Mexican Street Corn Pasta Salad

Total Time Prep: 25 min. Cook: 15 min. + chilling
Yield 12 servings
Test Kitchen Approved
Mexican street corn pasta salad is a flavorful fusion of two summertime favorites: smoky esquites and hearty pasta salad. Make it anytime you're grilling or take it along to cookouts and picnics.

Ingredients

  • 1/2 pound uncooked bow tie pasta
  • 4 medium ears sweet corn
  • 1/2 cup chopped red onion
  • 1/2 cup Cotija cheese
  • 1/2 cup cubed avocado
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon minced seeded jalapeno pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 3 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  1. Cook pasta according to package directions; drain. Transfer to a large bowl.
  2. Meanwhile, heat grill to medium. Add corn; cover and cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly, cut corn from cobs. Add to bowl with onion, cotija, avocado, cilantro and jalapeno.
  3. In a small bowl, whisk together mayonnaise, lime juice, chili powder, cumin, paprika and pepper. Drizzle dressing over pasta and corn mixture; toss to coat. Cover and refrigerate until chilled, 1-2 hours.

Nutrition Facts

2/3 cup: 190 calories, 10g fat (2g saturated fat), 8mg cholesterol, 130mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein.

The mix of charred corn, creamy cotija cheese and tangy lime dressing gives this pasta salad an irresistible street corn vibe. The bold, smoky flavors go great with anything cooked on the grill. —Taste Recipes Test Kitchen
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC