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Ultimate Mexican Street Corn Pasta Salad with creamy sauce, roasted corn, and fresh herbs

Mexican Street Corn Pasta Salad

A creamy, zesty pasta salad combining the flavors of Mexican street corn with tender pasta, perfect for summer cookouts or potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni or fusilli pasta
  • 4 ears fresh corn husked (or 3 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño seeded and finely diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 lime juiced
  • Salt and pepper to taste

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
  2. While pasta cooks, grill corn on medium-high heat for 8-10 minutes until slightly charred. Cut kernels off cobs.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt and pepper.
  4. Add cooled pasta, corn kernels, jalapeño, and half the cotija cheese to the dressing. Mix well.
  5. Fold in chopped cilantro gently.
  6. Sprinkle remaining cotija cheese on top before serving.
  7. Chill for at least 30 minutes before serving for best flavor.

Notes

For spicier salad, leave jalapeño seeds in. Can substitute feta for cotija if needed. Stores well refrigerated for up to 3 days.