Description
A creamy, zesty pasta salad inspired by the bold flavors of Mexican street corn, featuring charred corn, lime, chili spices, and crumbly cheese. Perfect for potlucks, barbecues, and make-ahead meals.
Ingredients
12 ounces (340 grams) rotini or bowtie pasta
3 cups (450 grams) fresh or frozen corn kernels
1 tablespoon olive oil
1 red bell pepper, finely diced
1/4 cup (40 grams) red onion, finely chopped
1/4 cup (15 grams) fresh cilantro, chopped
1/2 cup (60 grams) crumbled queso fresco or feta cheese
1/2 cup (120 grams) mayonnaise
1/3 cup (80 grams) sour cream or plain Greek yogurt
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon cayenne pepper
Instructions
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
Heat olive oil in a skillet and cook corn for 6–8 minutes until lightly charred. Cool completely.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and optional cayenne.
Add cooled pasta, corn, red bell pepper, red onion, and cilantro. Toss to coat evenly.
Fold in crumbled queso fresco or feta cheese.
Refrigerate for at least 30 minutes before serving. Stir and adjust seasoning if needed.
Notes
For best flavor, chill at least 30 minutes before serving. Add a splash of lime juice before serving to refresh leftovers. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 10 minutes