why make this recipe
This salad mixes sweet corn, creamy dressing, and salty cheese. It cooks fast and tastes bright. It works for weeknights, potlucks, and picnics.
introduction
This Mexican Street Corn Pasta Salad blends cooked pasta with corn, mayo, sour cream, lime, and cotija cheese for a fresh side. The salad is easy to change and stays good after chilling. If you like bold corn flavors, try these spicy Mexican corn bites as a fun side.
how to make Mexican Street Corn Pasta Salad
Follow the steps below to make the salad. Read the ingredients and directions first, then cook.
Ingredients :
8 oz pasta (macaroni or rotini), 1 cup corn (fresh, canned, or frozen), 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup cotija cheese (crumbled), 1/4 cup cilantro (chopped), 1 tablespoon lime juice, 1 teaspoon chili powder, Salt and pepper to taste
Directions :
- Cook the pasta according to package instructions. Drain and set aside to cool., 2. In a large bowl, combine the cooled pasta, corn, mayonnaise, sour cream, cotija cheese, and cilantro., 3. In another small bowl, whisk together lime juice, chili powder, salt, and pepper., 4. Drizzle the dressing over the pasta salad and toss until fully combined., 5. Chill for at least 30 minutes before serving. Enjoy!
how to serve Mexican Street Corn Pasta Salad
Serve chilled or at room temperature. Top with extra cotija and a sprinkle of chili powder. Offer lime wedges for extra tang. It goes well with grilled meats, tacos, or simple sandwiches.
how to store Mexican Street Corn Pasta Salad
Keep the salad in an airtight container in the fridge. It stays good for 3–4 days. Stir gently before serving. Do not freeze the salad; the mayo and sour cream separate when frozen.
tips to make Mexican Street Corn Pasta Salad
- Cool the pasta fully so the dressing stays creamy.
- Use fresh corn for best flavor, but canned or frozen work well.
- Taste and add salt last because cotija cheese is salty.
- Chill at least 30 minutes to let flavors meld.
variation (if any)
- Add chopped red bell pepper or cherry tomatoes for color.
- Stir in cooked black beans for more protein.
- Swap cotija for feta if needed.
- Mix in a little hot sauce for heat.
FAQs
Q: Can I use a different pasta?
A: Yes. Rotini or small shells work well. Use any short pasta you like.
Q: Can I make this ahead?
A: Yes. Make it a day ahead and chill. Stir before serving.
Q: Is there a dairy-free version?
A: Replace mayo and sour cream with dairy-free versions and skip cotija or use a vegan cheese.
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, or cook it briefly and cool before mixing.
Mexican Street Corn Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant salad blends sweet corn, creamy dressing, and cotija cheese for a deliciously refreshing side dish.
Ingredients
- 8 oz pasta (macaroni or rotini)
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the cooled pasta, corn, mayonnaise, sour cream, cotija cheese, and cilantro.
- In another small bowl, whisk together lime juice, chili powder, salt, and pepper.
- Drizzle the dressing over the pasta salad and toss until fully combined.
- Chill for at least 30 minutes before serving. Enjoy!
Notes
Serve chilled or at room temperature. Great for potlucks and picnics.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
