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big bowl of street corn pasta salad made with rotini and lots of fresh veggies

Mexican Street Corn Pasta Salad


  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

See how easy it is to make this Mexican Street Corn inspired pasta salad!


Ingredients

Scale
  • 8 oz of pasta (I used rotini but really any bite sized pasta works well!)
  • 3 ears of corn grilled (or 2 cans of drained corn), removed from the cob
  • ⅓ cup of crema agria sour cream (regular sour cream also works)*
  • ½ cup of mayo
  • Zest and juice of 2 limes
  • 3 cloves of garlic, minced
  • ½ tsp of chipotle chili powder
  • ¼ tsp cumin
  • Salt to taste
  • Freshly cracked black pepper
  • ¼ cup of cilantro
  • ½ cup red onion
  • 1 medium bell pepper, diced
  • ½ cup of cotija cheese, plus more for topping
  • optional for garnish: diced avocado*

Instructions

  1. Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.
  2. If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
  3. Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
  4. Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
  5. Garnish as desired and ENJOY! Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

*Crema agria is a bit thinner than regular sour cream. If you use regular sour cream then you might want to thin the sauce out with about a tablespoon of water

*I like to add the avocado on just before serving to minimize browning

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american

Keywords: mexican street corn pasta salad, summer pasta salad, cheese pasta salad