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Mexican Street Corn Pasta Salad is a must-try dish!

Mexican Street Corn Pasta Salad is a Must-Try Flavor Bomb

Mexican Street Corn Pasta Salad is a must-try dish that combines creamy and zesty flavors, perfect for any gathering.
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Prep Time 25 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course salads
Cuisine Mexican
Servings 4 cups
Calories 250 kcal

Equipment

  • Mixing bowl
  • Whisk

Ingredients
  

For the Pasta

  • 3 cups cooked rotini or penne pasta your favorite pasta shape
  • 2 cups corn grilled, frozen, or canned

For the Dressing

  • 1/3 cup mayonnaise or Greek yogurt
  • 1/3 cup sour cream
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • to taste salt and pepper

For the Toppings

  • 1/4 cup chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese

Instructions
 

How to Make Mexican Street Corn Pasta Salad

  • Combine the cooked and cooled pasta with corn in a large mixing bowl, creating a colorful base for your salad.
  • Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a separate bowl.
  • Pour the dressing over the pasta mixture and toss gently until everything is fully coated.
  • Fold in the chopped cilantro and cotija cheese, bringing in those fresh, zesty elements.
  • Chill the salad in the refrigerator for 30 minutes before serving.

Notes

Serve with extra lime wedges for a zesty kick!
Keyword barbecue sides, crowd-pleaser, easy recipes, Mexican Street Corn, pasta salad, summer salads