Mexican Street Corn Pasta Salad
Tangy, creamy and full of Mexican flavor, this easy Mexican Street Corn Pasta Salad is your new favorite side-dish! It is quick and easy, and will be the star of the show of your next BBQ party!
Ingredients
For The Pasta
- 8 oz pasta, (e.g, fusilli, rotini, or penne, 225g)
- 2 cups roasted corn kernels (fresh or frozen)
- 1 cup crumbled queso fresco cheese
- 1/4 cup fresh cilantro, chopped
For The Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp chili flakes (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Cook the pasta according to the package instructions until al dente. Drain the cooked pasta and rinse it under cold water to stop the cooking process. Set aside.
- Prepare the dressing: In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, chili flakes, salt, garlic powder, black pepper, olive oil and lime juice. Mix well until all the ingredients are fully incorporated. Adjust the seasoning according to your taste preferences. Set aside.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, roasted corn kernels, and crumbled queso fresco cheese. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Chill and garnish: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle the chopped cilantro over the top as a garnish.