Street Corn Pasta Salad

A vibrant and flavorful salad featuring roasted corn, creamy cotija cheese, and zesty lime, perfect for summer gatherings and weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10

Total Time 40

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups cooked pasta Any short pasta works well.
2 cups roasted corn Fresh or canned corn can be used.
1 cup cotija cheese, crumbled Feta cheese can be used as a substitute.
1 unit lime, juiced
1 unit jalapeño, finely chopped For less heat, consider roasting the jalapeño.

Dressing Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chili powder
to taste Salt and pepper Adjust according to preference.

Garnish

to taste Fresh cilantro Add just before serving for freshness.

Method

Preparation

In a large bowl, combine the cooked pasta and roasted corn.
In a separate bowl, mix lime juice, mayonnaise, sour cream, chili powder, and season with salt and pepper.
Pour the dressing over the pasta and corn mixture, and add the cotija cheese and jalapeño.
Toss everything together until well combined.
Refrigerate for at least 30 minutes to let the flavors meld.
Garnish with fresh cilantro before serving.

Notes

For variations, consider swapping cotija cheese with feta, adding red onion or bell peppers for extra crunch, or substituting with vegan cheese alternatives for a plant-based version.