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Bowl of Easy Mexican Street Corn Pasta Salad with fresh corn, cotija cheese, and dressing.

Mexican Street Corn Pasta Salad

A creamy, tangy pasta salad inspired by the flavors of Mexican street corn, perfect for cookouts and quick dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and corn
  • 8 oz short pasta (rotini, shells, or elbows) Cook according to package instructions
  • 2 cups corn (fresh grilled, frozen, or canned) If using fresh corn, grill it for flavor; if frozen or canned, ensure it's dry
Dressing
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option
  • 2 tablespoons lime juice Add lime zest for extra flavor if desired
  • 1 clove garlic Use fresh or garlic powder
  • 1 teaspoon chili powder Adjust for more heat if desired
  • 1 teaspoon smoked paprika For a grilled flavor
  • 1 pinch cumin Optional, adds warmth
  • Salt to taste
  • Pepper to taste
Other ingredients
  • 1/2 cup cotija cheese (or feta) Can be added in two rounds for better flavor
  • 1 small red onion (or green onion) Diced
  • 1/4 cup cilantro Optional, omit if not a fan
  • 1 small jalapeno Optional, adds heat

Method
 

Preparation
  1. Cook the pasta in salted water until just tender. Drain and rinse with cool water.
  2. Prep the corn: Grill fresh corn for flavor, or ensure frozen/canned corn is dry.
Dressing
  1. In a large bowl, mix mayo, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Adjust to taste.
Assembly
  1. Toss the pasta, corn, onion, cheese, and cilantro with the dressing until evenly coated.
  2. Chill for at least 20 minutes before serving for better flavor.

Notes

This dish is best made ahead and served chilled. If the salad seems dry after storage, add a squeeze of lime and a bit more dressing before serving.