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A bowl of creamy Mexican street corn pasta salad with short pasta, corn, cotija cheese, cilantro, and lime-spiced dressing

Tasty Mexican Street Corn Pasta Salad for the Ultimate Summer Side

This Mexican street corn pasta salad is one of those easyrecipes that feels like summer in a bowl. It is creamy, a little zesty, simpleto prep, and flexible enough for everything from weekday lunches to weekendcookouts. Save it for the next time you need a side dish that people actuallyget excited about
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Prep Time 15 minutes
10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: slide dish
Cuisine: Mexican-inspired pasta salad
Ingredients Notes

Ingredients
  

  • For the salad
  • 3 cups cooked rotini or penne pasta
  • 2 cups corn using grilled, frozen, or canned
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese
  • For the dressing
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Notes

Cook the pasta just to al dente. The source is clear that overcooked pasta will go soft and hurt the texture of the finished salad.
Fresh corn is the best option when you can get it, especially in summer, because it adds more sweetness and crunch. Frozen and canned corn still work, but canned corn should be drained and rinsed well first.
Do not skip the chilling time. Even a short rest in the fridge helps the flavors blend and makes the salad taste more balanced.
You can adjust the dressing pretty easily. Add a little more mayo or sour cream for a richer texture, more lime for brightness, or extra chili powder if you want a stronger kick.
For a prettier finish, top the bowl with extra cotija, cilantro, or lime wedges right before serving. The article specifically recommends garnishing for presentation and serving with lime on the side.