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Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by the classic Mexican street corn, featuring sweet corn, creamy dressing, and zesty spices.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Corn
  • 8 oz elbow macaroni or any pasta of choice
  • 2 cups sweet corn fresh or frozen
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 clove garlic minced
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper to taste
Toppings
  • 1/4 cup cotija cheese crumbled
  • 1/4 cup cilantro chopped
  • 1 each jalapeño finely diced, optional

Method
 

Prepare the Pasta
  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Corn
  1. If using fresh corn, grill or boil the corn until tender, then cut the kernels off the cob. If using frozen corn, thaw and drain.
Make the Dressing
  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, minced garlic, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine the cooked pasta, corn, and dressing. Mix well to coat all ingredients.
Add Toppings
  1. Top the pasta salad with crumbled cotija cheese, chopped cilantro, and diced jalapeño if desired. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Adjust the spice level by adding more or less jalapeño.