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Delicious Mexican street corn pasta salad with fresh ingredients and vibrant colors.

Mexican Street Corn Pasta Salad

A vibrant pasta salad that combines sweet corn, juicy cherry tomatoes, and creamy cotija cheese in a zesty dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces elbow macaroni Cook according to package instructions until al dente.
  • 1 cup corn kernels Can use fresh, frozen, or canned.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped For garnish and flavor.
  • 1/2 cup cotija cheese, crumbled
Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice Freshly squeezed preferred.
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
  2. Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or using frozen/canned corn.
Dressing
  1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
Combine Ingredients
  1. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
  2. Pour the dressing over the pasta mixture and toss until well coated.
Chill and Serve
  1. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  2. Serve chilled, with additional lime wedges if desired.

Notes

For added flavor, consider garnishing with extra cilantro and lime wedges. You can also serve with grilled meats or tacos.