This super creamy Mexican corn pasta salad is inspired by the popular Mexican street food and also one of my favorite dips. It's perfect side dish to enjoy for a cookout or outdoor lunch, and can be enjoyed warm, at room temperature, or chilled.
Course Side Dish
Keyword pasta salad
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
4earscorn, or about 3 cups
1lime, zested (about 1 teaspoon)
½red onion, thinly sliced
1jalapeño, seeded and finely chopped
1/2cupcrumbled cotija cheese, divided
Bring a large pot of water to a boil, season generously with kosher salt, and cook the pasta according to package directions or until al denté.
Meanwhile, grill the corn in its husks for 4-5 minutes or until tender and fragrant. Cut the corn from the cob and discard the cobs. You should have about 3 cups of corn. Add the corn to a large mixing bowl. If using frozen corn, thaw, then drain any water from the kernels.
Once the pasta has finished cooking, drain and add to the bowl with the corn. Mix the mayonnaise, sour cream, lime juice and zest, chili powder, garlic powder, salt, onion, and jalapeño, in a small bowl then toss with the pasta to combine. Gently toss with the cilantro and ¼ cup of cotija cheese. Taste and add more salt or lime juice if desired. To serve, top with the remaining ¼ cup of cotija cheese and more chives and cilantro. This can be eaten at room temperature.