This dish takes the bold flavor of Mexican street corn — creamy mayo, Cotija, chili, and lime — and throws it into a bowl with tender pasta, fresh cilantro, and a spicy chipotle kick. Tossed together with smoky grilled corn and finished with a squeeze of lime, this Tex-Mex pasta salad is the side dish that refuses to stay on the sidelines. Serve it warm or cold, with grilled meats, tacos, or straight off the spoon standing at the fridge.

Ingredients

• 12 ounces Ditalini pasta
• 3 cups corn (grilled, roasted, or canned & drained)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 Tablespoons lime juice (about 1 lime)
• 1 teaspoon chipotle chili powder (or regular chili powder for less heat)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (plus more to taste)
• 1/2 cup Cotija cheese (plus more for topping)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• Optional: 1 small Jalapeño, finely chopped (seeds removed for less heat)
• Optional garnish: lime wedges, extra Cotija, cilantro sprigs

Preparation

1. Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking. Let it cool slightly.
2. While pasta cools, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
3. Add the cooked pasta, corn, Cotija, red onion, cilantro, and Jalapeño (if using) to the bowl with the dressing. Toss until everything is evenly coated.
4. Taste and adjust seasoning — more lime juice or salt if needed.
5. Top with extra Cotija, a squeeze of lime, and garnish with cilantro just before serving.

Serving Suggestions

Serve chilled or at room temperature. Perfect alongside grilled carne asada, barbacoa tacos, or burgers. Also stands strong as a picnic main.

Beverage Pairings

• Icy Mexican lager (like Modelo or Dos Equis) with lime
• Classic Margarita or Paloma
• Iced hibiscus tea (Agua de Jamaica) or lime sparkling water