Description
A quick and easy pasta salad featuring roasted corn, creamy mayo and sour cream dressing, tangy lime, and crumbled Cotija cheese for a flavorful summer side or light main dish.
Ingredients
Scale
- 8 oz elbow pasta (or small shells)
- 3 ears fresh corn on the cob
- 1/2 cup mayonnaise (120 ml)
- 1/4 cup sour cream (60 ml)
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro (about 10 g)
- 1/2 cup crumbled Cotija cheese (about 60 g)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
- 2 stalks green onions, thinly sliced (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) elbow pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
- Preheat your grill or grill pan to medium-high heat. Husk the corn and place directly on the grill. Turn occasionally until the kernels develop nice char marks—about 8-10 minutes. Let cool slightly, then carefully cut the kernels off the cob with a sharp knife.
- In a small bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, salt, and pepper to taste. Taste and adjust seasoning if needed.
- Add the roasted corn kernels and 1/4 cup (10 g) chopped fresh cilantro to the bowl with the pasta. Pour the dressing over and toss gently until everything is well coated. Fold in 1/2 cup (60 g) crumbled Cotija cheese and sliced green onions if using. Give it one last gentle mix.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Notes
Rinse pasta after boiling to stop cooking and prevent mushiness. Roast corn until slightly charred for smoky flavor but avoid burning. Add cheese last to prevent clumping. Adjust chili powder and add jalapeños for more heat. Salad holds well for up to 2 days refrigerated; serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 14
- Carbohydrates: 40
- Protein: 8
Keywords: Mexican street corn, pasta salad, creamy pasta salad, summer salad, roasted corn, Cotija cheese, easy pasta salad, lime dressing