Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining fire-roasted corn, al dente pasta, creamy mayonnaise and sour cream dressing, tangy lime juice, and authentic taco seasoning, topped with crumbly queso fresco and fresh cilantro for a refreshing and satisfying side dish perfect for any gathering.
Ingredients
Scale
Vegetables & Produce
- 2 (12-oz) bags frozen fire-roasted corn, thawed
- ¼ cup chopped fresh cilantro (or to taste)
- 1½ Tbsp lime juice
Pasta
- 8 oz pasta
Dairy & Condiments
- ½ cup mayonnaise
- ¼ cup sour cream
- â…“ cup queso fresco cheese, crumbled
Spices
- 1 Tbsp taco seasoning
Instructions
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop cooking and cool it to room temperature.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and taco seasoning until smooth and well combined, creating a creamy and tangy dressing.
- Combine Ingredients: Add the thawed fire-roasted corn kernels and the cooled pasta to the dressing bowl. Stir gently to evenly coat everything with the dressing. Then, fold in the crumbled queso fresco cheese and chopped cilantro to add flavor and freshness.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for a few hours to allow the flavors to meld together. Serve chilled or at room temperature for best taste.
Notes
- For a spicier kick, add a pinch of chili powder or cayenne pepper to the dressing.
- Substitute mayo and sour cream with Greek yogurt for a lighter version.
- This salad can be prepped a day ahead, making it great for potlucks or parties.
- Use fresh corn off the cob if available, roasting it on a grill for enhanced smoky flavor.
- Queso fresco can be replaced with feta cheese if unavailable.
