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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad combines the vibrant flavors of Mexican street corn with the heartiness of pasta. It’s creamy, tangy, and smoky, with just the right amount of spice—perfect as a side dish or a meal on its own!

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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

Instructions

  1. 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.
  2. Prepare the salad base: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
  3. 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.
  4. Assemble the salad: Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
  5. 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

Keywords: Mexican corn pasta, Elote pasta salad, Creamy corn pasta recipe