Description

This Mexican Street Corn Pasta Salad recipe has an amazing combination of savory and tangy flavors with different textures. The corn adds its natural sweetness while the creamy dressing with lime juice provides a wonderful coating. Each bite is packed full of flavor for a perfect salad to bring to potlucks or serve at barbecues!!

Ingredients

10 ounces frozen corn, defrosted

8 ounces rotini pasta, cooked

1/2 cup mayonnaise

1/2 cup sour cream

3 tablespoons lime juice

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon dried dill

1/8 teaspoon coarse kosher salt

1/8 teaspoon black pepper

1 red bell pepper, seeded and chopped

1/4 cup red onion, diced

3 green onions, chopped

2 tablespoons jalapenos, seeded and chopped

1/2 cup + 1 tablespoon Cotija cheese, divided

1/4 cup parmesan cheese, grated or shredded

5 tablespoons cilantro, chopped and divided

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Instructions

For the corn leave it overnight in the fridge or place in the microwave on defrost for 3-4 minutes.
Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold water until the pasta is cool.
In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper. Mix until fully combined.
To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.
Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.
Serve immediately or refrigerate for at least 1 hour.

Notes

Storage Instructions: You can keep the salad in the fridge for up to 5 days. This salad does a really great job of not drying out.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salads
Method: stovetop
Cuisine: American, Mexican-American