Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked rotini or penne pasta, cooled; 2 cups corn (grilled, frozen, or canned, drained); 1/3 cup mayonnaise; 1/3 cup sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper, to taste; 1/4 cup chopped fresh cilantro; 1/3 cup crumbled cotija cheese

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Introduction

This Mexican Street Corn Pasta Salad is a flavorful twist on classic pasta salad, inspired by the popular street corn flavors. Creamy, tangy, and slightly smoky, it’s a perfect side dish for BBQs, picnics, or weeknight dinners.

A close-up view of a bowl filled with creamy pasta salad made of short, curly pasta coated in a light yellow sauce; mixed throughout are bright yellow corn kernels, small green pieces of avocado, and halved red cherry tomatoes; the dish is garnished with fresh chopped green parsley and sprinkled black pepper. The bowl is white with a dark rim, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked rotini or penne pasta
2 cups corn (grilled, frozen, or canned)
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese

Instructions

Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Step 3: Pour the dressing over the pasta and corn mixture and toss until everything is fully coated.
Step 4: Gently fold in the chopped cilantro and crumbled cotija cheese.
Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

For extra smoky flavor, use grilled corn and add a bit more smoked paprika.
Substitute cotija cheese with feta if you can’t find it locally.
Add diced jalapeño or a pinch of cayenne pepper for some heat.
Make it vegan by using vegan mayo and sour cream alternatives and omitting the cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add fresh cilantro to brighten the flavors. This salad is best enjoyed chilled.

How to Serve

A close-up view of creamy pasta salad in a white bowl with a dark rim, showing three main layers: twisted pasta pieces coated in a light yellow creamy sauce forming the base, bright yellow corn kernels scattered evenly throughout, and small chunks of green avocado mixed in. There are also halved cherry tomatoes adding a pop of red, all topped with fresh chopped green herbs and specks of black pepper on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this pasta salad?

Yes, canned corn works well and is a convenient option. Just drain it well before adding to avoid excess moisture.

How long can I make this salad ahead of time?

You can prepare the salad up to a day in advance and keep it refrigerated. The flavors improve after resting, but avoid making it more than 24 hours ahead for the best texture.