Description
A refreshing and creamy pasta salad that captures the flavors of Mexican street corn, perfect for summer days and cookouts.
Ingredients
Pasta
- 8 ounces Short pasta (rotini, shells, or bowties)
Corn
- 2 cups Fresh corn, grilled or canned/frozen (If using canned, drain and pat dry.)
Creamy Base
- 1/2 cup Mayo
- 1/2 cup Greek yogurt (Can substitute with sour cream.)
Flavor Enhancers
- 1 tablespoon Lime juice (For brightness.)
- 1/2 cup Cotija or feta cheese, crumbled (Cotija is traditional but feta is a good substitute.)
- 1 teaspoon Chili powder
- 1 clove Garlic, minced (Use garlic powder if short on time.)
- 1/4 cup Fresh cilantro, chopped (Optional.)
- 1 tablespoon Jalapeno, diced (Optional for a kick.)
Seasoning
- to taste Salt and pepper (Adjust according to preference.)
Instructions
Preparation
- Cook the pasta in salted water until just tender. Drain and rinse with cool water.
- Prepare the corn: If using fresh corn, grill or pan char it. Thaw and char frozen corn, or drain and pat dry canned corn.
Combine
- In a large bowl, mix mayo, Greek yogurt, lime juice, chili powder, garlic, salt, and pepper.
- Add the pasta, corn, cheese, cilantro, red onion, and jalapeno into the bowl, and toss to combine.
Serve
- Chill in the fridge for at least 30 minutes to allow the flavors to meld.
- Serve with a squeeze of fresh lime juice on top.
Notes
For best texture, cool the pasta before mixing. Save a spoonful of dressing to add before serving if the salad appears dry. This pasta salad is versatile; feel free to add proteins or extra veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mexican