Mexican Street Corn Pasta Salad
This pasta salad features a mix of corn, bell pepper, and cotija cheese, all tossed in a creamy dressing.
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Pasta Salad
- 12 ounces pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh, canned, or frozen)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- to taste Salt & black pepper
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large mixing bowl, combine the corn, red bell pepper, red onion, cilantro, and cotija cheese.
- In a separate bowl, mix together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over it. Toss until everything is combined.
- Chill the salad for at least 30 minutes before serving for the best flavor.
Notes
You can substitute feta cheese for cotija if desired. Adjust seasoning to your taste.