Go Back
–+ servings
Mexican Street Corn Pasta Salad in a serving bowl.
Print Recipe
4.97 from 33 votes

Mexican Street Corn Pasta Salad

Mexican street corn is turn into a pasta salad with lots of charred corn, cojita cheese, cilantro and a special sauce of mayonnaise, sour cream, lime and spices. This dish is perfect for a summer BBQ party since it's at its best when chilled for 1 - 2 hours in the refrigerator. Or make it a couple of days ahead!
Prep Time20 minutes
Cook Time10 minutes
Chill time1 hour
Total Time1 hour 30 minutes
Course: Pasta, Side Dish
Cuisine: Any
Keyword: Mexican street corn pasta salad
Servings: 10
Calories: 365kcal
Author: Susan Pridmore

Equipment

  • Dutch oven or other heavy-bottomed pot
  • Colander
  • Large non-stick skillet
  • Large mixing bowl
  • Whisk

Ingredients

  • 1 pound Rotini pasta
  • 6 cups fresh corn or canned or frozen
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 2 teaspoons lime juice
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic salt
  • ⅛ teaspoon freshly ground black pepper
  • ¾ cup crumbled Cojita cheese divided
  • ⅓ cup chopped cilantro

Instructions

  • Bring a large pot of well-salted water to a boil over high heat.
    Add the pasta to the water and cook to al dente. This is typically 1-2 minutes less than the range provided on the package directions.
    Drain the pasta, rinse with cold water, and set aside to cool. It must be completely cooled before added to the sauce.
  • If using fresh corn cobs, slice the corn kernels from the cob using a chef's knife. See the post for details on the best way to do this.
    Heat a large non-stick skillet over medium-high heat, and add the corn kernels. Pan roast the kernels until lightly charred with brown spots.
    Remove from the pan and allow to completely cool.
  • In a large mixing bowl combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper and garlic salt. Whisk until completely smooth. Add pepper to taste, and correct for any seasonings. 
  • Stir the cooled pasta and corn into the sauce along with the Cojita cheese. To the dressing mix add the cooled corn, cooled pasta, and ½ cup of the Cojita cheese.
  • Refrigerate for 1 - 2 hours, and top with chopped cilantro and the remaining Cojita cheese before serving.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 11.8g | Fat: 13.7g | Saturated Fat: 3.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 3.3g | Trans Fat: 0.03g | Cholesterol: 14.3mg | Sodium: 329.3mg | Potassium: 364mg | Fiber: 3.3g | Sugar: 7.1g | Vitamin A: 393IU | Vitamin C: 6.5mg | Calcium: 110.1mg | Iron: 1.2mg