Mexican Street Corn Pasta Salad Recipe
This Mexican street corn pasta salad tastes like a summer side dish treat with tender pasta, sweet corn, cotija cheese, lime, and a creamy chili dressing. The corn and pasta make it hearty while keeping this easy pasta salad simple and full of bold flavor.
Equipment
- Large pot, or Dutch Oven
Ingredients
Mexican Street Corn Salad Ingredients
- 16 ounces fusilli pasta or any shape of your choice
- 30 ounces corn kernels frozen (thawed and drained) or canned (drained)
- 1-2 medium green onions thinly sliced
- 1-2 medium jalapenos seeds and membranes removed, finely diced
- ⅔ cup Feta cheese crumbles
- ¼ cup fresh cilantro chopped or snipped
Chili Lime Dressing Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- Salt and Pepper to taste
Instructions
- Boil the pasta according to package instructions, using cook time for al dente. Drain, then let it cool completely.
- While the pasta is boiling, make the dressing by stirring together the mayonnaise, sour cream or Greek yogurt, lime juice, and spices in a small bowl, then set aside.
- Once the pasta has cooled, stir in the well-drained corn, sliced green onion, diced jalapeno, feta cheese, and cilantro.
- Stir in the dressing. Refrigerate until time to serve.
Notes
This can be made up to 24 hours in advance and tastes better after chilling overnight.
Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 394mg | Potassium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
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