Description
This vibrant pasta salad combines the smoky, creamy, and tangy flavors of Mexican street corn with tender pasta, fresh veggies, and a zesty dressing. It’s a crowd-pleasing, easy summer side dish perfect for picnics, potlucks, and backyard barbecues.
Ingredients
Scale
- 12 oz short pasta (rotini, fusilli, or penne)
- 3 cups fresh corn (about 4 ears), grilled and cut off the cob (or 2 cans, drained)
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 2/3 cup cotija cheese, crumbled (or feta)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder (or Tajín)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt & black pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
- Optional: 1 avocado, diced
- Optional: 1 jalapeño, minced
- Optional: 1/2 cup black beans, rinsed
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (8-10 minutes for al dente). Drain and rinse with cool water. Set aside.
- Grill corn on a hot grill or grill pan over medium-high heat, turning every couple minutes until kernels are lightly charred (about 8 minutes). If using frozen corn, heat in a heavy skillet until some kernels are golden (5-6 minutes), stirring often. Let cool, then slice kernels off the cob.
- Chop red onion, halve cherry tomatoes, and chop cilantro. Mince jalapeño if using.
- In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy. Adjust lime, salt, or spice to taste.
- In a large mixing bowl, combine cooked pasta, charred corn, onion, tomatoes, cilantro, and cotija cheese (reserve some cheese and cilantro for garnish). Add black beans or avocado if using. Pour dressing over and toss gently until evenly coated.
- Sprinkle reserved cotija and cilantro on top. Cover and chill in the fridge for at least 30 minutes, or up to 4 hours.
- Before serving, toss salad and check seasoning. Garnish with extra cilantro, lime wedges, and a pinch of chili powder if desired.
Notes
For best flavor, toss the pasta with dressing while still warm. Use fresh, grilled corn when possible for maximum smoky flavor. Cotija cheese is traditional, but feta or queso fresco work as substitutes. Make ahead and chill for deeper flavor. Easily adapted for gluten-free or vegan diets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 290
- Sugar: 5
- Sodium: 450
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 4
- Protein: 9
Keywords: Mexican street corn, pasta salad, summer side dish, easy salad, vegetarian, picnic, potluck, cotija cheese, creamy dressing, grilled corn