Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad


This will become your favorite salad for this Summer! Packed with so many fresh flavors that you will want to share it with everyone!


Mexican Street Corn Pasta Salad #mexicancorn #pasta #salad #sidedish #bbq #potluck #partyfood


I’m in love with Mexican corn! I think I would put it on about everything! lol! It’s such a fresh flavor that gives recipes such a great flavor profile. 

I made this for a family gathering a couple of weeks ago and didn’t know how it would go over. You never know at things like this because there’s usually so many great salads and sides. I’m proud to say, this was all GONE!!! Yes, you heard me right, it was gone.

I loved it but when this happens you know you have a recipe that is a keeper!


Mexican Street Corn Pasta Salad


CORN: I used corn on the cob, I cut the kernels off and roasted it in a skillet until golden brown. If you don’t want to do that you can get frozen Mexican corn or even roast frozen corn kernels.

SOUR CREAM: When it comes to sour cream, you can substitute with Greek yogurt or the reduced fat version. 

VEGETABLES: If you don’t love the veggies I used, leave them out or replace them with a black beans.



Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad


  • Salad:
  • 16 oz. pasta, cooked according package
  • 2 teaspoons olive oil
  • 4 to 5 ears of corn (kernels cut off and roasted in skillet) or 3 (15 oz.) cans of corn, drained
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 cup crumbled Cotija or queso fresco cheese
  • ⅓ cup freshly chopped cilantro + more for garnish
  • Dressing:
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • a couple pinches red pepper flakes, optional
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • salt and pepper, to taste


  1.  Cook pasta according to package directions until al dente. Set aside to cool to room temperature. Place a large skillet, on a medium heat, add 2 Tablespoons of olive oil. Add the corn kernels and roast until the kernels are a golden brown. set aside.
  2. In a medium bowl combine all the ingredients for the dressing.
  3. Add cooled pasta, corn, cheese, onion, red bell pepper and cilantro to a salad bowl.  
  4. Pour the dressing over the pasta. Toss until everything is well coated.


Did you try our Mexican Street Corn Pasta Salad? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!





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