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5.0 from 30 votes

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad - this easy to make pasta salad recipe is loaded with flavor! Charred corn and pasta are tossed in a creamy chili-lime dressing and topped with cotija cheese and crispy bacon!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 8 people
Calories: 269 kcal
Course: Side Dish , Salad
Cuisine: Mexican

Ingredients

For the Chili Lime Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 garlic clove, minced
  • 1 lime, juice and zest
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cayenne pepper (optional)
For the Pasta Salad
  • 2 (12-ounces) bags frozen corn or 5 to 6 ears of fresh corn
  • 2 cups cooked pasta (any small shaped pasta)
  • 4 green onions, sliced
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup Cotija cheese cut into small cubes
  • 6-8 trips bacon, cooked until crispy and chopped or crumbled (optional)
  • Salt and ground black pepper to taste

Instructions

TO PREPARE THE CORN (fresh or frozen)
METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
    Cup of Yum
  1. Heat a 1 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.
METHOD #2: On a grill (corn on the cob)
  1. Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill. Heat your grill to medium heat. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.
To Make the Chili-Lime Dressing
  1. In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime zest and juice, chili powder and cayenne (if using). Whisk until well combined. 
Make the Pasta Salad
  1. In a large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese. 
  2. Pour the mayonnaise mixture over the corn/pasta mixture and toss well. Add the bacon and mix together. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to serve later.

Notes

  •  
  • Two cups of cooked pasta is about 2 ounces of dried pasta
  • Place the salad in an airtight container and store it in the refrigerator for 4 to 5 days.
  • Nutrition facts includes the bacon however, all nutrition facts are an estimate and will vary depending on brands of ingredients used.

Nutrition Information

Calories 269kcal (13%) Carbohydrates 11g (4%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 32mg (11%) Sodium 317mg (13%) Potassium 96mg (3%) Sugar 1g (2%) Vitamin A 280IU (6%) Vitamin C 6mg (7%) Calcium 71mg (7%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 269

% Daily Value*

Calories 269kcal 13%
Carbohydrates 11g 4%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Sodium 317mg 13%
Potassium 96mg 2%
Sugar 1g 2%
Vitamin A 280IU 6%
Vitamin C 6mg 7%
Calcium 71mg 7%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.