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Refreshing Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 oz. pasta cavatappi or rotini
  • 2 cups corn fresh or frozen
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese crumbled
  • 1 lime juiced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup cilantro chopped
  • 1/2 cup red bell pepper diced
  • Salt and pepper to taste

Method
 

  1. Cook the pasta according to package instructions.
  2. Drain and rinse the pasta with cold water.
  3. In a large mixing bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cotija cheese.
  4. Add the cooked pasta to the dressing mixture and stir to combine.
  5. Fold in the peppers and cilantro.
  6. Season with salt and pepper to taste.
  7. Chill in the refrigerator for at least 30 minutes before serving.
  8. Serve the pasta salad garnished with additional cilantro and cotija cheese.