Creamy Mexican Street Corn Pasta Salad with Roasted Corn
A creamy, zesty pasta salad with sweet corn, bell peppers, jalapeño, cotija cheese, and lime dressing inspired by Mexican street corn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 minutes 1x
Ingredients
12 ounces rotini, penne, or fusilli pasta
2 cups fresh or frozen corn kernels
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and finely diced (optional)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped
Optional: 1/2 cup cherry tomatoes, halved
Optional: 1 avocado, diced
Instructions
-
Sauté fresh corn or thaw frozen corn and cool.
-
Dice vegetables and chop cilantro.
-
Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper.
-
Combine pasta, corn, vegetables, and optional ingredients.
-
Pour dressing over salad and toss gently.
-
Add cotija cheese and cilantro, mix lightly, and refrigerate 30 minutes before serving.
Notes
Avoid overcooking pasta. Add avocado just before serving. Chill to meld flavors