Description
This Steak and Mexican Corn Pasta Salad combines juicy grilled steak, charred sweet corn, cavatappi pasta, cotija cheese, and a creamy chili lime dressing for the ultimate summer side dish or easy dinner. Inspired by Mexican street corn, it’s perfect for cookouts, potlucks, meal prep, and family gatherings.
Ingredients
Scale
For the Steak
- 1½ pounds sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salad
- 16 ounces cavatappi pasta
- 3 cups corn kernels, grilled or charred
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, diced
- 1 avocado, diced
- 1 cup crumbled cotija cheese
- ½ cup chopped fresh cilantro
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook cavatappi pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
- Toss steak with olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Heat a large skillet or grill pan over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- In a large serving bowl combine pasta, steak, corn, red bell pepper, cherry tomatoes, red onion, cotija cheese, and cilantro.
- Pour dressing over the salad and gently toss until evenly coated.
- Fold in avocado just before serving.
- Garnish with extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder if desired.
Notes
Make It Your Own
- Add black beans for extra protein.
- Use grilled flank steak or ribeye instead of sirloin.
- Add diced jalapeños for heat.
- Substitute queso fresco for cotija cheese.
- Make it ahead and add avocado just before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Side Dish
- Cuisine: American