Description
Mexican Street Corn Pasta Salad is an easy, crowd‑pleasing side that captures the bold flavors of street‑style corn on the cob in a refreshing pasta dish. Sweet corn kernels mingle with creamy mayo, tangy Greek yogurt, lime juice, and a pinch of chili powder, while al dente pasta provides a satisfying bite. Finished with crumbled cotija cheese and fresh cilantro, this vibrant salad is perfect for picnics, barbecues, and quick weeknight meals, delivering a colorful, flavorful experience in minute
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups corn (fresh or frozen)
- 1 cup cotija cheese crumbled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 1 tsp chili powder
- salt to taste
- fresh cilantro chopped for garnish
Instructions
- Cook pasta according to package directions, drain and let cool.
- In a large bowl combine corn, cotija cheese, mayonnaise, Greek yogurt, lime juice, chili powder, and salt.
- Add cooled pasta and toss until evenly coated.
- Garnish with chopped cilantro and serve chilled or at room temperature.
Notes
- For a lighter version
- replace half of the mayonnaise with additional Greek yogurt. Use frozen corn thawed and patted dry if fresh corn is unavailable. Adjust lime and chili to taste for more or less tanginess and heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
Keywords: Mexican Street Corn Pasta Salad, mexican corn pasta salad, easy summer side dish, corn pasta recipe, lime cilantro pasta salad, quick pasta salad recipe, creamy corn salad, street corn flavor pasta