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Mexican Street Corn Pasta Salad

This easy Mexican Street Corn Pasta Salad is loaded with flavor and texture, and is perfect for cookouts, summer parties, or a quick weeknight dinner. Inspired by the traditional recipe for elotes, it's an easy make-ahead summer side dish that kids and adults both love.
Course lunch, Side Dish
Cuisine Mexican
Keyword mexican pasta salad, mexican street corn pasta salad, street corn pasta salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings

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
  • For The 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

  • 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.)
  • Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
  • Pour most of the dressing over the pasta and toss until everything is well coated.
  • Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

For The Dressing:

  • 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.

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days. Give it a stir to refresh before serving, and toss with a spoonful of reserved dressing, a squeeze of lime juice or a drizzle of olive oil, if needed.
  • Make this up to a day in advance and store in the fridge, covered. You can make the dressing as well, and either mix together or keep it separate until right before serving.