Creamy Lime Corn Pasta Salad with Cotija and Cilantro Recipe
Introduction
This vibrant pasta salad is a perfect blend of creamy, tangy, and mildly spicy flavors. It’s easy to make and ideal for picnics, potlucks, or a refreshing side dish any time of the year.
Ingredients
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Step 1: Cook the pasta according to package instructions. Drain and set aside to cool.
- Step 2: If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
- Step 3: In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Step 4: Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
- Step 5: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For a dairy-free option, substitute mayonnaise and sour cream with vegan versions or plain mashed avocado.
- Add diced bell peppers or cherry tomatoes for extra color and crunch.
- Adjust the amount of jalapeño to control spiciness, or omit it for a milder salad.
- Using grilled fresh corn adds a smoky depth of flavor that elevates the dish.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold or at room temperature and may dry out if left too long, so avoid freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of cotija?
Yes, feta or queso fresco are great substitutes that offer a similar crumbly texture and tangy flavor.
How can I make this pasta salad ahead of time?
You can prepare the salad up to a day in advance. Mix all ingredients except fresh herbs and jalapeño, then add those right before serving to keep flavors bright and fresh.
PrintCreamy Lime Corn Pasta Salad with Cotija and Cilantro Recipe
A refreshing and flavorful pasta salad featuring rotini pasta, sweet corn, and a creamy chipotle-lime dressing, garnished with cotija cheese and fresh cilantro. Perfect as a side dish for barbecues, picnics, or light lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz pasta (such as rotini or penne)
Vegetables & Herbs
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Dressing & Cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside to cool completely.
- Prepare the corn: If using fresh corn, cook it by boiling for about 4-5 minutes or grilling until tender. If using canned corn, drain well; if frozen, thaw before use.
- Make the dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Whisk thoroughly to create a smooth, flavorful dressing.
- Combine ingredients: Add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and diced jalapeño (if using) to the bowl with the dressing. Toss everything gently but thoroughly to ensure all the ingredients are evenly coated.
- Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a delightful side dish.
Notes
- For extra heat, leave the jalapeño seeds in or add more diced jalapeños.
- Substitute cotija cheese with feta if cotija is unavailable.
- This salad can be made a day ahead to enhance flavors further.
- For a lighter version, use Greek yogurt instead of sour cream and mayonnaise.
- Use gluten-free pasta varieties to make the salad gluten free.
Keywords: pasta salad, corn pasta salad, Mexican pasta salad, rotini pasta, cotija cheese, summer salad, picnic recipe
