Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is the perfect quick side dish for busy weeknights, cookouts, potlucks, or easy meal prep lunches. Packed with sweet corn, creamy dressing, tangy lime, and bold chili-lime flavor, it combines everything people love about classic street corn with hearty pasta for a crowd-pleasing dish everyone will crave. Best of all, it comes together with simple ingredients and can easily be made ahead.

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Mexican Street Corn Pasta Salad

Why You'll Love This Mexican Street Corn Pasta Salad

• Perfect make-ahead side dish for busy schedules

• Packed with bold, creamy, tangy flavor

• Great for BBQs, cookouts, potlucks, and meal prep

• Uses affordable pantry and freezer staples

• Served cold, making it ideal for warm weather meals

• Easy to customize with proteins or extra veggies

• Family-friendly with mild but flavorful seasoning

• Delicious as both a side dish or light lunch

• Tastes even better after chilling in the refrigerator

Cooking Tips & Tricks

• Cook the pasta just to al dente so it stays firm after chilling

• Let the corn cool before mixing to keep the dressing creamy

• Chill the salad for at least 30 minutes before serving for the best flavor

• Toss the pasta with a little olive oil after cooking to prevent sticking

• Add extra lime juice right before serving to freshen up the flavors

Mexican Street Corn Pasta Salad Recipe

Ingredients:

• 8 oz. fusilli or penne pasta

• 2 c. frozen corn, thawed

• 1 T. olive oil

• 1 tsp. chili powder

• ½ tsp. garlic powder

• ½ c. mayonnaise

• ¼ c. sour cream

• 2 T. fresh lime juice

• ¼ c. crumbled Cotija cheese (or Feta)

• ¼ c. fresh cilantro chopped

• ¼ c. red onion, diced

• 1 T. Tajin seasoning

• Salt/pepper to taste

Let's Get Started!

1. Cook pasta according to package directions.  Drain and set aside.

2. Heat olive oil in a large skillet over a medium heat.

3. Add in the thawed corn and sauté for 5 minutes.

4. Add in the chili powder, garlic powder salt and pepper.  Let it cool.

5. In a medium bowl, whisk mayonnaise, sour cream, and lime juice until creamy.

6. In a large bowl, combine the cooked pasta, sauteed corn, red onion and cilantro.

7. Add the creamy dressing to the pasta and toss until well coated.

8. Gently fold in the crumbled cotija cheese and dust with Tajin, if desired

9. Cover and refrigerate until ready to serve.