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Mexican Street Corn Pasta Salad

Published online: Jul 19, 2021 Articles, Dining Jessica Hallam
Viewed 4608 time(s)

This month I am sharing a brand new pasta salad recipe. I am a big fan of pasta salads in the summer because they are easy to throw together and always taste delicious. This recipe is based on my new found love of Mexican street corn. It's creamy, tangy with a hint of heat from the cayenne. Whether you’re headed to a barbeque or just need a side for dinner tonight, give this one a try. 


1 (16oz) box rotini or bowtie pasta

2 (12 oz) bags frozen corn

1c. Cotija cheese or Queso Fresco crumbled

1/3 c. fresh chopped cilantro plus 2tbsp more for garnish

1 c. sour cream

¾ c. mayonnaise 

¾ tsp. garlic powder

2 limes, juice and zest of

1 tsp. chili powder

Pinch of cayenne pepper

Pinch of salt

Fresh cracked pepper

For garnish:

1/3 c. corn

2 tbsp. cilantro

Chili powder

Lime wedges, optional


  1. Cook the pasta according to package directions. Make sure to add salt to the water. Drain pasta when noodles are al dente. Drizzle with olive oil and set aside to cool.

  2. In a large skillet, add frozen corn, 3 tbsp. butter, 2 tbsp. sugar and a pinch of salt and pepper. Cook on medium heat until warmed through. Set aside to cool. 

  3. In a bowl combine sour cream, mayonnaise, lime juice and zest, garlic powder, chili powder, cayenne pepper and 2-3 large pinches of salt and pepper.

  4. In a larger bowl combine pasta, corn minus 1/3 c., cilantro, and cotija or queso fresco cheese. Stir together then pour sauce mixture over top of mixture. Fold together until everything is well coated.

  5. Transfer to a serving dish and chill for 1 hour. Just before serving, stir mixture again and add a little milk or water to thin sauce if necessary. Top with corn, cilantro and a few pinches of chili powder for color. 

  6. Store for up to 3-4 days. Thinning sauce as needed.

Recipe Notes

  1. If fresh corn is in season, I highly recommend using it. Cook corn your desired way (I prefer grilled) and shave corn from cobs.

  2. You can also substitute 2 (15 oz) cans of corn if necessary. 

  3. If your family likes more spice, add a ¼ - ½ tsp. cayenne instead of just a pinch for added heat.  

To read more of the July issue click here.


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