Mexican Street Corn Pasta Salad

Jump to:

• 🌟 Why this recipe works
• 🛒 Ingredient notes
• ✅ Step-by-step instructions
• 👩🏻‍🍳 Recipe FAQs
• 🍽 Serving ideas
• 🍷 🥂 Wine pairings
• 🍳 Kitchen tools and equipment
• More pasta salad recipes
• Mexican Street Corn Pasta Salad

🌟 Why this recipe works

Here's why you'll want to make this flavorful appetizer again and again:

Affordable, easy-to-find ingredients: You can find all the ingredients in this pasta salad at your local supermarket. No need to spend time searching specialty stores or online.

Great for groups: This recipe makes 10 servings — plenty for a get-together with friends like a barbecue or dinner party.

Simple to make ahead: Since this pasta salad is meant to be served cold, you can easily make it ahead of time and just pull it out of the fridge when you're ready eat it!

Quick: It only takes about 20 minutes to prep and cook this pasta salad. Perfect for busy weeknights!

🛒 Ingredient notes

• Pasta - I use rotini pasta as the spirals are great at capturing all the delicious dressing. Others like fusilli and cellentani will work great as well.
• Corn kernels - This recipe calls for frozen corn kernels for ease, but you can use fresh ones if you prefer.
• Jalapeno: For a slight spicy kick.
• Taco seasoning: This gives the dish richer flavors.
• Cheese: Both cojita and Mexican-style shredded cheese to layer in some creaminess.
• Red onions: For more flavor and texture.
• Sour cream: This adds a bit of freshness and tanginess.
• Mayo: As a creamy base for the dressing
• Lime juice: A bit of acidity helps brighten the dish.
• Cilantro: As garnish.

✅ Step-by-step instructions

Here's a walk-through and some step-by-step photos to help you make this pasta salad. You'll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.

• Optional step: if you are using regular corn and not roasted corn, feel free to sauté corn kernels in a large skillet with 1 Tablespoon of olive oil over medium-high heat for a few minutes.

• Cook the pasta in a large pot according to the package directions.
• Meanwhile, make the dressing by whisking together mayonnaise, sour cream, lime juice, taco seasoning, salt, and pepper.

• When the pasta is al dente, drain and add to a large bowl.
• Then add the corn and toss together with the dressing.

• Mix in red onion and jalapeño.
• Then add the cheese.

• Cover and refrigerate for 30 minutes or until you are ready to serve.

👩🏻‍🍳 Recipe FAQs

🍽 Serving ideas

While you could serve this hearty pasta salad as an entree all on its own, it also makes a delicious appetizer to a wide range of dishes.

Serve it alongside lighter meat dishes like Filipino pork barbecue skewers, grilled lemon pepper chicken, or sheet pan chicken fajitas.

It also makes a great game-day dish. Try it with favorites like slow cooker pulled pork nachos, honey bourbon wings, and buffalo chicken bites.

🍷 🥂 Wine pairings

Mexican Street Corn Pasta Salad is the perfect mix of creamy, tangy, and spicy. Here are a few wine recommendations to pair with it.

• Vinho Verde: This light, crisp white wine is naturally high in acidity, so it will balance out the richness of the dish and complement the acidity from the lime juice.
• Oaked Chardonnay: If you prefer to double down on the creaminess, go for a buttery Chardonnay. The texture of the wine will accentuate that of the pasta.
• Riesling: A dry Riesling will complement the green heat from the jalapenos. And the wine's prominent acidity will highlight the tanginess of the dish.