Mexican Street Corn Pasta Salad

This salad brings the smoky, tangy taste of Mexican street corn to pasta in an easy bowl.

introduction

Mexican Street Corn Pasta Salad mixes pasta, corn, lime, and cheese for a bright, creamy side. It is easy to make and fits potlucks or weeknight dinners. If you enjoy corn with spice, you may like the flavors in Spicy Mexican corn bites as a snack that matches this salad.

why make this recipe

Make this recipe because it is fast, fresh, and full of flavor. It uses simple pantry items and can feed a group. You get creamy, tangy, and smoky notes in one dish. It also works warm or cold.

how to make Mexican Street Corn Pasta Salad

1. Cook the pasta according to the package directions. Drain and let it cool.
2. Prepare the corn: if you use fresh, boil or grill until tender; if canned or frozen, drain or thaw.
3. In a large bowl, stir together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño if you like heat. Toss until mixed.
5. Chill the salad in the fridge for at least 30 minutes so the flavors blend.

Ingredients :

• 8 oz pasta (such as rotini or penne)
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

Directions :

1. Cook the pasta according to package instructions. Drain and set aside to cool.
2. If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
3. In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

how to serve Mexican Street Corn Pasta Salad

Serve it cold or at room temperature. Spoon into a bowl and top with extra cotija, a squeeze of lime, and extra cilantro. It pairs well with grilled meats, tacos, or as a side at a picnic.

how to store Mexican Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge. It will stay good for 3–4 days. Stir before serving; you may want to add a splash of lime or a little extra mayonnaise if it seems dry.

tips to make Mexican Street Corn Pasta Salad

• Rinse pasta under cold water after cooking to stop it from cooking and to cool faster.
• Grill the corn for a smoky flavor, then cut the kernels off the cob.
• Taste the dressing before mixing and adjust lime, salt, or chili powder as you like.
• Use cotija or feta if you cannot find cotija.
• Add diced avocado right before serving so it stays fresh.

variation (if any)

• Add black beans or diced bell pepper for more color and protein.
• Use Greek yogurt instead of sour cream for a lighter dressing.
• Mix in cooked shrimp or chopped grilled chicken to make it a main dish.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or cook it briefly, then add to the salad.

Q: Is this salad good warm?
A: You can serve it warm, but it tastes best chilled so the flavors blend.

Q: Can I make it ahead?
A: Yes. Make it a day ahead and chill. Add fresh herbs or avocado just before serving.

Q: How spicy is it?
A: The recipe is mildly spicy. Leave out the jalapeño or reduce chili powder to make it milder.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A vibrant salad that combines the smoky, tangy flavors of Mexican street corn with pasta, perfect for potlucks and weeknight dinners.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (such as rotini or penne)
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

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Instructions

1. Cook the pasta according to the package directions. Drain and let it cool.
2. Prepare the corn: if using fresh, boil or grill until tender; if canned or frozen, drain or thaw.
3. In a large bowl, stir together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using). Toss until mixed.
5. Chill the salad in the fridge for at least 30 minutes so the flavors blend.

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Notes

Serve it cold or at room temperature, topped with extra cotija and a squeeze of lime. Can be stored in an airtight container for 3-4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 20mg