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.
Keyword: mexican corn pasta salad, mexican macaroni salad, Mexican pasta salad with corn, mexican street corn macaroni salad, mexican street corn pasta salad
Servings: 10-12 servings
Author: Valerie Skinner | Thyme and JOY
1.5cupsCorn Kernelscan be from frozen
½cupRed Onionsmall dice
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.
See blog post for important recipe tips and variations!