Mexican Street Corn Pasta Salad is a must-try dish! Recipe
Mexican Street Corn Pasta Salad is a flavorful and vibrant twist on traditional pasta salad, combining creamy, tangy dressing with sweet corn, cotija cheese, and a blend of Mexican-inspired spices. Perfect as a refreshing side dish for BBQs, potlucks, or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (pasta and corn should be pre-cooked)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and chilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
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
Garnish
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Prepare the Pasta and Corn: In a large bowl, combine the cooked and cooled pasta with the corn. If using grilled corn, cut the kernels off the cob after grilling for added smoky flavor. Ensure the pasta is fully cooled to prevent the dressing from melting.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until fully combined and smooth, creating a creamy and tangy dressing.
- Combine Salad: Pour the dressing over the pasta and corn mixture. Toss gently but thoroughly until all the pasta and corn are evenly coated with the dressing, ensuring every bite is flavorful.
- Add Fresh Ingredients: Fold in the chopped fresh cilantro and crumbled cotija cheese carefully to maintain their texture and freshness throughout the salad.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld and the salad to become refreshingly cool, perfect for warm weather.
Notes
- Use grilled corn for the best smoky and sweet flavor.
- Add diced jalapeños or a splash of hot sauce if you prefer a spicy kick.
- This salad can be made ahead and stored in the refrigerator for up to 2 days, making it ideal for BBQs and potlucks.
- For a lighter version, substitute mayonnaise with Greek yogurt and use reduced-fat sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: Mexican street corn pasta salad, pasta salad, Mexican pasta salad, street corn salad, cotija cheese salad, easy side dish
