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Mexican Street Corn Pasta Salad with fresh corn, cilantro, and creamy dressing.

Mexican Street Corn Pasta Salad

A creamy, tangy, and filling pasta salad inspired by Mexican street corn, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 12 ounces short pasta (like rotini, shells, or bowties) Short shapes work best to hold the dressing.
  • 2 cups fresh corn, grilled or cooked from frozen or canned Char for extra flavor.
Dressing
  • 1 cup mayo
  • 1/2 cup sour cream Greek yogurt can be substituted for a lighter option.
  • 2 tablespoons fresh lime juice Use fresh for the best flavor.
  • 1 teaspoon chili powder Adjust according to heat preference.
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
Additional Ingredients
  • 1 medium red onion, diced Keep the pieces small.
  • 1/2 cup cotija cheese, crumbled Feta can be used if cotija is unavailable.
  • 1/4 cup fresh cilantro, chopped Optional; green onions can be used instead.

Method
 

Preparation
  1. Cook the pasta in salted water until al dente. Drain and rinse with cool water.
  2. Char the corn by grilling or browning in a hot skillet with a bit of oil.
  3. In a large bowl, mix the mayo, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper for the dressing.
Mixing
  1. Add the drained pasta, charred corn, diced onion, cilantro, and crumbled cheese to the dressing. Stir gently to coat.
  2. Chill for at least 30 minutes before serving.
  3. Right before serving, add an extra squeeze of lime and a sprinkle of cheese and chili powder.

Notes

For best flavor, let the salad chill. It's recommended to make it up to 24 hours in advance without adding extra toppings until serving. Store in an airtight container in the fridge for up to 3 days.