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Mexican Street Corn Pasta Salad

A refreshing and flavorful pasta salad inspired by Mexican street corn, featuring a blend of fresh ingredients and a creamy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz fusilli pasta Spiral shape adds fun texture.
  • 1 cup corn Use fresh or canned; fresh is preferred.
  • 1 count bell pepper, diced Any color works, red preferred for appearance.
  • 1/2 count red onion, diced Adds flavor without being too pungent.
  • 1/4 cup cilantro, chopped Feel free to use more!
Creamy Dressing and Cheese
  • 1/2 cup crumbled cotija cheese The star ingredient for flavor.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt.
  • 2 tbsp lime juice Fresh is nice, but bottled works too.
  • 1 tsp chili powder Adjust based on desired spiciness.
  • Salt and pepper To taste.

Method
 

Cooking Pasta
  1. Cook the fusilli pasta according to package instructions; drain and let cool.
  2. Be sure to salt your water generously to enhance flavor.
Mixing the Salad
  1. In a large bowl, combine the cooled pasta, corn, bell pepper, red onion, and cilantro.
  2. Feel free to add any other veggies you have on hand.
Preparing the Dressing
  1. In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
Combining Ingredients
  1. Pour the dressing over the pasta salad and toss to combine.
  2. Gently fold in the cotija cheese.
Chilling
  1. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For a different flavor, try adding smoked paprika before serving. This salad pairs well with grilled chicken or shrimp.