Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a flavor bomb in every delicious bite! It’s loaded with corn, red onion, roasted red pepper, jalapeño, fresh cilantro and Cotija cheese all in a zesty dressing! It's perfect for all your summer parties!

Prep Time20

Cook Time17

Total Time37

Course: Salad

Cuisine: Mexican

Keyword: corn, Mexican street corn, pasta salad, summer

Servings: servings

Calories: 951kcal

Author: MaryAnn Dwyer

Ingredients

Pasta Salad

1 12-oz. box rotini pasta, I used GoodWheat Pasta from ShopRite
1 Tbsp. butter
1 Tbsp. olive oil
3 cups corn, fresh, frozen or canned
1/2 cup red onion, chopped
1/2 cup roasted red peppers, chopped
1 jalapeno, seeded and finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1 cup Cotija cheese, crumbled

Dressing

1/2 cup mayonnaise
1/3 cup sour cream
3 Tbsp. fresh lime juice
2 tsp. chili powder
1 tsp. smoked paprika
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. black pepper
1/8 tsp. cayenne

Instructions

Cook you pasta in salted water al dente, according to package directions. Drain and rinse quickly under cold water and set aside.
Melt butter and olive oil in a large skillet over medium-high heat. Add corn and cook until lightly browned. Remove from the heat to a bowl to cool.
Add you drained and cooled pasta, corn, red onion, roasted red peppers, jalapeno, cilantro and Cotija cheese to a large bowl. Toss with desired amount of dressing until well coated.

Dressing

Combine all dressing ingredients in small bowl and whisk together until well combined. Set aside.

Notes

You can use fresh corn right off the cob, canned or frozen corn for this recipe, so this is a year round pasta salad.

I would definitely use smoked paprika instead of regular paprika for this recipe. The smoked flavor is really delicious.

Nutrition