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Mexican Street Corn Pasta Salad Recipe

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5 from 14 reviews

Mexican Street Corn Pasta Salad is a creamy, flavorful dish combining tender pasta, sweet corn, and a zesty dressing with lime, chili powder, and cotija cheese. Perfect chilled and served as a vibrant side dish for BBQs or potlucks.

Ingredients

Pasta and Vegetables

  • 3 cups cooked rotini or penne pasta
  • 2 cups corn (grilled, frozen, or canned)

Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Garnishes

  • 1/4 cup chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese

Instructions

  1. Combine pasta and corn: In a large bowl, add the cooked and cooled pasta. Add the corn, whether grilled for extra flavor, frozen, or canned, and gently mix to combine.
  2. Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well blended.
  3. Toss pasta with dressing: Pour the prepared dressing over the pasta and corn mixture. Toss everything together thoroughly until the pasta is evenly coated with the creamy dressing.
  4. Add garnishes: Fold in the chopped fresh cilantro and crumbled cotija cheese, mixing gently to distribute.
  5. Chill before serving: Place the pasta salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld. Serve cold as a delicious side dish at your next BBQ or gathering.

Notes

  • Grilling the corn adds extra smoky flavor but frozen or canned corn works well for convenience.
  • For a lighter version, substitute Greek yogurt for some or all of the mayonnaise and sour cream.
  • Adjust chili powder and paprika to your spice preference.
  • Use fresh lime juice rather than bottled for best flavor.
  • Keep the pasta salad chilled until serving to maintain freshness.