Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked rotini or penne pasta, cooled; 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

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Introduction

Mexican Street Corn Pasta Salad is a vibrant and creamy twist on a classic favorite. Combining tender pasta with the smoky, tangy flavors of street corn, it’s perfect for BBQs, potlucks, or a refreshing side dish any time of year.

A close-up of creamy pasta salad served in a white bowl showing three main layers: the pale yellow, spiral-shaped pasta coated with a smooth, rich sauce forms the base, mixed evenly with bright yellow corn kernels; scattered chunks of light green avocado add texture and color contrast; halved small red grape tomatoes bring a pop of reddish-pink, while chopped fresh green herbs like parsley are sprinkled on top, along with a light sprinkle of coarse black pepper for added detail. The background is 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 evenly coated.
Step 4: Fold in the chopped cilantro and crumbled cotija cheese gently to distribute.
Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

Grilled corn adds the best smoky flavor, but frozen or canned corn works well in a pinch.
Add diced jalapeños or a dash of hot sauce for some extra heat.
This salad is a fantastic make-ahead dish for BBQs and potlucks, as flavors develop even more after chilling.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and if desired, add a little extra lime juice or a splash of sour cream to freshen it up when reheating at room temperature or serving cold.

How to Serve

A close-up of a white bowl filled with creamy pasta salad. The dish has three main layers: the base is a yellow spiral pasta coated evenly in a light creamy sauce, mixed with small yellow corn kernels scattered throughout. On top of the pasta and corn are chunks of red grape tomatoes, green avocado pieces, and fresh green herb leaves, possibly parsley, giving bright color contrast. The dish is lightly sprinkled with black pepper, adding texture and small dark specks all over. The bowl sits 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 use fresh corn instead of grilled or frozen?

Yes, fresh corn cut off the cob works wonderfully, especially if you lightly char it in a skillet or on the grill for that signature smoky flavor.

Is this salad suitable for meal prep?

Absolutely! This pasta salad holds up well in the fridge for several days, making it a convenient and tasty option for lunch or dinner throughout the week.