Mexican Street Corn Pasta Salad

A delightful dish that combines the flavors of classic street corn with pasta, perfect for picnics and barbecues.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Salad, Side Dish

Cuisine Mexican

Servings 6 servings

Calories 320 kcal

Ingredients

Pasta and Vegetables

8 ounces elbow macaroni You can use any short pasta.
1 cup corn kernels (fresh, frozen, or canned) Fresh corn provides the best flavor.
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup cotija cheese, crumbled Feta or cheddar can also be used.

Dressing

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
to taste Salt and pepper

Instructions

Preparation

Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
Pour the dressing over the pasta mixture and toss until well coated.
Chill in the refrigerator for at least 30 minutes to let flavors meld.

Serving

Serve chilled, with additional lime wedges if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. The pasta may soak up the dressing; add a splash of lime juice or more dressing if needed before serving.

Keyword Easy Recipe, Mexican Street Corn, Pasta Salad, Picnic Food, Summer Salad