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Creamy Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad - featured image
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This vibrant pasta salad combines smoky charred corn, creamy dressing, and zesty Mexican flavors for a crowd-pleasing dish perfect for parties, potlucks, or family gatherings. It’s quick to make, customizable, and guaranteed to impress with every bite.

Ingredients

Scale
  • 12 oz short pasta (rotini, penne, or shells), cooked according to package instructions
  • 3 cups fresh corn kernels (about 4 ears), grilled and cut off the cob (or use frozen, thawed corn)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup cotija cheese, crumbled (or feta)
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Salt & black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Optional: 1 diced avocado
  • Optional: 1 cup cherry tomatoes, halved
  • Optional: 1/2 teaspoon smoked paprika

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Drain, rinse with cold water, and set aside.
  2. Heat a skillet or grill pan over medium-high. Add corn kernels and cook, stirring occasionally, until slightly charred (about 8 minutes). Let cool.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, pepper, and smoked paprika (if using).
  4. In a large mixing bowl, combine charred corn, red onion, jalapeño, and cilantro. Toss with half the dressing.
  5. Add cooked pasta to the veggie mix. Sprinkle in cotija cheese. Pour remaining dressing over everything.
  6. Gently toss until everything is coated. Taste and adjust seasoning as needed.
  7. If desired, fold in diced avocado and halved cherry tomatoes.
  8. Cover and refrigerate for at least 30 minutes before serving. Garnish with extra cotija and cilantro.

Notes

Drizzle pasta with olive oil if sticky before mixing. Watch corn closely to avoid burning. If salad seems dry after chilling, add a splash of lime juice or a dollop of mayo. For gluten-free, use alternative pasta. For vegan, use plant-based mayo, sour cream, and cheese. Add avocado and cherry tomatoes for extra creaminess and color.

Nutrition

Keywords: Mexican street corn, pasta salad, elote, fiesta, potluck, summer salad, creamy, easy, crowd-pleaser, BBQ, vegetarian, gluten-free option

Find it online: https://bitematrix.com/creamy-mexican-street-corn-pasta-salad-recipe-for-easy-fiesta-parties/