Street Corn Pasta Salad
A bright, creamy, and slightly spicy pasta salad with bold Mexican street corn flavors, perfect for potlucks and summer cookouts.
Ingredients
Pasta
- 2 cups pasta (like rotini or penne)
Veggies & Cheese
- 1 cup roasted corn (fresh, frozen and thawed, or canned, drained) Use charred corn for extra flavor.
- 1 jalapeño, diced Remove seeds for less heat.
- 1/2 cup cotija cheese, crumbled Can substitute with feta.
Dressing & Seasoning
- 1 lime, juiced
- 1/4 cup chili-lime dressing
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro for garnish Add just before serving.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, jalapeño, and lime juice.
- Drizzle with chili-lime dressing and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
- Serve chilled or at room temperature.
Notes
Roast the corn for extra depth of flavor. Cool the pasta completely before tossing to avoid a watery salad. Adjust heat level by handling the jalapeño seeds appropriately. For a different texture, serve alongside crunchy options like coconut oil popcorn.