Mexican Street Corn Pasta Salad (Page 2 ) | August 1, 2025
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Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the salad base: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
- Assemble the salad: Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired.
Notes
- Make it ahead: This salad is a fantastic make-ahead dish. Prepare it the night before, refrigerate, and serve it the next day. It actually tastes even better as the flavors meld overnight!
- Cheese substitute: If you can’t find cotija cheese, feel free to substitute it with feta or Parmesan cheese for a similar salty, crumbly texture.
- Spice level: If you like it spicier, add a little extra chili powder or even a dash of cayenne pepper. Want it milder? Use sweet paprika instead of smoked for a softer flavor.
- Add-ins: Want to add a little more protein? Throw in some grilled chicken, shrimp, or even black beans. They all make great additions to this salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing, Boiling
- Cuisine: Mexican, Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 300kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
