Go Back
–+ servings
Mexican Street Corn Pasta Salad is a must-try dish!

Mexican Street Corn Pasta Salad is a must-try dish now!

Mexican Street Corn Pasta Salad is a must-try dish bursting with vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Chill Time 30 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces rotini or penne pasta or gluten-free pasta
  • 2 cups fresh corn or grilled, frozen, or canned
  • 1 cup cherry tomatoes halved
  • 1 small red onion finely chopped
  • 1/4 cup fresh cilantro or omit if not a fan
  • 1 cup cotija cheese or feta
For the Dressing
  • 1/2 cup mayonnaise or vegan mayo
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice fresh preferred
  • 1 teaspoon chili powder adjust to taste
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon garlic powder or fresh minced garlic
  • to taste salt and pepper for seasoning

Equipment

  • large pot
  • mixing bowl
  • Whisk
  • knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook your chosen pasta until al dente, about 7 to 9 minutes, then drain and rinse under cold water.
  2. Prepare the corn by slicing kernels off the cob, or thaw frozen corn, or drain canned corn.
  3. Combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl and whisk until smooth.
  4. In a large bowl, mix the cooked pasta, corn, halved cherry tomatoes, chopped red onion, and cilantro, and crumble cotija cheese on top.
  5. Pour the dressing over the salad and toss gently to coat all ingredients.
  6. Cover and chill in the refrigerator for at least 30 minutes.
  7. Before serving, stir the salad and adjust seasoning if necessary. Serve and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 18mgCalcium: 150mgIron: 2mg

Notes

Salad keeps for up to 3 days in the fridge. Adjust lime juice and chili powder in dressing to preference. Rinse pasta to prevent clumping.

Tried this recipe?

Let us know how it was!