If you love the bright, irresistible flavors of Mexican street corn, this little pasta salad is such a joy. It’s creamy, zesty, lightly smoky, and comes together in a truly “mini” format perfect for small gatherings, meal-prep lunches, or when you just need a comforting bowl of flavor.
Ingredients
- 1 ½ cups cooked mini pasta (mini shells or ditalini work beautifully)
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ¼ tsp smoked paprika
- 1 small clove garlic, finely minced
- 2 tbsp crumbled cotija cheese (or feta as a swap)
- 1 tbsp chopped cilantro
- Salt and pepper to taste
- Optional: a pinch of cayenne for heat
Steps
- Warm the corn in a skillet over medium heat until lightly charred. A little browning brings that signature street-corn flavor.
- Whisk the dressing by combining mayo, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper. Don’t worry if it looks thick it will loosen once mixed with the warm corn.
- Fold in the pasta while it’s still slightly warm. This helps the dressing cling nicely.
- Stir in the corn, coating everything gently so the kernels stay plump.
- Add cilantro and cotija just before serving for freshness and a little salty pop.
- Taste and adjust with more lime or a touch of chili powder if you want extra zing.
Chef’s Tips
- Lightly charring the corn truly boosts the flavor—don’t skip it if you can help it.
- If your dressing feels too thick, add 1–2 tsp of warm water until it’s silky.
- Store leftovers in a sealed container up to 2 days; add a fresh squeeze of lime before eating to “wake it up.”
Variations
- Creamy Avocado Twist: Fold in ¼ cup diced avocado for richness.
- Spicy Version: Add a dash of hot sauce or a minced jalapeño.
- Protein Boost: Stir in a few mini cubes of grilled chicken for a small, satisfying meal.