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Creamy Mexican Street Corn Pasta Salad

Creamy Mexican Street Corn Pasta Salad

This street corn-inspired pasta salad combines zesty flavors with a creamy dressing, making it a perfect side dish for summer BBQs, potlucks, or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican-Inspired
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 10 oz rotini pasta or fusilli
  • 2 cups corn grilled, canned, or thawed frozen
  • 1 cup cherry tomatoes halved
  • 1/3 cup red onion diced
  • 1/2 cup cotija cheese or feta, crumbled
  • 1/4 cup fresh cilantro chopped
Creamy Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice fresh
  • 1/2 tsp chili powder
  • salt and pepper to taste

Equipment

  • Large Pot
  • Mixing Bowls
  • Colander

Method
 

  1. Step 1: Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Set aside.
  2. Step 2: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until creamy and smooth.
  3. Step 3: In a large mixing bowl, combine pasta, corn, cherry tomatoes, red onion, cotija cheese, and cilantro.
  4. Step 4: Pour the creamy dressing over the salad mixture. Toss until everything is well coated.
  5. Step 5: Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Garnish with extra cheese or cilantro before serving, if desired.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 8gFat: 22gSaturated Fat: 6gCholesterol: 25mgSodium: 370mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 120mgIron: 1.5mg

Notes

To make this vegan, use dairy-free mayo, sour cream, and omit the cheese or use a plant-based version. Add diced avocado or jalapeños for a twist!

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