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Easy Mexican Street Corn Pasta Salad

This Easy Mexican Street Corn Pasta Salad combines charred corn and creamy goodness in a delightful dish perfect for gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 8 oz rotini pasta
  • 2 cups corn (fresh or frozen; grilled preferred) Grill fresh corn until lightly charred.
Creamy Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • Salt to taste
  • Pepper to taste
Toppings
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1/4 cup fresh cilantro (plus extra for garnish)
  • 1 piece green onion

Method
 

Cooking Pasta and Corn
  1. Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water.
  2. If using fresh corn, grill until lightly charred, then cool and cut kernels off the cob. For frozen corn, thaw and drain well.
Mixing the Salad
  1. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  2. Add cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with dressing; toss gently until evenly coated.
  3. Taste and adjust seasoning as desired.
Chilling and Serving
  1. Chill in the refrigerator for at least 30 minutes before serving.
  2. Garnish with extra cotija cheese and cilantro before serving.

Notes

This pasta salad makes great leftovers, keeping well in the fridge for about 3-4 days in an airtight container. If you want to prep ahead, whip it up the day before — just give it a good stir before serving. Avoid freezing to maintain texture.