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Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 69 reviews

This vibrant Mexican Street Corn Pasta Salad combines tender elbow macaroni with sweet corn, juicy cherry tomatoes, crisp red onion, fresh cilantro, and crumbly cotija cheese, all tossed in a zesty, creamy lime-chili dressing. Perfect for a refreshing side dish, this salad offers a delightful blend of textures and flavors that capture the spirit of Mexican street food.

Ingredients

Scale

Main 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

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain the pasta in a colander and rinse under cold water to cool and prevent sticking. Set aside.
  2. Prepare the Corn: If using fresh corn, remove kernels from the cob by slicing downward with a sharp knife. If using frozen corn, thaw it. For canned corn, drain and rinse to remove excess sodium. Set corn aside.
  3. Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined. The dressing provides a creamy, zesty base for the salad.
  4. Combine Ingredients: In a large bowl, combine cooked macaroni, corn kernels, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
  5. Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir gently and adjust seasonings if needed. Enjoy your refreshing Mexican Street Corn Pasta Salad!

Notes

  • You can add diced jalapeños for extra heat.
  • Substitute Greek yogurt for sour cream to lighten the dressing.
  • Use fresh corn during summer for best flavor.
  • Salad can be made a few hours ahead for convenience.
  • Adjust the amount of chili powder to control spiciness.

Keywords: Mexican street corn pasta salad, elbow macaroni salad, creamy pasta salad, corn salad, cotija cheese pasta salad, lime chili dressing salad

Find it online: https://cookwithlea.com/mexican-street-corn-pasta-salad-recipe/