Go Back
Delicious Mexican street corn pasta salad with vibrant toppings and flavors.

Perfect Mexican Street Corn Pasta Salad

This vibrant Mexican Street Corn Pasta Salad combines tender pasta with charred corn, creamy cotija cheese, and a zesty lime dressing, creating a refreshing and flavorful side dish perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 8 oz Elbow macaroni
Corn Salad
  • 4 cups Corn kernels (fresh or frozen)
  • 0.5 Red onion (finely diced)
  • 1 Jalapeño (seeded and minced)
  • 0.5 cup Cilantro (chopped)
  • 0.5 cup Cotija cheese (crumbled)
Dressing
  • 0.5 cup Mayonnaise
  • 0.25 cup Sour cream
  • 2 tbsp Lime juice
  • 1 tsp Chili powder
  • 0.5 tsp Cumin
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper

Equipment

  • Large pot
  • Large skillet
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente; drain and rinse with cold water, then set aside.
  2. While pasta cooks, char the corn kernels in a hot skillet for 5-7 minutes until lightly browned, then let cool.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper to create the dressing.
  4. Add the cooked pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro to the bowl with the dressing.
  5. Gently fold all ingredients together until well combined, then stir in the crumbled cotija cheese.
  6. Chill the pasta salad for at least 30 minutes before serving to allow flavors to meld.

Notes

For an extra kick, leave some seeds in the jalapeño. This salad tastes even better the next day!