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How to Make Delicious Street Corn Pasta Salad

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🌽 This easy Mexican Street Corn Pasta Salad is like nothing you’ve ever tasted and requires very little prep time! It is perfect for a barbecue, Labor Day Party, or a quick weeknight dinner!

Street Corn Pasta Salad

Ingredients:

  • 16 oz. rotini pasta
  • 2 teaspoons olive oil
  • 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
  • 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
  • ½ teaspoon garlic powder
  • A couple pinches cayenne pepper
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • Pinch of Kosher salt
  • Pinch of Fresh cracked pepper

*You could also use reduced-fat sour cream and mayo for a lighter version.

Ingredients for Street Corn Pasta Salad

Directions:

  1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper, and set aside to cool to room temperature. (Or pop in the fridge to speed up the cooling process.) 
  2. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
  3. Pour most of the dressing over the pasta and toss until everything is well coated. 
  4. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

Dressing
1. In a medium bowl or large cup, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper. 

Street Corn Pasta Salad in a clear glass bowl

Here’s a Quick Video Tutorial!

Leanna holding a serving of pasta salad in a black bowl while standing in a white kitchen

Perfect Presentation Platters

Large Serving Bowls: There are so many choices for any budget! I love this beautiful stoneware bowl or you also can’t go wrong with this Wooden Salad Bowl (from Walmart at a great price!) or this option from JC Penney for larger batches. For a higher-end choice, I love this white floral bowl by MacKenzie-Childs, as well this everyday bowl from her collection, which also comes in blue.

Individual Bowls: If you’d prefer to serve this Street Corn Pasta Salad in individual or smaller bowls, Walmart has these beautiful gray stoneware bowls with silver rims that are so elegant! I also love this black-and-white coordinating set or this colorful terracotta Spanish style.

Kitchen Links: I get asked all the time about the products in the background of my kitchen. Much of it is from MacKenzie-Childs, which I have slowly grown a collection of over the years! My favorites are this checkered chopping board, my black and white checkered teapot, and the gray and white checkered utensil holder. I also have this enamel canister that you can find in small, medium, or large.

Can I Prep This Ahead of Time?

Yes! You can prep the whole dish and cover tightly with Saran Wrap or store in a Tupperware container and refrigerate, where it should stay fresh for 2-3 days ahead of serving. I’d just recommend remixing the bowl of pasta salad so it’s evenly coated before serving.

Close-up of Street Corn Pasta Salad

Storing Leftover Street Corn Pasta Salad

Store any extras in a Ziploc Bag, Tupperware container, or cover tightly with Saran Wrap and refrigerate. This should stay fresh for 2-3 after it’s made, although I doubt it will last that long! 😉

Delicious Easy Dinner in a black bowl

Enjoy!

I hope this Street Corn Pasta Salad is an easy meal that your whole family can enjoy! I LOVE making pasta salad variations and you may also like my Taco Pasta Salad, Chicken Pasta Salad, or Greek Pasta Salad!

Have a wonderful day, friends!

Print

Delicious Street Corn Pasta Salad

This easy Mexican Street Corn Pasta Salad is like nothing you’ve ever tasted and requires very little prep time!

  • Author: Leanna

Ingredients

Scale

    • 16 oz. rotini pasta
    • 2 teaspoons olive oil
    • 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
    • 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
    • ½ teaspoon garlic powder
    • a couple pinches cayenne pepper
    • 3 tablespoons lime juice
    • 2 teaspoons lime zest
    • Kosher salt
    • fresh cracked pepper

Instructions

    1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper, and set aside to cool to room temperature. (Or pop in the fridge to speed up the cooling process.)
    2. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
    3. Pour most of the dressing over the pasta and toss until everything is well coated.
    4. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

Dressing:

1. In a medium bowl or large cup, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.

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