Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is the ultimate summer salad, bright, zesty, and full of flavor! 🌽🍝 Made with grilled Mexican Street Corn, tender pasta, creamy dressing, and a kick of lime, it’s the perfect fusion of comfort food and vibrant street flavors. Whether you're prepping for a BBQ, picnic, or weeknight dinner, this easy Corn Pasta Salad brings a fresh twist to your table. If you love Street Corn Pasta or need creative corn pasta ideas, this one’s a must-try. Quick, satisfying, and crowd-pleasing—summer never tasted so good!
Ingredients
- 12 oz pasta fusilli, rotini, or bowtie work best
- 4 ears of corn grilled and kernels removed (or 3 cups frozen corn, thawed)
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup cotija cheese crumbled
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ cup chopped fresh cilantro
- ½ cup finely diced red onion
- 1 jalapeño finely chopped (optional, for heat)
- Salt and black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package instructions.
- Drain and rinse with cold water. Set aside.
Grill the Corn
- Remove husks from fresh corn and grill over medium-high heat until lightly charred, about 10–15 minutes.
- Let cool, then slice off the kernels. (If using frozen or canned corn, lightly char in a dry skillet for that smoky flavor.)
Make the Creamy Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder.
- Season with salt and black pepper.
Combine and Toss
- Add the cooked pasta and corn to the bowl.
- Stir in red onion, jalapeño, and half the chopped cilantro.
- Toss until everything is evenly coated.
Garnish and Serve
- Fold in cotija cheese.
- Garnish with remaining cilantro and a sprinkle of chili powder.
- Optional: Serve with lime wedges for an extra burst of freshness.
Notes
- Don’t overcook the pasta – Keep it al dente for the best texture.
- Char the corn properly – It adds that essential smoky flavor.
- Start light on the dressing – You can always add more, but you can't take it out.
- Chill before serving – Let it rest in the fridge for 30 minutes so flavors meld.