Street Corn Pasta Salad

5 from 18 votes

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

Cook Time10

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

8 ounces ditalini pasta or salad macaroni
4 ears of corn, kernels removed about 4 cups
¼ cup red onion finely chopped
¼ cup cotija cheese crumbled sliced thin
2 tablespoons fresh cilantro chopped small

Dressing Ingredients

¾ cup mayonnaise
1-3 tablespoons Cholula hot sauce adjust to taste
2-3 tablespoons fresh lime juice about 1 large lime
1 teaspoon sugar
½-1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
¼ teaspoon ground 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.

Nutrition