Go Back

Mexican Street Corn Pasta Salad

A creamy, flavorful pasta salad inspired by Mexican street corn, with roasted corn, cotija cheese, and zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican, Summer
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 cups cooked pasta elbow, rotini, or shells
  • 2 cups roasted corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup cilantro chopped
Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • to taste salt and black pepper

Equipment

  • Mixing bowls
  • Skillet or pan
  • Large pot for pasta
  • Whisk

Method
 

  1. Cook pasta according to package instructions, drain, rinse under cold water, and cool.
  2. Roast fresh corn until lightly charred, or sauté frozen corn until golden.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  4. Combine pasta, corn, red bell pepper, cotija cheese, and cilantro in a large mixing bowl.
  5. Pour dressing over salad and toss until coated evenly.
  6. Chill for 30 minutes before serving. Garnish with lime wedges, extra cotija, and cilantro if desired.

Notes

Adjust chili powder for preferred spice level.