Mexican Street Corn Pasta Salad

5 from 1 vote

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a quick, flavor-packed side made with tender pasta, creamy dressing, and bold street corn flavors. Ready in just 25 minutes, it’s perfect for cookouts, potlucks, or an easy family dinner.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American, Mexican

Keyword: Mexican Street Corn Pasta Salad

Servings:

Calories: 442kcal

Equipment

Glass Mixing Bowls

Ingredients

1 pound rotini pasta
15.5 ounce can southwestern corn
1½ cup pepper jack cheese finely grated
½ cup cotija cheese finely grated
¼ cup fresh cilantro chopped
1 medium red bell pepper diced
1 medium avocado peeled and diced
1 fresh lime

Dressing

1 cup sour cream
1 cup mayonaise
1 teaspoon tajin
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon onion powder
1 teaspoon apple cider vinegar

Instructions

Boil a large pot of water and cook the pasta according to the package directions until al dente. Drain and rinse under cold water.
Add sour cream, mayonnaise, 1 teaspoon Tajin, black pepper, onion powder, and apple cider vinegar to a bowl. Whisk until well combined and set aside.
In a large bowl, add cooked pasta, corn, pepper jack cheese, cotija cheese, cilantro, bell pepper, avocado, lime juice, and dressing. Toss to coat.
Garnish with Tajin, cotija cheese, and cilantro before serving and enjoy!

Notes

Salt the pasta water well so the street corn pasta salad has flavor built into every bite from the start.
Cook the pasta just until al dente, so it holds its shape and doesn’t turn soft after mixing.
Use a large mixing bowl when tossing everything together so the dressing and add-ins can be evenly distributed without breaking up the pasta.
Finish with the avocado and lime juice at the end so everything stays fresh and the flavors stay bright.

Nutrition