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Mexican Street Corn Pasta Salad Recipe

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This Mexican Street Corn Pasta Salad recipe combines sweet corn, creamy dressing, and zesty spices for a refreshing and flavorful dish. Perfect for barbecues or potlucks, this salad is a crowd-pleaser. Keywords: Mexican street corn pasta salad, summer pasta salad, easy corn salad.

Ingredients

Scale
  • 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

  • Cook the pasta according to package instructions. Drain and set aside to cool.
  • If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
  • In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
  • Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
  • Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For extra flavor, grill the corn before cutting off the kernels.
  • Add diced avocado for a creamy twist.
  • Adjust the spice level by adding more or less jalapeño and chili powder.

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