Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn Pasta Salad


  • Author: Monica
  • Total Time: 45 min

Description

This pasta salad brings the bold flavors of Mexican street corn into a creamy, spicy, and tangy side dish. Packed with charred corn, pasta, cheese, and a zippy dressing, it’s the perfect companion to BBQs, tacos, or potlucks!


Ingredients

Scale
  • 8 oz pasta (elbow, rotini, or penne work well)

  • 2 cups corn kernels (fresh, frozen, or canned—grilled or charred for best flavor)

  • ½ cup crumbled cotija or feta cheese

  • ¼ cup red onion, finely chopped

  • ¼ cup chopped cilantro

  • 1 jalapeño, minced (optional for heat)

For the Dressing:

  • ⅓ cup mayonnaise

  • ⅓ cup sour cream or Greek yogurt

  • 1 tbsp lime juice

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • Salt and pepper to taste


Instructions

1️⃣ Cook the pasta: Boil pasta in salted water until al dente. Drain and rinse with cold water.

2️⃣ Char the corn (optional): If using fresh or frozen corn, sauté in a dry skillet until lightly charred for smoky flavor. Let cool.

3️⃣ Make the dressing: In a bowl, whisk together mayo, sour cream, lime juice, chili powder, paprika, salt, and pepper.

4️⃣ Combine: In a large bowl, mix pasta, corn, onion, jalapeño, and half the cheese. Stir in the dressing until everything is evenly coated.

5️⃣ Chill and serve: Chill for 30 minutes, then garnish with remaining cheese and fresh cilantro before serving.

Notes

  • Add grilled chicken or black beans for a heartier dish.

  • Adjust spice level with extra jalapeño or hot sauce.

 

  • Best served cold or at room temperature.

  • Prep Time: 15 min
  • Cook Time: 30 min