Mexican Street Corn Pasta Salad

A classic Mexican snack becomes a tasty summer dinner.

Love this easy pasta salad recipe!

The first time I ever tried Mexican street corn, it was love at first taste. The combination of sweet grilled corn, tart Mexican crema, crumbly Cotija cheese, and spices got my taste buds so fired up, I immediately whipped up a Mexican Street Corn Dip based on it.

This year, with Cinco de Mayo approaching, I started getting a hankering for Mexican street corn again. But this time, I wanted to do more than just snack on it. This dish is so good, I thought it deserved to be the basis for a whole meal.

So I started thinking about what I could add to the street corn to bulk it up, and it hit me – this needs to become a pasta salad!

After that, the recipe pretty much wrote itself. Cooked pasta, corn kernels, red onion, cilantro, and scallions, with the unique texture of cotija (or, if you can’t get that, queso fresco). A little chopped bacon to give it some extra protein, as well as extra flavor. And a creamy, spicy dressing spiked with lime juice, cumin, smoked paprika, and a touch of Sriracha.

Served well chilled, this makes a delicious, fiesta-flavored summertime dinner to enjoy outdoors on a warm evening. Olé!

Mexican Street Corn Pasta Salad

INGREDIENTS:
2 cups of Cavatappi or Rotini pasta, cooked according to package
3 cups corn, used fire roasted if you can find it
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1/2 cup cotija cheese, or queso fresco crumbled
6 strips bacon, chopped

Dressing Ingredients:
1/3 cup full fat regular mayo
2 tbsp sour cream
2 tablespoons freshly squeezed lime juice
1/8 teaspoon ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
1 teaspoon Sriracha or hot sauce

DIRCECTIONS:

1. In a large mixing bowl, combine cooked pasta, corn, onion, cilantro, green onions, cheese and bacon.
2. In a separate small mixing bowl combine all dressing ingredients. Mix until well combined.
3. Pour dressing over pasta mixture and mix until well combined and evenly coated. Cover and refrigerate for at least an hour.

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5 from 3 votes

Mexican Street Corn Pasta Salad

The combination of grilled corn,Mexican crema, Cotija cheese, and spices got my taste buds so fired up, I couldn't wait to make this Mexican Street Corn Dip

Prep Time: 15 minutes minutes

chilling: 1 hour hour

Total Time: 15 minutes minutes

Serves:6

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Ingredients

• 2 cups cavatappi or rotini pasta
• 3 cups corn
• 1/2 small red onion
• 1/2 cup fresh chopped cilantro
• 6 green onions, chopped
• 1/2 cup cotija cheese
• 6 stripes of bacon

Dressing

• 1/3 cup full fat mayo
• 2 tbsp sour cream
• 2 tbsp freshly squeezed lime juice
• 1/8 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tsp sriracha or hot sauce

Instructions

• In a large mixing bowl, combine cooked pasta, corn, onion, cilantro, green onions, cheese and bacon.
• In a separate small mixing bowl combine all dressing ingredients. Mix until well combined.
• Pour dressing over pasta mixture and mix until well combined and evenly coated. Cover and refrigerate for at least an hour.

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Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Pasta, Salad, Side Dish

Cuisine:Mexican

Keyword:Mexican Street Corn Pasta Salad

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