This easy Mexican Street Corn Pasta salad recipe is the best summer side dish to bring to a BBQ or party. It’s packed with sweet corn kernels and dressed in a creamy sour cream and mayo based dressing with a hint of chili and a splash of lime. Can easily be made ahead of time. 

I’m not sure when I was introduced to Mexican Street Corn, but I’m glad I was! The only thing I don’t enjoy about it is that it’s a bit messy. Cheese falls everywhere and your hands could get pretty greasy.

Turning street corn into pasta salad is the best way to enjoy this Mexican inspired side dish without all the mess and it can serve a crowd!

THE BEST MEXICAN PASTA SALAD INCLUDES

• Corn Kernels: These can be straight from the cob that you grill or you can take a shortcut and purchase frozen corn kernels.
• Rotini Pasta: Rotini pasta is the perfect shape to hold all the creamy flavors of street corn. You could also try this with gluten free pasta. 
• Mayonnaise: Makes the macaroni creamy and holds in all the flavors.
• Sour Cream: Another piece of the puzzle that adds a creamy and slightly tangy flavor. 
• Lime Juice: This will add an acidity that goes well in Mexican cooking.
• Red Onion: Gives the pasta salad flavor.
• Crumbled Cotija: A Mexican crumbly cheese that is slightly dry and salty. 
• Chili Powder: Adds a spicy kick.
• Cilantro: Adds a freshness to the dish.
• Garlic, Salt & Pepper: To bring out all the flavors in any pasta salad.

RECIPE TIPS & VARIATIONS:

• Homemade Mayonnaise: You could purchase store bought mayo for this recipe, but it’s so easy to make my one minute mayo recipe that is made with clean ingredients.
• Mexican Cheeses: If you can’t find Cotija cheese, a good replacement would be queso fresco or even crumbled feta cheese.
• Can I Make This Ahead? Yes! This pasta salad dish can be made up to 2 days ahead. Be aware that the pasta may absorb some of the sauce as it sits in the fridge. Having a bit more sour cream on hand could help keep it from becoming too dry.
• Before Serving: Although this pasta salad needs to be served cold, it’s best to serve after it has been sitting at room temperature for 15 minutes. 
• Variations: Feel free to add your own twist by adding bacon, bell pepper, green onion, jalapeno or switching the chili powder out for chipotle powder. 

HOW TO MAKE THIS MEXICAN STREET CORN PASTA SALAD RECIPE

• Prepare The Corn: If you’re using ears of corn, grill them over medium high heat for a few minutes on each side until slightly charred. Once cooled, use a knife to shave off the corn kernels. If you’re using frozen corn kernels, heat up as directed on the package. 
• Cook The Pasta: Cook pasta according to instructions on the box. Make sure the pasta is al dente meaning it’s slightly under cooked. This will hold up better in pasta salad. You can achieve this by subtracting 2-3 minutes of cooking time and running it under cold water to stop the cooking process once it’s finished. 
• Make The Creamy Pasta Salad Sauce: In a large bowl, add in mayo, sour cream, chili powder, lime juice, salt, pepper and garlic powder, whisk until everything is fully combined. 
• Toss It All Together: To the bowl with the sauce, add in corn, cooled pasta, diced red onion and cilantro. Toss everything together until fully combined top with crumbled Mexican cheese. 

Other Easy Side Dishes You’ll Love:

• BBQ Sweet Potato Fries
• Cheesy Grilled Asparagus
• Purple Cabbage Steaks
• Classic Coleslaw

Mexican Street Corn Pasta Salad

Yield: 10-12 servings

Prep Time: 15 minutes

Total Time: 15 minutes

This easy Mexican Street Corn Pasta salad recipe is the best summer side dish to bring to a BBQ or party. It’s packed with sweet corn kernels and dressed in a creamy sour cream and mayo based dressing with a hint of chili and a splash of lime. Can easily be made ahead of time.

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Ingredients

• 1.5 cups Corn Kernels, can be from frozen
• 12 oz Rotini Pasta
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1/2 cup Red Onion, small dice
• 1/4 cup Fresh Cilantro, chopped
• 1 Lime, juiced
• 1 tsp Chili Powder
• 1/2 cup Cotija Cheese, crumbled
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Prepare The Corn: If you’re using ears of corn, grill them over medium high heat for a few minutes on each side until slightly charred. Once cooled, use a knife to shave off the corn kernels. If you’re using frozen corn kernels, heat up as directed on the package. 
2. Cook The Pasta: Cook pasta according to instructions on the box. Make sure the pasta is al dente meaning it’s slightly under cooked. This will hold up better in pasta salad. You can achieve this by subtracting 2-3 minutes of cooking time and running it under cold water to stop the cooking process once it’s finished. 
3. Make The Creamy Pasta Salad Sauce: In a large bowl, add in mayo, sour cream, chili powder, lime juice, salt, pepper and garlic powder, whisk until everything is fully combined. 
4. Toss It All Together: To the bowl with the sauce, add in corn, cooled pasta, diced red onion and cilantro. Toss everything together until fully combined top with crumbled Mexican cheese.

Notes

See blog post for important recipe tips and variations!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 236mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g

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