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Mexican Street Corn Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes (+ optional chilling time)
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

This vibrant Mexican Street Corn Pasta Salad combines perfectly cooked rotini pasta with charred corn, a creamy lime-spiced dressing, and fresh herbs for a flavorful and colorful side dish. Easy to prepare and chilled to perfection, it’s a fantastic addition to summer gatherings, potlucks, or weeknight dinners.

Ingredients

Pasta and Corn

  • 12 oz rotini or elbow pasta
  • 2 cups corn kernels (fresh, canned, or frozen and thawed)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Add-ins

  • 1/2 cup crumbled cotija or feta cheese
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1 small jalapeño (seeded and finely chopped)

Optional

  • Lime wedges for serving

Instructions

  1. Cook the pasta: Prepare the rotini or elbow pasta according to the package instructions until al dente. Drain well and rinse with cold water to cool the pasta completely and prevent sticking.
  2. Char the corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred in spots, about 4–5 minutes. If using canned fire-roasted corn, skip this step.
  3. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
  4. Combine all ingredients: Add the cooled pasta, charred corn, crumbled cotija or feta cheese, chopped cilantro, diced red onion, and finely chopped jalapeño to the bowl with the dressing. Toss everything together until all ingredients are evenly coated.
  5. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with additional cheese, cilantro, and lime wedges if desired.

Notes

  • This salad can be made up to a day in advance for convenience.
  • Add grilled chicken or black beans to turn this into a satisfying main dish.
  • For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.

Find it online: https://slsrecipes.com/mexican-street-corn-pasta-salad-recipe-4/