5 from 12 votes
Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad mixes small shell pasta with lightly charred corn, cotija cheese, jalapeños, and a creamy lime dressing. The dish offers a balance of textures with tender pasta, crunchy charred corn, and the crumbly salty cheese. Flavorful spices like chili powder and cayenne pepper add mild heat, while fresh cilantro and garlic brighten the salad. It’s a flavorful side or light meal that pairs well with tortilla chips or as a refreshing addition to summer menus.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
servings
Calories:
529 kcal
Course:
Side Dish, Main Course, Salad, Appetizer
Cuisine:
American, Mexican
Ingredients
- 2 1/2 cups small shell pasta dry
- 10 oz corn frozen, fresh or canned
- 1/2 cup cotija cheese crumbled
- 1 red onion diced, small
- 2 jalapeños seeds removed and chopped
- 1/3 cup cilantro chopped, fresh
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/4 teaspoon salt or to taste, sea salt
- 1/4 teaspoon black pepper or to taste, ground
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Lime Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream or greek yogurt
- 1/4 cup lime juice
- 1 teaspoon lime zest
- black pepper to taste
- salt to taste
Instructions
Cook the pasta:
- First, boil pasta according to the package directions aiming for al dente.
- Drain and set aside in a large bowl. Drizzle with a bit of oil and gently stir.
Cup of Yum
Cook corn:
- If using frozen corn, first thaw it. If using canned corn, first drain it very well.
- While the pasta is cooking, prepare the corn. Just place a non-stick skillet over medium heat and cook the corn stirring for 6-8 minutes.
- The corn is ready when it's lightly charred. You can also add a bit of spice to it: paprika, cumin, and garlic powder.
Make the dressing:
- Mix all the dressing ingredients in a small bowl and set it aside.
Assemble the pasta salad:
- Add the rest of the ingredients to the large bowl with cooled pasta and gently stir to combine.
- Next, add the creamy salad dressing and stir until everything is well coated.
- Finally, serve with tortilla chips and lime wedges on the side.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
17g
(100%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
34mg
(11%)
Sodium
502mg
(21%)
Potassium
317mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
497IU
(10%)
Vitamin C
13mg
(14%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 502mg | 21% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.