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Mexican Street Corn Pasta Salad
5 from 20 votes

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad combines charred corn with pasta, jalapeño, cotija cheese, and a creamy chili-lime dressing. The salad offers crisp-tender green onions and the optional addition of crispy bacon for textural contrast. Its rich yet tangy dressing highlights lime zest and a touch of heat from chili spices, making it a flavorful side dish or light main course, particularly suitable during summer when fresh corn is available and served chilled or at room temperature.

Prep Time
15 mins
Cook Time
5 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 cayenne pepper ground, optional
For the Pasta Salad
  • 2 (12-ounces) corn frozen or 5 to 6 ears fresh
  • 2 cups pasta cooked; any small shaped
  • 4 green onion sliced
  • 1 jalapeño seeded and finely chopped
  • 1/4 cup cilantro chopped
  • 1/2 cup cotija cheese cut into small cubes
  • 6-8 trips Bacon cooked until crispy and chopped or crumbled; optional
  • salt to taste
  • 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

  • Use about 2 ounces of dried pasta to yield 2 cups cooked pasta for the salad.
  • Store the salad in an airtight container in the refrigerator for up to 4 to 5 days.
  • Nutrition estimates include bacon but will vary depending on specific ingredient brands 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 (2%) Sugar 1g (2%) Vitamin A 280IU (6%) Vitamin C 6mg (7%) Calcium 71mg (7%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8 people

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.