Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups cooked rotini or penne pasta, cooled; 2 cups corn, grilled, frozen (thawed), or canned, drained; 1/3 cup mayonnaise; 1/3 cup sour cream; 1 tablespoon fresh lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh cilantro; 1/3 cup crumbled cotija cheese

Introduction

This Mexican Street Corn Pasta Salad is a vibrant and creamy twist on classic street corn, combined with hearty pasta for a satisfying side dish. It’s perfect for summer cookouts or as a flavorful addition to any meal.

A close-up view of a bowl filled with creamy pasta salad made from wavy, short pasta coated in a light yellow sauce. The salad has visible layers of bright yellow corn kernels, light green avocado chunks, halved red cherry tomatoes, and sprinkled fresh green parsley leaves. The dish is lightly speckled with black pepper, adding texture and contrast. The bowl is white, set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked rotini or penne pasta
2 cups corn (grilled, frozen, or canned)
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
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese

Instructions

Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Step 3: Pour the dressing over the pasta and corn mixture, then toss until everything is fully coated.
Step 4: Fold in the chopped cilantro and crumbled cotija cheese gently.
Step 5: Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra smokiness, try grilling the corn before adding it to the pasta.
Substitute cotija cheese with feta if you prefer a milder flavor.
Add diced jalapeño for a spicy kick.
Use Greek yogurt instead of sour cream for a lighter option.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and enjoy it chilled or at room temperature. Avoid freezing, as the creamy dressing can separate.

How to Serve

A close-up view of creamy pasta salad with spiral-shaped pasta covered in a light beige creamy sauce, mixed with bright yellow corn kernels and small pieces of green avocado. Scattered on top are halved cherry tomatoes with a red and slightly glossy texture, and fresh green parsley leaves as garnish. The salad is sprinkled with small black pepper flakes. The dish is served in a white bowl with a rough texture on the outside, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepping it a few hours or the day before actually helps the flavors meld together for a richer taste.

What type of pasta works best for this recipe?

Rotini or penne are ideal because their shapes hold the dressing well, but any short pasta can be used.

Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 647 reviews

This Mexican Street Corn Pasta Salad is a flavorful twist on the classic street corn, combining tender pasta with sweet corn, a creamy tangy dressing, and vibrant spices. Perfect as a refreshing side dish for barbecues, picnics, or casual dinners, this salad balances smoky, zesty, and creamy elements with fresh cilantro and crumbly cotija cheese for an authentic Mexican flair.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 0 minutes (assuming cooked pasta and prepared corn)
Total Time: 40 minutes (including chilling time)
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

3 cups cooked rotini or penne pasta, cooled
2 cups corn, grilled, frozen (thawed), or canned, drained
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese

Instructions

Combine pasta and corn: In a large mixing bowl, add the cooked and cooled pasta along with the prepared corn. This creates the base of the salad.
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 smooth and well combined. This dressing delivers the signature creamy and tangy flavor.
Toss the salad: Pour the dressing over the pasta and corn mixture, and toss gently but thoroughly to ensure every piece is coated evenly with the flavorful dressing.
Add fresh ingredients: Fold in the chopped cilantro and crumbled cotija cheese carefully to distribute them throughout the salad without breaking up the cheese too much.
Chill before serving: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together and the salad to chill nicely for serving.

Notes

You can use grilled corn for a smoky flavor or canned/frozen corn for convenience.
Adjust the chili powder and smoked paprika according to your preferred spice level.
For a lighter option, substitute Greek yogurt for the sour cream.
Cilantro can be omitted or replaced with parsley if you prefer.
Serve chilled as a side dish at barbecues, potlucks, or casual meals.

Keywords: Mexican street corn pasta salad, Mexican pasta salad, street corn salad, rotini pasta salad, summer salad, cotija cheese salad, creamy pasta salad