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Street Corn Pasta Salad

A delightful blend of roasted corn, creamy cotija cheese, and zesty lime in a refreshing pasta salad, perfect for barbecues and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Pasta (your choice)
  • 2 cups Roasted corn
  • 1 cup Cotija cheese, crumbled Can substitute with feta cheese if needed.
  • 2 limes Lime juice (from 2 limes)
  • 1 Jalapeño, diced Adjust quantity for desired spiciness.
  • 1/2 cup Chili-lime dressing Can substitute with a mix of lime juice, olive oil, and chili powder.
  • Salt (to taste)
  • Pepper (to taste)

Method
 

Preparation
  1. Boil water in a large pot and add the pasta. Cook according to package instructions, usually 8-10 minutes, until al dente. Drain and let cool.
  2. In a large bowl, add the cooled pasta, roasted corn, crumbled cotija cheese, lime juice, diced jalapeño, and chili-lime dressing.
  3. Sprinkle salt and pepper to taste, adjusting as desired for flavor enhancement.
  4. Gently fold the ingredients together with a spatula until everything is evenly combined.
  5. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes.
  6. Serve cold as a delicious side dish.

Notes

Store leftovers in an airtight container for up to 3 days. Not recommended for freezing. For a creamier salad, you can stir in Greek yogurt or sour cream.