Mexican Street Corn Pasta Salad
This mexican street corn pasta salad is a creamy, bold side dish with sweet corn, tender pasta, and bright lime flavor. Inspired by classic street corn, it’s an easy crowd-pleaser for potlucks, barbecues, and family gatherings.
Try my Greek pasta salad, or my macaroni salad next!
Serve this salad on the side with my beef enchiladas casserole with corn tortillas or easy Mexican chicken casserole and my Mexican lasagna with noodles next for dinner.
What you’ll love about this recipe:
Ingredients You’ll Need
- 10 ounces frozen corn, defrosted
- 8 ounces rotini pasta, cooked
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried dill
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 1 red bell pepper, seeded and chopped
- ¼ cup red onion, diced
- 3 green onions, chopped
- 2 tablespoons jalapenos, seeded and chopped
- ½ cup + 1 tablespoon Cotija cheese, divided
- ¼ cup parmesan cheese, grated or shredded
- 5 tablespoons cilantro, chopped and divided
How to Make Mexican Street Corn Pasta Salad
STEP ONE – For the corn leave it overnight in the fridge or place in the microwave on defrost for 3-4 minutes.
STEP TWO – Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold water until the pasta is cool.
STEP THREE – In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper. Mix until fully combined.
STEP FOUR – To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.
STEP FIVE – Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.
STEP SIX – Serve immediately or refrigerate for at least 1 hour.
Variations
Add in black beans or chicken for added protein to the salad to make it more hearty for a meal.
Sandra’s Top Tips
- Cook the pasta to al dente
- Do not overmix and mix gently
- It is best served after chilling in the fridge for an hour or immediately
- Serve with pieces of lime on the side to squeeze on top depending on your tastes
Storage instructions
You can store the salad in an airtight container in the fridge for up to 5 days. This salad does a good job of not drying out when stored in the fridge.
Mexican Street Corn Pasta Salad
- Total Time: 20 minutes
- Yield: 6 servings
Description
This Mexican Street Corn Pasta Salad recipe has an amazing combination of savory and tangy flavors with different textures. The corn adds its natural sweetness while the creamy dressing with lime juice provides a wonderful coating. Each bite is packed full of flavor for a perfect salad to bring to potlucks or serve at barbecues!!
Ingredients
10 ounces frozen corn, defrosted
8 ounces rotini pasta, cooked
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried dill
1/8 teaspoon coarse kosher salt
1/8 teaspoon black pepper
1 red bell pepper, seeded and chopped
1/4 cup red onion, diced
3 green onions, chopped
2 tablespoons jalapenos, seeded and chopped
1/2 cup + 1 tablespoon Cotija cheese, divided
1/4 cup parmesan cheese, grated or shredded
5 tablespoons cilantro, chopped and divided
Instructions
- For the corn leave it overnight in the fridge or place in the microwave on defrost for 3-4 minutes.
- Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold water until the pasta is cool.
- In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper. Mix until fully combined.
- To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.
- Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.
- Serve immediately or refrigerate for at least 1 hour.
Notes
Storage Instructions: You can keep the salad in the fridge for up to 5 days. This salad does a really great job of not drying out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: stovetop
- Cuisine: American, Mexican-American
