Mexican Street Corn Pasta Salad

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!!

If you enjoy this pasta salad try my chicken pesto pasta salad, tuna pasta salad, strawberry and spinach salad and my easy Chinese chicken salad.

this recipe!

Mexican Street Corn Pasta Salad Dressing

This street corn salad is loaded with tangy lime juice, salty Cotija cheese, cilantro, jalapeños and red bell peppers. It is the delicious creamy dressing that holds it all together for the perfect Mexican pasta salad.

Whip up a batch of this Mexican corn salad for your next barbecue and watch everyone come back for seconds!!

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.

Ingredients

• Corn – 10 ounces of frozen corn defrosted
• Pasta – 8 ounces of rotini pasta
• Mayonnaise
• Sour Cream
• Lime Juice
• Garlic Cloves – minced
• Chili Powder
• Dried Dill
• Salt and Pepper – I used a coarse Kosher salt and black pepper
• Red Bell Pepper
• Red Onion – diced
• Green Onions – chopped
• Jalapeños – seeded and chopped
• Cotija Cheese – is a popular Mexican cheese that adds a delicious savory flavor to dishes
• Parmesan Cheese -grated or shredded
• Cilantro – chopped

Substitutions and additions

In place of the Cotija cheese you can use feta cheese or use my easy resource for the best substitute for Cotija cheese.

You can use fresh corn and grill or roast it before adding it to the salad.

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.

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.

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