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Mexican Street Corn Pasta Salad

A vibrant and creamy pasta salad featuring roasted corn, zesty lime, and queso fresco, perfect for summer barbecues and potlucks.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (elbow or rotini) Rotini holds the dressing better; elbows are classic.
  • 2 cups roasted corn Fresh and charred or frozen, thawed and pan-roasted.
  • 1/2 cup red onion, diced Soak in cold water for 10 minutes if you want less bite.
  • 1 cup cherry tomatoes, halved Sweet and juicy; substitute diced roma tomatoes if needed.
  • 1/2 cup cilantro, chopped Optional; parsley is a milder swap.
  • 1/2 cup queso fresco, crumbled Cotija or feta can substitute.
Dressing Ingredients
  • 1/4 cup mayonnaise Use full-fat for best texture; Greek yogurt can reduce fat.
  • 1/4 cup sour cream Can use plain Greek yogurt.
  • 1 unit juice of lime Use more to taste.
  • 1 tsp chili powder Smoked paprika and cayenne can enhance flavor.
  • to taste unit salt and pepper Balance acidity and sweetness.

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and cool under cold water.
  2. If using fresh corn, roast it on a grill or in a skillet until charred, then cut kernels off the cob. For frozen corn, char briefly in a skillet.
  3. In a large bowl, combine cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently.
Dressing
  1. In a small bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning.
Combine and Chill
  1. Pour the dressing over the pasta mixture and toss until everything is coated evenly. Refrigerate for at least 30 minutes to let flavors meld.
  2. Serve chilled or at room temperature, adding additional lime juice or salt if needed.

Notes

Store leftovers in an airtight container for 3–4 days. Add fresh cilantro before serving. Not suitable for freezing due to mayonnaise/sour cream separation.