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A white bowl filled with creamy Mexican Street Corn Pasta Salad, featuring rotini pasta mixed with corn, herbs, and topped with grated cheese and a sprig of cilantro, placed on a patterned cloth.
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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad with cotija and lime is a zesty, creamy, and super flavorful side dish that comes together in just 30 minutes. With charred corn, a tangy lime dressing, and salty cotija cheese, this easy recipe is perfect for summer BBQs, Cinco de Mayo, and potlucks.
Course Side Dish
Cuisine Mexican-American
Keyword Mexican Street Corn Pasta Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 303kcal
Author Ang Paris

Equipment

Ingredients

  • 8 oz rotini pasta or any short pasta like elbows, penne, etc.
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice about 1 large lime
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups corn kernels fresh, frozen, or canned but drained
  • ½ cup Cotija cheese crumbled
  • ¼ cup fresh cilantro chopped (or fresh parsley)
  • 2 tablespoons green onions chopped
  • 1 jalapeño sliced, for optional garnish

Instructions

  • Cook the pasta according to the instructions on the package. Drain, rinse with cold water, and set aside.
    8 oz rotini pasta
  • In a large mixing bowl, whisk together the dressing ingredients until creamy.
    ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • In a large skillet over medium high heat, heat the olive oil until it shimmers.
    1 tablespoon olive oil
  • Pat the corn dry with paper towels (this will help it to 'char' in the pan).
    2 cups corn kernels
  • Add the corn and cook for 3-5 minutes, stirring a couple times, until the corn starts to char slightly. Remove from the heat.
  • Add the pasta, corn, and remaining ingredients and use a rubber spatula combine all the ingredients.
    ½ cup Cotija cheese, ¼ cup fresh cilantro, 2 tablespoons green onions
  • Garnish with jalapeños and additional fresh cilantro or parsley, if desired.
    1 jalapeño
  • Serve immediately or chill for 1-2 hours in the fridge if you prefer a cold pasta salad.

Nutrition

Calories: 303kcal | Carbohydrates: 31g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 554mg | Potassium: 120mg | Fiber: 7g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg
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