Street Corn Pasta Salad
This Street Corn Pasta Salad is a take on delicious Mexican street corn and is the perfect side dish for taco night, a party, or a summer cookout.
Have you ever tried Mexican Street Corn? It’s incredible! It’s so simple, yet so flavorful and such a treat. Authentic Mexican street corn starts with corn on the cob and then is slathered in mayonnaise, queso fresco, lime juice, and chili powder.
Street Corn Pasta Salad has all the ingredients of traditional Mexican street corn, but uses canned fire roasted corn, for a short cut, and has pasta. I also added cilantro because it complements the salad so well. If you have time to grill fresh corn on the cob, definitely do that to knock this pasta salad out of the park!
What you’ll need
- Short cut pasta, such as rotini pasta
- Canned fire roasted corn, fresh corn on the cob, or grilled corn, kernels cut off
- Fresh cilantro- lots!
- Red onion
- Sour cream
- Mayonnaise
- Queso Fresco or cotija
- Limes, juice and zest
- 1 jalapeño- if you like the heat, leave the seeds and membrane on the jalapeño, if you don’t like it too spicy, remove the seeds
- Seasonings- salt, black pepper, paprika, chili powder, and garlic powder
How to make it
Cook pasta in salted, boiling water according to package directions. Drain and rinse in cold water. Add to a large mixing bowl.
Add in the remaining ingredients to the bowl with the pasta. Mix together until well coated. Add more seasonings to taste.
Wasn’t that so easy!? Garnish with extra queso fresca and cilantro. Serve room temperature.
This pasta salad can be made the day before to save time.
If you like it spicy, add cayenne pepper, increase the chili powder and leave the seeds in the jalapeño- or use a spicier pepper.
Did you make this recipe?
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You might also like
- Broccoli Pasta Salad
- Italian Sub Pasta Salad
- Greek Pasta Salad
- Orzo with Chickpeas Salad
- Waldorf Pasta Salad
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Street Corn Pasta Salad
Ingredients
- 8 ounces rotini pasta
- 2-15 ounce cans fire roasted corn (drained) or fresh corn on the cob, kernels cut off
- 1/3 cup cilantro chopped, plus more for garnish
- 1/2 red onion diced
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 cup Queso Fresco crumbled
- 2 limes juice and zest
- 1 jalapeño chopped small
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp paprika
- 1/2 tbsp chili powder
- 2 tsp garlic powder
Instructions
- Cook pasta in boiling water according to package directions. Drain and rinse in cold water. Add to a large mixing bowl.
- Add in the remaining ingredients to the bowl with the pasta. Mix together until well coated. Add more seasonings to taste.
- Garnish with extra queso fresco and cilantro.
- Refrigerate leftovers up to 3 days in an air tight container.
