Mexican Street Corn Pasta Salad

A close-up of a plate of rotini pasta topped with grated cheese and herbs, with lime slices in the background.

Mexican Street Corn Pasta Salad

With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad is perfect as a side dish, and super easy to make!

Course Side Dish

Cuisine American, Mexican

Prep Time 20

Chilling time 1

Total Time 1 20

Servings

Calories 368kcal

Author Kylee Ayotte

Ingredients

1 pound rotini pasta
2 cups corn frozen, canned or fresh corn
1/2 cup mayonnaise
1/3 cup sour cream
lime juice the juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
½ teaspoon garlic salt
pepper
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add 1 pound rotini pasta and cook to al dente. Drain and set aside to cool completely.

Roast the Corn

In a large non-stick skillet cook 2 cups corn on medium high heat until the corn starts to get dark brown spots.

Make the dressing

In a large mixing bowl combine 1/2 cup mayonnaise, 1/3 cup sour cream, lime juice, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper and ½ teaspoon garlic salt. Add pepper to taste.

Combine

To the dressing mix add the corn, pasta, 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro.
Toss together until everything is well combined.

Chill

Refrigerate for 1-2 hours until chilled.

Devour

Notes

Store leftovers in the fridge for 2-3 days.
You can add in diced jalapenos or green chilies for a spicy kick.
If you can’t find cotija cheese you can substitute feta.
You can substitute the sour cream for Mexican crema.
Any short pasta will work, penne, shells even elbow.

Nutrition