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Mexican Street Corn Pasta Salad

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This Mexican Street Corn Pasta Salad combines the bold and vibrant flavors of Mexican street corn with creamy pasta for a refreshing and unique side dish. With roasted corn, zesty lime, fresh cilantro, and a hint of chili, it’s the perfect summer dish. Ideal for barbecues, picnics, and potlucks, this easy-to-make recipe is sure to be a crowd-pleaser.

Ingredients

  • 2 cups cooked pasta (rotini or elbow macaroni works well)
  • 2 cups corn kernels (fresh or frozen, roasted)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional: Hot sauce, extra lime wedges, and cilantro for garnish

Instructions

  • Prepare the Corn: If using fresh corn, grill or roast the corn until slightly charred and tender. Cut the kernels off the cob. If using frozen corn, simply thaw and roast it in a pan until slightly crispy.
  • Cook the Pasta: Cook the pasta according to the package instructions, then drain and rinse under cold water to stop the cooking process.
  • Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth.
  • Assemble the Salad: Add the cooled pasta and corn to the bowl with the dressing. Toss everything together until the pasta is well-coated.
  • Finish and Serve: Fold in the crumbled cotija cheese and chopped cilantro. Taste and adjust the seasoning with more salt, pepper, or lime juice, if needed.
  • Garnish with additional cilantro, lime wedges, and hot sauce if desired. Serve chilled or at room temperature.

Notes

  • For an extra kick, add some diced jalapeños or sprinkle with extra chili powder.
  • The salad can be made ahead of time and stored in the fridge for up to 2 days.
  • You can substitute cotija cheese with feta if necessary.