How Long Does Mexican Street Corn Pasta Salad Last?

When stored in an airtight container in the refrigerator, this salad can last up to 3-4 days. Be sure to give it a good stir before serving, as the dressing may settle at the bottom.

Can I Make This Salad Vegan?

Yes! To make a vegan version, simply swap out the cotija cheese for a dairy-free cheese alternative and use vegan mayonnaise and sour cream. You’ll still get all the creamy, zesty goodness without any animal products.

What Can I Serve with Mexican Street Corn Pasta Salad?

This salad pairs well with grilled meats like chicken, steak, or shrimp. It also works great as a side dish at barbecues, potlucks, or family dinners. You can even serve it on its own as a light, satisfying meal.

Can I Use Fresh Corn Instead of Frozen?

Absolutely! If you have fresh corn on hand, feel free to use it. Just grill or boil the corn, then slice it off the cob and add it to the salad for an extra pop of flavor.

Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz pasta (penne or rotini); 2 cups frozen corn, thawed; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste

Ingredients

Scale

8 oz pasta (penne or rotini)
2 cups frozen corn, thawed
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

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Instructions

Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the salad base: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
Assemble the salad: Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired.

Notes

Make it ahead: This salad is a fantastic make-ahead dish. Prepare it the night before, refrigerate, and serve it the next day. It actually tastes even better as the flavors meld overnight!
Cheese substitute: If you can’t find cotija cheese, feel free to substitute it with feta or Parmesan cheese for a similar salty, crumbly texture.
Spice level: If you like it spicier, add a little extra chili powder or even a dash of cayenne pepper. Want it milder? Use sweet paprika instead of smoked for a softer flavor.
Add-ins: Want to add a little more protein? Throw in some grilled chicken, shrimp, or even black beans. They all make great additions to this salad.

Author: Elina
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Mixing, Boiling
Cuisine: Mexican, Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 300kcal
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg