Mexican Street Corn Pasta Salad
Discover the vibrant flavors of our Mexican Street Corn Pasta Salad Recipe, a delightful dish perfect for summer gatherings, potlucks, or casual family dinners. This refreshing salad combines tender pasta with sweet corn, spicy jalapeños, and a creamy chili lime dressing, all brought together in just 30 minutes. With its colorful presentation and burst of flavors, this crowd-pleaser is not only quick to prepare but also make-ahead friendly. Serve it alongside grilled proteins or as a standalone vegetarian option—it’s sure to impress everyone at your table!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon vegetable oil
- 6 ears corn (husks removed – approximately 4 ½ to 5 cups of corn kernels)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 oz. dry uncooked pasta (such as fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (from one lime; optional)
- ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
- 2 medium jalapenos (seeded and sliced/chopped)
- ½ cup red onion (chopped finely)
- ¼ cup fresh cilantro (chopped; more for garnish)
- ½ cup cotija cheese (crumbled)
Instructions
- 1. Grill or sauté corn until slightly charred and caramelized. Allow to cool before cutting kernels off.
- 2. In a large pot, boil salted water and cook the pasta until al dente; drain and set aside.
- 3. In a mixing bowl, combine cooked pasta with corn.
- 4. Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper in a small bowl.
- 5. Drizzle the dressing over the pasta mixture; add jalapeños, red onion, and cilantro. Toss well to combine.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg