Mexican Street Corn Pasta Salad is loaded with corn and a tangy, creamy dressing that will keep you coming back for more. It’s quick and easy to throw together and the flavors are out of this world.
We love Mexican Street Corn Pasta Salad because it’s different. Cold pasta salads are great in the summer, but sometimes the same old tortellini salad gets old. We love that Mexican Street Corn Pasta Salad is something most of our friends haven’t had before, which makes it more fun to share.
Pasta salads are great in the summer time as a side dish, and this Mexican Street Corn Pasta salad is no exception. With the added veggies it’s hearty and filling enough to be served as a main course, and makes a great dish for weeknight dinners too.
This recipe is inspired by the tastes of traditional Mexican elote, but is not meant to be an authentic Mexican recipe. It’s a fun, modern option for a side dish that is perfect for a summer bbq or Cinco de Mayo.
Searching for more Mexican-inspired recipes? Check out Sweet Potato & Black Bean Enchiladas and The Easiest Mexican Crockpot Shredded Chicken Ever!
Mexican Street Corn Pasta Salad Ingredients
This yummy mexican street corn pasta salad recipe needs only a few ingredients to create:
- Rotini pasta (you can also substitute farfelle, mini shells, bow ties or elbow macaroni)
- Canned corn
- Cotija cheese (or feta if you can’t find this)
- Fresh cilantro
- Sour cream
- A few cloves of minced garlic
- Zest and juice of a lime
- Plus a few seasonings: chili powder, cayenne pepper, salt and pepper
How to Make Mexican Street Corn Pasta Salad
This delicious pasta salad recipe is so easy to make!
Start by cooking your pasta according to the package directions until al dente (usually about 9-11 minutes). Drain the pasta and then toss with olive oil and a pinch of salt and pepper in a large bowl.
Place in the refrigerator to cool (30 minutes-1 hour is plenty of time).
In a medium bowl combine the sour cream, mayo, lime zest and lime juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and black pepper. Mix well.
Remove the pasta from the fridge and add the corn, cotija cheese and cilantro. Pour the sour cream dressing over the pasta and toss until well coated.
No cilantro? Try green onions instead!
Garnish with a little freshly chopped cilantro and serve at room temperature or cold.
A few tips before you get started:
- Don’t overcook the pasta. Be sure to read the package of pasta you’ve chosen and pay attention to how long it’s been cooking. If your package calls for 9-11 minutes until al dente, start checking it at 8 minutes. You’ll want to drain it as soon as it becomes al dente to avoid your pasta being too mushy.
- While this recipe calls for canned corn (because most of us already have that in our pantry), you can absolutely use fresh corn from corn on the cobb or frozen corn. I recommend about 3-4 cups total of cooked corn kernels.
- Add the ingredients to taste. Our family loves strong flavors, like garlic and cayenne, but those flavors can be too much for other people. Remember to add your seasonings and ingredients slowly, and taste as you go. It’s easy to add more, but super hard to try to dilute your dressing after the fact.
- This is also an easy recipe to substitute or make additions. Try adding black beans, red pepper flakes, diced red onion or green onions. If you can’t find cotija cheese at your local grocery store, you can also use feta cheese, mexican crema or queso fresco cheese. You can also substitute greek yogurt for the mayo and sour cream.
- 16 oz. rotini pasta
- 2 Tablespoons Olive Oil
- 2 (15 oz.) cans corn, drained
- 1/2 cup cotija cheese (or feta if you can’t find this)
- 2 tablespoons freshly chopped cilantro
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves minced garlic
- zest of 1 lime
- Juice of 1 lime (1-2 tablespoons)
- ½ Tablespoon chili powder
- ½ Tablespoon cayenne pepper
- Salt & Pepper to Taste
- Cook pasta according to package directions until al dente (usually 9-11 minutes). Drain and then toss with olive oil and a pinch of salt and pepper in a large bowl. Place in the refrigerator to cool (30 minutes-1 hour is plenty of time).
- In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper. Mix well.
- Remove the pasta from the fridge and add the corn, cotija cheese and cilantro. Pour the sour cream dressing over the pasta and toss until well coated.
- Garnish with a little freshly chopped cilantro and serve!
- Be careful not to overcook your pasta! For a good pasta salad, you want your pasta to be just al dente; nobody likes mushy pasta salad!
- You can substitute canned corn, frozen corn or even corn on the cobb.
- If you like veggies, you can easily add more! You might need to make extra dressing depending on how much more you add to the recipe.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving:Calories: 295Total Fat: 15gCholesterol: 8mgSodium: 24mgCarbohydrates: 375gFiber: 21g
I hope you love this Mexican Street Corn Pasta Salad that was inspired by the flavors of Mexican street corn. This easy pasta salad recipe has become one of our family’s favorite things to eat during the summer. It’s one of those recipes that taste even better the next day!
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