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Easy Mexican Street Corn Pasta Salad

This Easy Mexican Street Corn Pasta Salad is creamy, vibrant, and refreshing, making it a perfect side dish or main star for any dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz rotini pasta Cook according to package directions.
  • 2 cups corn (fresh or frozen; grilled preferred) Grill fresh corn until lightly charred.
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
Cheese and Garnish
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1/4 cup fresh cilantro (plus extra for garnish)

Method
 

Preparation
  1. Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water.
  2. If using fresh corn, grill until lightly charred, then cool and cut kernels off the cob. For frozen corn, thaw and drain well.
  3. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  4. Add cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with dressing; toss gently until evenly coated.
  5. Taste and adjust seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
  6. Garnish with extra cotija cheese and cilantro before serving.

Notes

Chill the salad longer for even better flavor mingling. Store leftovers in an airtight container in the fridge for 3–5 days. Avoid freezing to maintain texture.