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Mexican Street Corn Pasta Salad

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This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on a classic side dish. Combining roasted corn, creamy dressing, tender pasta, and bold Mexican-inspired seasonings, this salad is a true crowd-pleaser. It’s topped with crumbled cotija cheese, fresh cilantro, and a dash of chili powder for that authentic street corn flavor. Perfect for BBQs, potlucks, or a zesty addition to weeknight meals, this dish brings the festive flavors of Mexican street food to your table.

Ingredients

Scale
  • For the Salad:
    • 3 cups cooked pasta (e.g., rotini, penne, or farfalle)
    • 2 cups roasted or grilled corn (about 3 ears of corn)
    • 1 red bell pepper, diced
    • ½ red onion, finely chopped
    • ½ cup chopped fresh cilantro
    • ½ cup crumbled cotija or feta cheese
  • For the Dressing:
    • ½ cup mayonnaise
    • ¼ cup sour cream
    • 2 tbsp lime juice (freshly squeezed)
    • 1 tsp chili powder
    • ½ tsp smoked paprika
    • ½ tsp garlic powder
    • ¼ tsp cumin
    • Salt and pepper to taste
  • Optional Garnishes:
    • Lime wedges
    • Extra chili powder
    • Crumbled tortilla chips

Instructions

1️⃣ Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.

2️⃣ Prepare the Corn: If using fresh corn, grill or roast it until slightly charred. Cut the kernels off the cob and let them cool. If using frozen or canned corn, lightly sauté it in a pan for added flavor.

3️⃣ Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth.

4️⃣ Assemble the Salad: In a large mixing bowl, combine the cooked pasta, roasted corn, diced red bell pepper, chopped red onion, and fresh cilantro. Pour the dressing over the salad and toss until well coated.

5️⃣ Add Cheese and Garnishes: Gently fold in crumbled cotija cheese. Garnish with lime wedges, extra chili powder, or crumbled tortilla chips if desired.

6️⃣ Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Serve cold or at room temperature.

Notes

  • For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the dressing.
  • Substitute Greek yogurt for sour cream for a lighter option.
  • This salad is best served fresh but can be stored in the refrigerator for up to 3 days.

Keywords: Mexican street corn pasta salad, elote pasta salad, corn salad recipe, summer side dish, creamy pasta salad

Find it online: https://inqelab.com/mexican-street-corn-pasta-salad/