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Bowl of Mexican street corn pasta salad with colorful ingredients

Mexican Street Corn Pasta Salad

A refreshing pasta salad that combines the classic flavors of Mexican street corn with hearty pasta, perfect for gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb cooked pasta (rotini or shells) Use any preferred shape.
  • 12 oz corn (fresh, canned, or frozen) If using frozen, make sure to thaw before adding.
  • 1 piece diced red onion Adds crunch and flavor.
  • 1/2 cup chopped cilantro Fresh cilantro enhances the flavor.
  • 1/2 cup chopped green onion For added freshness.
  • 1 cup cotija cheese Can substitute with feta if desired.
Dressing
  • 1 cup sour cream Adds creaminess.
  • 1/2 cup mayo For a richer flavor.
  • 2 tbsp lime juice Fresh lime juice is best.
  • 1 tbsp minced garlic
  • 1 tsp chili powder Adjust to taste.
  • 1 tsp paprika
  • 1 tsp salt To taste.
  • 1 tsp pepper To taste.

Method
 

Preparation
  1. In a large bowl, combine the cooked pasta, corn, red onion, cilantro, green onion, and cotija cheese.
  2. In a separate bowl, whisk together the sour cream, mayo, lime juice, minced garlic, chili powder, paprika, salt, and pepper to create the dressing.
  3. Pour the dressing over the pasta salad and mix until everything is well coated.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve this pasta salad chilled or at room temperature. It pairs well with grilled meats, tacos, or as a stand-alone dish. Store in an airtight container in the refrigerator for 3-4 days. If the pasta absorbs too much dressing, add a little extra sour cream or mayo before serving again.