Description
A vibrant summer pasta salad inspired by Mexican street corn—loaded with sweet corn, creamy chili-lime dressing, herbs, and cheese. It’s the ultimate potluck side dish.
Ingredients
Units
Scale
- 8 oz pasta (elbow, rotini, or shells), cooked and cooled
- 1 1/2 cups corn (fresh, grilled, or canned & drained)
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1 jalapeño, minced (optional)
- 3/4 cup cotija or feta cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked pasta, corn, red onion, cilantro, green onions, jalapeño (if using), and crumbled cheese.
- In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving.
- Garnish with extra cheese and cilantro if desired before serving.
Notes
- Use grilled corn for a smoky flavor boost.
- Adjust chili powder and jalapeño to your preferred spice level.
- This salad can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
