Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 ounces elbow macaroni; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped; 1/2 cup cilantro, chopped; 1/2 cup crumbled cotija cheese; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt and pepper to taste

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Introduction

This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish perfect for any occasion. Combining tender elbow macaroni with sweet corn, fresh vegetables, and a creamy, zesty dressing, it’s a refreshing twist on classic pasta salad favorites.

A close-up view of a bowl filled with creamy pasta salad made of curly macaroni coated in a thick, light yellow sauce. Mixed throughout are small bright yellow corn kernels, light green avocado chunks, and halved red grape tomatoes showing their juicy interior. Scattered on top are fresh dark green parsley leaves and a sprinkle of coarse black pepper. The bowl is white with a light brown rim, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces elbow macaroni
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7 to 9 minutes. Drain and rinse under cold water to cool and prevent sticking. Set aside.
Step 2: Prepare the corn by removing kernels from fresh corn, thawing frozen corn, or draining and rinsing canned corn. Set aside.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined.
Step 4: In a large bowl, combine cooked macaroni, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over the mixture and gently toss to coat evenly.
Step 5: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Stir gently before serving and adjust seasoning if needed.

Tips & Variations

Add diced jalapeños for a spicy kick.
Substitute Greek yogurt for sour cream to lighten the dressing.
Use smoked paprika instead of chili powder for a different smoky flavor.
For extra crunch, sprinkle toasted pepitas or tortilla strips on top before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and if it seems dry, add a splash of lime juice or a little extra mayonnaise to refresh the dressing.

How to Serve

A bowl filled with twisted pasta coated in a creamy light yellow sauce, mixed with bright yellow corn kernels and small pieces of green avocado. There are also halved cherry tomatoes with reddish-pink skins and a scattering of green herb leaves on top, likely parsley, with visible black pepper grains sprinkled over everything. The bowl itself is white with a dark textured rim and sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after sitting for at least 30 minutes to allow the flavors to blend. You can prepare it up to a day in advance and keep it chilled until ready to serve.

Can I use other types of pasta?

Absolutely! While elbow macaroni works well, other small pasta shapes like shells, rotini, or penne can be used depending on your preference.