Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad blends tender rotini pasta with sweet corn, creamy mayonnaise and sour cream dressing, tangy lime, and smoky spices. Fresh cilantro and crumbly cotija cheese add authentic Mexican flavors. This chilled salad is perfect for picnics, barbecues, or a flavorful side dish any time of year.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pasta is pre-cooked and corn is ready to use)
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta and Veggies
- 3 cups cooked rotini or penne pasta, cooled
- 2 cups corn (grilled, frozen, or canned)
Dressing
- 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
Toppings
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine pasta and corn: In a large bowl, mix the 3 cups of cooked and cooled pasta with 2 cups of corn, whether grilled, frozen, or canned, ensuring an even distribution.
- Prepare the dressing: In a separate bowl, whisk together 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 until smooth and well blended.
- Mix dressing with pasta: Pour the prepared dressing over the pasta and corn mixture, tossing gently but thoroughly to coat every piece evenly.
- Add fresh toppings: Fold in 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese to the salad for bursts of freshness and authentic flavor.
- Chill the salad: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve cold for best taste and texture.
Notes
- You can use fresh grilled corn for a smoky flavor or frozen/canned corn for convenience.
- Adjust the chili powder and smoked paprika to your preferred spice level.
- For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise.
- This salad can be prepared a day ahead and stored in the refrigerator.
- Serve as a side dish with grilled meats or enjoy as a standalone light meal.
Keywords: Mexican Street Corn, Pasta Salad, Rotini Salad, Cotija Cheese, Summer Salad, No-Cook Salad, Mexican Cuisine
