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featured street corn pasta salad.

Mexican Street Corn Pasta Salad Recipe

Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 bowls
Calories: 596kcal
Author: Becky Hardin
This Mexican Street Corn Pasta Salad is a great side dish for Taco Night, Cinco de Mayo, or any weeknight. It's creamy, delicious, and so easy to make!
Print Recipe

Ingredients

  • 1 tablespoon unsalted butter (⅛ stick)
  • ¼ onion minced
  • 1 clove garlic minced or pressed
  • 2 cups canned corn (⅘ can)
  • 8 ounces dried pasta (½ box)
  • 2 tablespoons olive oil
  • ¼ cup mayonnaise store-bought or homemade
  • ½ cup sour cream
  • tablespoons freshly squeezed lime juice from about 1 lime
  • ½ teaspoon chili powder or more to taste
  • teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup cotija cheese or queso fresco or feta cheese

Instructions

  • Add the butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add the onion and garlic and sauté until soft and fragrant, then add in the corn, season with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate and allow it to cool down to room temperature.
    1 tablespoon unsalted butter, ¼ onion, 1 clove garlic, 2 cups canned corn
    corn cooking in a stainless skillet.
  • Meanwhile, cook the pasta in salted water according to the package instructions (cook until al dente). Drain and toss with olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.
    8 ounces dried pasta, 2 tablespoons olive oil
    cooked drained pasta in a glass bowl.
  • In a medium bowl, add the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt and pepper. Mix until smooth. Taste and adjust seasonings if desired.
    ¼ cup mayonnaise, ½ cup sour cream, 1½ tablespoons freshly squeezed lime juice, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, Kosher salt and freshly ground black pepper
  • In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with cheese and serve immediately!
    1 cup cotija cheese
    street corn pasta salad in a glass bowl.

Video

Notes

  • To make this recipe gluten-free, simply use gluten-free pasta!
  • After cooking the pasta, toss it with olive oil to keep it from drying out while it cools.
  • It's best served while still slightly warm.
  • When serving after refrigeration, toss it with more lime juice, olive oil, or a little milk to loosen it up and get that creamy texture back.
Storage: Store street corn pasta salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 596kcal | Carbohydrates: 35g | Protein: 15g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 2052mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 973IU | Vitamin C: 5mg | Calcium: 244mg | Iron: 2mg