Description
A vibrant summer pasta salad inspired by Mexican street corn—loaded with sweet corn, creamy chili-lime dressing, herbs, and cheese, it’s the ultimate potluck side dish.
Ingredients
Units
Scale
- 8 oz pasta (elbow, rotini, or shells), cooked and cooled
- 1 1/2 cups corn (fresh, grilled, or canned & drained)
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1 jalapeño, minced (optional)
- 3/4 cup cotija or feta cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked pasta, corn, onion, cilantro, green onions, jalapeño (if using), and crumbled cheese.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Pour dressing over pasta mixture and toss to coat evenly.
- Chill for at least 30 minutes before serving.
- Garnish with extra cheese and cilantro if desired.
Notes
- Use grilled corn for extra smoky flavor.
- Greek yogurt can be substituted for a lighter version of the dressing.
- Best served chilled and made a few hours in advance for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg