A delicious pasta salad with a Mexican flair. Perfectly cooked pasta, cubed cheese and fresh juicy corn paired with red onion and cilantro all coated with a mild creamy sauce. 

This is my new go-to summer salad recipe! 

This is a great side dish for any BBQ or pot luck get together. It's has the flavors of street corn with a fun twist.

 

 

MEXICAN STREET CORN PASTA SALAD

My sister brought this pasta salad to a family gathering. I could NOT stop eating it. I kept going back for just another scoop.

It's the most delicious side dish I'd had in a long time. I could honestly make this and have it as the main dish! I love it that much.

This easy pasta salad recipe is quick to make. Probably the most time consuming part is shucking the ears of corn and slicing the corn kernels off of the corn cob. 

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INGREDIENTS NEEDED FOR MEXICAN STREET CORN PASTA RECIPE

• pasta 
• fresh corn
• red onion
• cheese
• cilantro

PASTA

I like ditalini pasta. I like that it's small and that it's similar in size to the corn and the cubed cheese. I think it pairs well, but you could use elbow noodles or bowtie pasta or any other kind of pasta you have on hand.

CORN (ELOTE)

Fresh sweet corn is the KEY to this recipe. Those little bursts of juice from the corn makes this so unique and so tasty. Do not cook the corn. Frozen or canned corn will just not be as good.

CHEESE

I opted to chop up cheddar cheese into small cubes. I like cheddar because I always have it on hand. But feel free to sub your favorite cheese. Cotija cheese is typically used for traditional Mexican street corn, so that would be yummy.

CREAMY DRESSING INGREDIENTS

Now it's time to make the creamy chili lime dressing. This has a mild delicious flavor that pairs perfectly with the 

• mayonnaise
• sweet chili sauce
• lime juice
• sugar
• salt
• pepper
• chili powder

HOW TO MAKE EASY MEXICAN STREET CORN PASTA SALAD

Begin by cooking the pasta according to the package instructions or until the pasta is al dente. Rinse under cold water to cool. Drain well.

While the pasta is cooking chop the cheddar cheese into small pieces and finely chop the red onion and fresh cilantro.

Combine together in a large bowl.

 

Mix together all of the sauce ingredients in a small bowl.
 

Add to the pasta and stir to coat evenly.

 

Serve right away if desired. 

For the best flavor, let sit in the fridge for 2 hours. 

 

Refrigerate leftovers in an airtight container. 

As with all pasta salads, the pasta tends to soak up the sauce. When I serve leftovers, I add a bit more mayo and sweet chili sauce and stir it in.

I hope you enjoy this Mexican street corn salad. 

MORE SIDE DISHES

• Fruit Salad
• Pasta Salad
• Cowboy Caviar
• Macaroni Salad

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