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Creamy Mexican Street Corn Pasta Salad

A bold and creamy pasta salad inspired by Mexican street corn, featuring charred corn, lime, chili spice, and cotija cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner Side, Pasta Salad, Side Dish
Cuisine: American, Mexican-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz short pasta rotini or shells
  • 2 cups corn kernels charred
  • 0.5 cup mayonnaise
  • 0.33 cup sour cream or crema
  • 2 tbsp lime juice fresh
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.75 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped
  • salt and black pepper to taste

Equipment

  • Large pot
  • Large mixing bowl
  • Skillet

Method
 

  1. Cook pasta in salted water until al dente; drain and cool slightly.
  2. Char corn in a skillet until lightly browned; let cool.
  3. Whisk mayo, sour cream, lime juice, spices, salt, and pepper in a large bowl.
  4. Add pasta and corn; toss until evenly coated.
  5. Fold in cotija cheese and cilantro.
  6. Chill or serve immediately.

Notes

Best served slightly chilled; stir before serving.