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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad combines rotini, browned corn, cotija, and a creamy lime dressing for a cool, colorful side. Chill it for at least 30 minutes so the flavors come together, then toss again before serving.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling 30 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the pasta salad
  • 4 qt water for cooking the pasta
  • 1 lb rotini or cavatappi
  • 1 tbsp kosher salt plus 0.5 tsp, divided
  • 1 tbsp neutral oil divided
  • 4 cup corn kernels thawed if frozen and patted dry
  • 0.5 red onion small, finely diced
  • 1 jalapeño seeded and finely diced
  • 1 cup cotija cheese crumbled
  • 0.5 cup cilantro fresh, chopped
For the dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup lime juice fresh
  • 1 cloves garlic finely grated
  • 1 tsp chili powder
  • 0.5 tsp ground cumin

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Cook the pasta and corn
  1. Bring the 4 quarts water and 1 tablespoon of the salt to a boil in a 6-quart pot.
  2. Cook the pasta until al dente according to package directions, usually 8–10 minutes.
  3. Drain the pasta.
  4. Rinse the pasta under cold water until cool, then drain well.
  5. Heat 1/2 tablespoon oil in a 12-inch skillet over medium-high heat; cook half the corn, stirring occasionally, for 4–6 minutes, until browned in spots.
  6. Repeat with the remaining oil and corn.
Make the dressing
  1. Whisk the mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, and remaining 1/2 teaspoon salt in a medium bowl.
Assemble and chill
  1. Combine the pasta, corn, red onion, jalapeño, cotija, cilantro, and dressing in a large bowl; toss until evenly coated.
  2. Cover and refrigerate for at least 30 minutes.
  3. Toss again before serving.

Notes

Pat the corn dry before cooking to help it brown in spots. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the creamy dressing may separate. For a lighter variation, replace the mayonnaise with plain Greek yogurt.