Showcase this Mexican Street Corn Pasta Salad recipe as the star side dish at all of your summer gatherings this year. Bursting with flavor and textures, everyone will love this unique side!
Summer is slowly creeping into our lives and soon we’ll be bringing the party outside! I’ve been longing all winter for summer nights on my patio with friends and weekend parties filled with food and fun. Neighborhood cookouts are popular in my area and I’m always looking for the perfect dish to bring when I’m invited. One of my favorite go-to recipes last summer was my Mexican Street Corn Pasta Salad and I plan to continue that tradition this summer.
Only recently did I fall in love with Mexican Street Corn. I’m a corn on the cob type of person, but the idea of it smothered in cheese and spices seemed a little weird to me. In Wisconsin, we slather corn with butter and a sprinkle of salt. Also delicious! I decided that mixing this combination into a pasta salad would make it easier to eat and also be perfect for serving a crowd. I love making this the night before I’m planning to attend a summer gathering so that all of the flavors soak into the noodles. I’m telling you, there is usually nothing left in the bowl when I bring this pasta salad!
Mexican Street Corn Pasta Salad Recipe
I recommend using a shell-type noodle for this pasta salad. The ridges will hold all of the mayonnaise and cheese well, and the shell will act as a scoop for the corn and more cheese! If you can’t find cotija cheese, then you can use feta too. Top off the pasta salad with an extra sprinkle of paprika, mostly for color, a sprinkle of cheese, and some fresh cilantro. If you have fresh corn, I suggest roasting it before shucking it into a bowl. I used frozen corn for this recipe and left it uncooked. The flavor profile is up to you!
With Memorial Day, Fourth of July, Labor Day, and all of the other fun summer parties coming your way, add this recipe to your list. It stores well in the refrigerator for 3-4 days and you can grab a bite or two after the party if there’s any left!
- 1/2 pound pasta shells, cooked
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 1/4 red onion, diced
- 3 tablespoons mayonnaise
- 1/4 cup sour cream
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon chili powder
- 1 clove garlic, pressed
- Juice of 1 lime
- Combine the mayonnaise, sour cream, chili powder, garlic, and lime into a medium bowl and whisk to combine.
- Toss in the corn, jalapeños, onion, and noodles and mix to coat with the dressing. Stir in the cheese and mix well.
- Sprinkle the top with additional cheese and a sprinkle of chili powder or paprika before serving.
Home Chef Tip: If you're using fresh corn instead of frozen, be sure to roast it before using it in this recipe.
We hope you love this Mexican Street Corn Pasta Salad recipe from SoFabFood Contributor, April from Food n’ Focus, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!