Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad recipe is creamy, tangy, and packed with bold flavor. An easy side dish perfect for BBQs, potlucks, and taco night!
Servings: 6 servings
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Ingredients
- 3 cups pasta rotini or shells, cooked and cooled perfectly
- 2 cups corn fresh, canned, or frozen
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup feta cheese crumbled (cotija works too!)
- ½ red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to cool completely.
- If using fresh or frozen corn, cook it quickly in a skillet or boil until tender. Let cool.
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Add the cooled pasta, corn, feta cheese, red onion, and cilantro to the bowl.
- Toss everything together until well coated in the creamy dressing.
- Taste and adjust seasoning if needed—add extra lime juice or chili powder for more zing.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Nutrition
Serving: 6servings | Calories: 365kcal | Carbohydrates: 36g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 470mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg