Description
This Mexican Street Corn Pasta Salad with Cotija Cheese is creamy, smoky, and bursting with fresh flavour. I combine tender pasta with charred sweet corn, a tangy lime dressing, fresh herbs, and salty cotija cheese for a comforting dish that’s perfect for summer gatherings, barbecues, or easy family meals.
Ingredients
Scale
- 300 g fusilli pasta
- 2 cups sweet corn kernels
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced
- 150 g cotija cheese, crumbled
- 1/2 red onion, finely chopped
- 1/4 cup fresh coriander, chopped
- 1 tsp chilli powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt to taste
Instructions
- Cook the pasta in salted boiling water until just tender. Drain and let cool slightly.
- Heat a pan over medium-high heat and char the corn until golden and smoky.
- In a bowl, whisk mayonnaise, sour cream, lime juice, chilli powder, smoked paprika, garlic powder, and salt.
- Combine pasta, corn, red onion, and coriander in a large bowl.
- Fold in the dressing gently until coated.
- Finish with crumbled cotija cheese and adjust seasoning before serving.
Notes
For extra heat, add sliced jalapeños or a pinch of cayenne. Store leftovers in the fridge for up to 3 days. Refresh with a little lime juice or mayonnaise before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg