Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes, you can make this pasta salad a day in advance. Just wait to add the avocado until right before serving to keep it fresh and green.

How long does this pasta salad last in the fridge?

This pasta salad stays fresh for up to 3 days in an airtight container in the refrigerator. For best results, stir before serving.

Is there a dairy-free version of this pasta salad?

Yes, simply substitute the mayo and sour cream with dairy-free alternatives and skip the cotija cheese or use a vegan cheese substitute.

What’s the best pasta to use for this recipe?

Rotini and cavatappi are ideal because their shape holds the creamy dressing well, but you can also use penne, shells, or bowties.

Can I add protein to this recipe?

Absolutely! Grilled chicken, black beans, or shrimp make great additions if you want to turn it into a main dish.

Mexican Street Corn Pasta Salad – Easy Summer Recipe

Description

A creamy, flavorful Mexican Street Corn Pasta Salad featuring grilled corn, cherry tomatoes, avocado, and cotija cheese in a tangy lime dressing—perfect for BBQs, picnics, or weeknight dinners.

Ingredients

Scale

3 cups cooked rotini or cavatappi pasta
2 cups corn (grilled, frozen, or canned, drained)
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 medium avocado, diced
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
If using fresh corn, grill or sauté until lightly charred. If using frozen or canned corn, drain and sauté for added texture.
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
In a large mixing bowl, combine the cooked pasta, corn, halved cherry tomatoes, and diced avocado.
Pour the dressing over the pasta mixture and gently toss to coat everything evenly.
Fold in chopped cilantro and crumbled cotija cheese.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

Use gluten-free pasta for a gluten-free version.
Substitute Greek yogurt for sour cream for a lighter option.
Add grilled chicken or black beans for extra protein.
Add lime zest for more citrus punch.
Prepare ahead, but add avocado just before serving to keep it fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-cook (except for pasta/corn prep)
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 345 kcal
Sugar: 3 g
Sodium: 310 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 15 mg