Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Pasta Salad.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 305kcal
Ingredients
8ouncesditalini pasta or salad macaroni
4ears of corn, kernels removedabout 4 cups
¼cupred onionfinely chopped
¼cupcotija cheesecrumbled sliced thin
2tablespoonsfresh cilantrochopped small
Dressing Ingredients
¾cupmayonnaise
1-3tablespoonsCholula hot sauceadjust to taste
2-3tablespoonsfresh lime juiceabout 1 large lime
1teaspoonsugar
½-1teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
¼teaspoonground red chili powder
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is done, drain into a colander and rinse well with cold water to prevent any further cooking.
In a large mixing bowl, stir together the mayonnaise, hot sauce, lime juice, sugar, ½ teaspoon salt, pepper, and chili powder. Add the pasta, corn, and red onion. Toss with tongs or stir well to coat.
Sprinkle with cotija and cilantro. Taste and adjust salt, if needed. Serve immediately or refrigerate until ready to serve.
Notes
You do not need to cook the corn for this recipe. If you haven't tasted fresh, raw sweet corn before, you're in for a treat.