Creamy Mexican Street Corn Pasta Salad

Here’s a Creamy Mexican Street Corn Pasta Salad that’s easy, flavorful, and perfect for potlucks or weeknight dinners. 🌽✨

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🌽 Creamy Mexican Street Corn Pasta Salad

Ingredients

For the salad:

• 12 oz pasta (rotini, bowtie, or fusilli work great)

• 2 cups corn (fresh grilled, canned, or frozen & thawed)

• 1 red bell pepper, diced

• 1/2 red onion, finely diced

• 1 cup cherry tomatoes, halved (optional)

• 1 jalapeño, seeded & diced (optional for heat)

• 1/2 cup fresh cilantro, chopped

• 1/2–3/4 cup cotija cheese (or feta as a substitute)

For the dressing:

• 1/2 cup mayonnaise

• 1/2 cup sour cream (or Greek yogurt)

• Juice of 1 lime

• 1–2 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1–2 tsp hot sauce (optional)

• Salt & pepper to taste

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🥣 Instructions

1. Cook the pasta
   Cook pasta until al dente. Drain and rinse under cold water to cool.

2. Prepare the corn

   • For best flavor: char corn in a skillet or grill until slightly blackened.

   • Let cool, then cut kernels off the cob (if using fresh).

3. Mix the dressing
   In a bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, cumin, garlic powder, hot sauce, salt, and pepper until smooth.

4. Assemble the salad
   In a large bowl, add cooled pasta, corn, red pepper, onion, tomatoes, jalapeño, and cilantro.

5. Add dressing
   Pour dressing over the salad and toss to coat evenly.

6. Finish with cheese
   Fold in cotija. Taste and adjust seasoning.

7. Chill (optional)
   Refrigerate 30 minutes for best flavor.

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🌶️ Tips & Variations

• Protein boost: Add grilled chicken or black beans.

• More heat: Add Tajín, cayenne, or diced chipotle in adobo.

• Make it lighter: Replace mayo with Greek yogurt.

• Make ahead: Add the cotija right before serving for freshness.

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If you’d like, I can format this as a printable card, convert to metric, or offer a vegan version!