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mexican street corn pasta salad on a small white plate
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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad is rainbow of bold flavors like tangy lime juice, Cotija cheese, cilantro, and red bell peppers all held together with a creamy dressing. This bold pasta salad will have everyone coming back for seconds at your next barbecue or potluck!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Pasta, Salad
Cuisine: American, Mexican, Tex Mex
Servings: 6
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 10 ounces frozen corn defrosted
  • 8 oz rotini pasta cooked to al dente, drained, and cooled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp lime juice
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp dried dill
  • 1/8 tsp coarse kosher salt
  • 1/8 tsp black pepper
  • 1 red bell pepper seeded and diced
  • 1/4 cup diced red onion
  • 3 green onions chopped
  • 2 tbsp diced jalapenos
  • 1/2 cup + 1 tbsp Cotija cheese divided
  • 1/4 cup parmesan cheese grated or shredded
  • 5 tbsp cilantro chopped and divided
US Customary - Metric

Instructions

  • For the corn leave it overnight in the fridge or place in the microwave on defrost for 3-4 minutes.
    10 ounces frozen corn
  • Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold water until the pasta is cool.
    8 oz rotini pasta
  • In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper. Mix until fully combined.
    1/2 cup mayonnaise, 1/2 cup sour cream, 3 tbsp lime juice, 2 garlic cloves, 1 tsp chili powder, 1 tsp dried dill, 1/8 tsp coarse kosher salt, 1/8 tsp black pepper
  • To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.
    1 red bell pepper, 1/4 cup diced red onion, 3 green onions, 2 tbsp diced jalapenos, 1/2 cup + 1 tbsp Cotija cheese, 1/4 cup parmesan cheese
  • Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.
    5 tbsp cilantro
  • Serve immediately or refrigerate for at least 1 hour.

Notes

  • In place of cotija cheese, you can use feta cheese.
  • Cook the pasta to al dente.
  • This salad is best served within an hour, as the sauce is creamy.
  • Adjust the herbs and seasonings to your liking.