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Easy Mexican Street Corn Pasta Salad for Cold Lunch Meals

Mexican street corn pasta salad · Summer side dish or lunch recipe · Creamy, fresh, and crowd-pleasing
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Salad, Side Dish, Lunch
Cuisine: Mexican-inspired pasta salad
Ingredients Method

Ingredients
  

  • For the Pasta Salad
  • 8 ounces rotini penne, macaroni, or fusilli pasta
  • 2 cups corn kernels grilled, frozen and thawed, or canned and drained
  • 1/3 cup fresh cilantro chopped
  • 1/3 cup cotija cheese crumbled
  • 1/4 cup red onion finely diced
  • 1 green onion thinly sliced
  • 1 small jalapeño finely diced, optional
  • 1/2 cup cherry tomatoes halved, optional
  • 1 avocado diced, optional and best added right before serving
  • For the Creamy Lime Dressing
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste
  • For Serving
  • Extra cotija cheese
  • Extra cilantro
  • Lime wedges
  • A pinch of chili powder or Tajín

Method
 

  1. Cook the pasta
  2. Bring a large pot of salted water to a boil.
  3. Cook the pasta until al dente according to the package directions. Drain, then rinse under cold water to cool it down and stop the cooking.
  4. Prepare the corn
  5. If using grilled corn, cut the kernels from the cob once cool enough to handle.
  6. If using frozen corn, thaw it completely and pat it dry. If using canned corn, drain and rinse well before adding it to the salad.
  7. Make the creamy dressing
  8. In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
  9. Taste and adjust with more lime, salt, or chili powder if needed.
  10. Combine the salad
  11. Add the cooled pasta, corn, cilantro, cotija cheese, red onion, green onion, jalapeño, and tomatoes to a large mixing bowl.
  12. Pour the dressing over the top.
  13. Toss gently
  14. Toss until the pasta and vegetables are evenly coated.
  15. Be gentle so the cheese stays crumbly and the vegetables keep their texture.
  16. Chill before serving
  17. Cover and refrigerate for at least 30 minutes if you have time.
  18. This helps the flavors settle into the pasta and makes the salad taste even better.
  19. Finish and serve
  20. Before serving, give the salad a gentle stir.
  21. Top with extra cotija, cilantro, lime juice, and a light sprinkle of chili powder.