Mexican Street Corn Pasta Salad 🌽🍝
Ingredients:
For the Salad:
2 cups cooked pasta (penne, fusilli, or elbow macaroni works well)
2 cups fresh or frozen corn kernels (if using frozen, thaw and drain)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 avocado, diced
1/2 cup crumbled cotija cheese or feta cheese
For the Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice (about 1 lime)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and black pepper to taste
Optional Garnishes:
Additional cilantro
Extra lime wedges
Sliced jalapeños for added heat
Instructions:
Prepare the Corn:
In a large skillet over medium-high heat, cook the corn kernels until they are slightly charred and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove from heat and let cool.
Cook the Pasta:
While the corn is cooking, prepare the pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well combined.
Assemble the Salad:
In a large bowl, combine the cooked pasta, charred corn, diced red bell pepper, chopped red onion, and chopped cilantro.
Gently fold in the diced avocado and crumbled cotija cheese.
Pour the dressing over the salad and toss until everything is well coated.
Chill and Serve:
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
Garnish with additional cilantro, lime wedges, and sliced jalapeños if desired before serving.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 6-8
This Mexican Street Corn Pasta Salad is a delicious, refreshing side dish that brings the vibrant flavors of Mexican street corn to a pasta salad!