This Mexican street corn pasta salad has all of the delicious flavors of Mexican street corn combined with pasta for one creamy and delicious pasta salad.
Cook pasta according to package directions for al dente, then drain and set aside to cool.
16 ounces rotini pasta
While the pasta is cooling, cook corn in a non-stick skillet on medium heat until it starts to get dark brown spots and looks "roasted."
2 cups corn kernels
In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt.
1/2 cup mayonnaise, 1/3 cup sour cream, 1 lime, juiced, 1 tsp chili powder, 1/4 tsp cayenne pepper, 1/2 tsp garlic salt
Add the cooled corn, cooled pasta, cotija cheese, and cilantro then mix to combine well. Pepper to taste.
pepper, 1/2 cup cotija cheese, 1/4 cup cilantro
Chill for at least 1-2 hours before serving.
Notes
Ingredient Notes:
Sour cream – you can substitute with Greek yogurt if necessary
Corn – fresh, frozen, or canned can be use (fresh is best)
Rotini pasta – any short curled pasta is best but penne or shells work too
Cilantro – can substitute with parsley
Cotija cheese – can use crumbled feta if can't find cotija
Add a spicy kick by adding some diced jalapenos or diced green chiles to the mixture. Alternately, you could drizzle individual servings with a little hot space to take the heat up a notch.Store leftovers in the fridge for up to three days in a covered airtight container. If the pasta starts to stick together, you can drizzle a little olive oil or add just a little bit of cold water to the mixture then mix it up until it’s nice and creamy again.Make it a gluten free pasta salad by simply using gluten free pasta instead of regular pasta.