Mexican Street Corn Pasta Salad (Print-Friendly Version)

Tender pasta tossed with charred corn, creamy dressing, and fresh spices for a zesty, crowd-pleasing dish.

# What You'll Need:

→ Salad Base

01 - 300 grams cooked rotini or penne pasta
02 - 320 grams corn kernels, grilled, frozen, or canned

→ Dressing

03 - 80 millilitres mayonnaise
04 - 80 millilitres sour cream
05 - 15 millilitres freshly squeezed lime juice
06 - 5 millilitres chili powder
07 - 2.5 millilitres smoked paprika
08 - 1.25 millilitres garlic powder
09 - Salt, to taste
10 - Black pepper, to taste

→ Garnish

11 - 10 grams chopped fresh cilantro
12 - 30 grams crumbled Cotija cheese

# How to Make It:

01 - Place cooked and cooled pasta in a large mixing bowl. Add corn and gently toss to distribute evenly.
02 - In a separate medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
03 - Pour the prepared dressing over the pasta and corn. Toss thoroughly until all ingredients are evenly coated.
04 - Fold in chopped cilantro and crumbled Cotija cheese until well integrated.
05 - Cover the bowl and refrigerate for 30 minutes to allow flavours to meld before serving.

# Additional Tips:

01 - Grilled corn adds a robust, smoky depth to the dish. For more heat, incorporate diced jalapeños or a splash of hot sauce. This salad keeps well and is ideal for advance preparation.