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–+ servings
Mexican Street Corn-Inspired Pasta Salad

Delicious Mexican Street Corn-Inspired Pasta Salad for Summer Fun

This Mexican Street Corn-Inspired Pasta Salad combines vibrant flavors of summer with creamy goodness, making it the perfect BBQ or picnic side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Ditalini Pasta can substitute with any short pasta
For the Salad
  • 2 cans Corn drained; use grilled or charred corn for a smoky twist
  • 1 bunch Green Onion thinly sliced; can substitute with chives
  • 1 piece Shallot finely chopped; omit for a lighter flavor
  • 1 cup Cilantro chopped; substitute with parsley if desired
For the Creamy Dressing
  • 1/2 cup Sour Cream Greek yogurt can be a substitute
  • 1/2 cup Mayonnaise consider avocado mayonnaise for a twist
  • 1/2 cup Cotija Cheese crumbled; feta works as a great alternative
  • 2 pieces Lime juiced
  • 2 pieces Lime zested; can be omitted
Seasoning & Spices
  • 1/2 tsp Garlic Powder can substitute with fresh minced garlic
  • 1/2 tsp Ground Cumin omit if desired
  • 1/2 tsp Salt adjust to taste
  • 1/2 tsp Black Pepper adjust to taste
  • 1 tsp Chili Powder increase for spiciness, if desired

Equipment

  • large pot
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Char the Corn (Optional): Heat a skillet over medium-high heat. Sauté corn for 5-7 minutes until golden and slightly charred, adding smoky flavor.
  3. Prepare the Dressing: In a mixing bowl, combine sour cream, mayonnaise, cotija cheese, lime juice, lime zest, garlic powder, ground cumin, salt, black pepper, and chili powder. Whisk until creamy.
  4. Assemble Salad: Add cooled pasta, sautéed corn, green onions, shallot, and cilantro to the dressing. Toss until everything is well coated.
  5. Chill and Serve: Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled at picnics and BBQs.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Keep leftovers in an airtight container for up to 3 days. If dry, add a splash of lime juice or sour cream before serving.

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