Mexican Street Corn Pasta Salad

The aroma of grilling corn wafts through the air as summer gatherings begin, instantly sparking memories of vibrant picnics and outdoor celebrations. This Mexican Street Corn Pasta Salad combines the beloved flavors of street corn in a creamy pasta dish that’s perfect for any occasion. In just 30 minutes, you can whip up this colorful salad that delights with every bite.

This recipe is ideal for potlucks, BBQs, or quick family meals, allowing you to serve up something special without spending hours in the kitchen. It can easily be made ahead and stored in the fridge, making it a convenient option—just toss it together and chill!

Why You’ll Love This Recipe

• The combination of creamy dressing and fresh veggies creates a satisfying texture.
• It’s a fantastic way to use up leftover corn or fresh produce in your fridge.
• With only 30 minutes of prep, it’s a quick company-ready dish.
• The vibrant flavors make it a crowd-pleaser at gatherings.

What You’ll Need

Gather the ingredients to create your delicious pasta salad.

For the Salad

• 8 oz pasta, e.g., rotini
• 1 cup corn, fresh, canned, or frozen
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled

For the Dressing

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper, to taste

Use Greek yogurt instead of sour cream for tanginess.

Substitutions & Swaps

• Swap rotini for any pasta shape you prefer.
• Use grilled corn for a smoky flavor.
• Substitute feta with cotija cheese.
• Replace lime juice with lemon juice if necessary.

How to Make It

Follow these simple steps to create your salad.

Cook the pasta

Boil the pasta according to package instructions until al dente; drain and let cool.

Combine the salad ingredients

In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, avocado, and feta cheese.

Whisk the dressing

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.

Toss the salad

Pour the dressing over the pasta salad and toss gently to combine all the delicious ingredients.

Chill (optional)

Serve immediately or refrigerate for an hour before serving for the flavors to meld beautifully.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, dairy will not freeze well.
Reheat: Not recommended; best served cold.

Tips for Best Results

• Use fresh, sweet corn in peak season for the best flavor.
• Add a bit of diced jalapeño for a spicy kick if desired.
• Make sure to toss gently to avoid mashing the avocado.
• Taste before serving and adjust seasoning as needed.

Serving Suggestions

• Serve as a side dish at summer barbecues.
• Pair with grilled shrimp or chicken for a complete meal.
• Use as a fun addition to taco night alongside salsa.