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Mexican Street Corn Pasta Salad

A delightful fusion of flavors that transforms the beloved Mexican street food into a hearty pasta salad, perfect for barbecues or weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 8 ounces rotini or penne pasta Use for great texture and bite.
  • 4 ears fresh sweet corn Grill before adding to the salad.
  • 1 cup chopped red onion Adds sharpness and color.
  • 1 cup chopped bell peppers Use vibrant colors for a stunning presentation.
  • 1/2 cup chopped fresh cilantro Brings an herby freshness.
  • 1 tablespoon lime juice For a zesty kick.
Creamy Dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt.
  • 1/2 cup sour cream For creaminess.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Cook the pasta: Bring a pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and set aside to cool.
  2. Grill the corn: Heat a grill or grill pan over medium-high heat. Grill the corn on the cob until charred in spots, about 10 minutes. Once cool, cut the kernels off the cob.
  3. Prep the veggies: Chop the red onion, bell peppers, and cilantro. Add them to a large mixing bowl with the cooled pasta and corn.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, salt, and pepper until smooth.
  5. Combine: Pour the dressing over the pasta salad, mixing well to coat everything evenly. Adjust seasoning as needed.
  6. Serve: Chill in the refrigerator for at least an hour before serving, allowing the flavors to meld.

Notes

The salad stores well in the refrigerator for up to three days. It’s best enjoyed fresh, as reheating is not recommended. Toast spices for deeper flavor and ensure uniform sizing of chopped vegetables for consistency.