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–+ servings
Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: Creamy, Zesty, and Delicious

A vibrant Mexican Street Corn Pasta Salad that combines creamy dressing, sweet corn, and fresh veggies, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rotini or Penne Pasta
  • 1 cup Sweet Corn fresh or frozen
  • 1/2 cup Cotija Cheese crumbled; feta is a good substitute
  • 1 each Red Bell Pepper diced
  • 1/2 each Red Onion diced
  • 1/4 cup Cilantro chopped
For the Dressing
  • 1/2 cup Mayonnaise or Greek yogurt for lighter option
  • 1/2 cup Sour Cream
  • 2 each Lime juice and zest
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • to taste Salt
  • to taste Black Pepper

Equipment

  • large pot
  • Colander
  • medium mixing bowl
  • Large bowl
  • spatula

Method
 

Prep Steps
  1. Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until creamy.
  3. In a large bowl, combine the cooled pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese. Gently fold together.
  4. Pour the dressing over the pasta mixture and toss until evenly coated.
  5. Refrigerate for 15-30 minutes to allow flavors to meld.
  6. Stir before serving; garnish with extra cotija cheese, cilantro, and a squeeze of lime juice.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 450mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Customize with your choice of proteins or veggies. Ensure to use fresh lime juice for the best flavor.

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