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Street Corn Pasta Salad

A vibrant and refreshing street corn pasta salad, combining roasted corn, creamy cotija cheese, and zesty lime dressing—perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Pasta Choose your favorite type
  • 2 cups Roasted corn Fresh or canned, drained thoroughly
  • 1 cup Cotija cheese Crumbled
  • 1 Jalapeño Diced, seeds removed for less heat
  • 2 Lime juice Freshly squeezed
  • 1/4 cup Chili-lime dressing Store-bought or homemade
Quality Hacks
  • Durum wheat pasta Opt for high-quality, holds shape better
  • Organic canned corn Ensure it's thoroughly drained

Method
 

Cooking Pasta
  1. In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Drain and allow it to cool completely.
Mixing Ingredients
  1. In a large bowl, combine the cooled pasta, roasted corn, crumbled cotija cheese, diced jalapeño, and fresh lime juice.
Dressing the Salad
  1. Drizzle the chili-lime dressing over the pasta mixture and toss gently until everything is well combined.
Chilling
  1. Cover the bowl with plastic wrap or a lid, and chill in the refrigerator for at least 30 minutes to allow flavors to meld beautifully.
Serving
  1. Serve the dish as a side at BBQs, potlucks, or taco nights, bringing a fresh summer vibe to your table.

Notes

For an enticing presentation, serve in a rustic wooden bowl garnished with extra cotija and lime wedges. This dish pairs well with mint lemonade or chilled light beer.