to prevent sticking and help sauce cling better. Roast corn without stirring often to get a smoky char. Chilling the salad for at least 30 minutes improves flavor melding. For dairy-free version, substitute sour cream and mayonnaise with coconut yogurt and vegan mayo, and use vegan cheese alternatives.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy tangy sauce, rotini pasta, grilled corn, jalapeño, cotija cheese, lime, easy pasta salad, summer salad

Find it online: https://evabakery.com/flavorful-mexican-street-corn-pasta-salad-recipe-with-easy-creamy-tangy-sauce/