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Creamy Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad - featured image

A bold and comforting pasta salad that combines the flavors of Mexican street corn with creamy dressing and pasta, perfect for any occasion.

Ingredients

Scale
  • 12 ounces rotini or bow-tie pasta, cooked al dente
  • 4 ears fresh corn on the cob, grilled or charred (or 2 cups frozen corn)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1/4 cup freshly chopped cilantro
  • Salt and pepper to taste
  • Optional: 1/4 cup diced red onion
  • Optional: 1 jalapeño, finely chopped (remove seeds for less spice)
  • Optional: 1 avocado, cubed

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
  2. Grill the corn on the cob over medium-high heat until lightly charred, about 5 minutes per side. If using frozen corn, sauté in a hot skillet until golden and slightly caramelized.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. Cut the corn kernels off the cob and add them to a large bowl along with the cooked pasta, cotija cheese, cilantro, and any optional ingredients like onion or jalapeño.
  5. Pour the dressing over the pasta mixture and toss until everything is evenly coated. Taste and adjust seasoning if needed.
  6. Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled and garnish with extra cilantro or cotija cheese.

Notes

If the salad seems dry after chilling, stir in a little more dressing or a splash of lime juice to refresh it. This salad tastes even better the next day as the flavors meld together.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy dressing, summer recipe, BBQ side dish