Mexican Street Corn Pasta Salad

Kitchen Equipment You’ll Need

Before we dive into the recipe, make sure you have the following kitchen equipment on hand:

  • Large pot for boiling pasta
  • Non-stick skillet for roasting corn
  • Mixing bowls for preparing the dressing and assembling the salad
  • Wooden spoon for stirring
  • Knife and cutting board for chopping cilantro and juicing the lime
  • Refrigerator for chilling the salad

Ingredients and Directions


  • 16 ounces rotini pasta
  • 2 cups corn kernels (frozen, fresh, or canned)
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1 lime, juiced (about 2 tablespoons lime juice)
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • Pepper (to taste)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro


  1. Cook the rotini pasta according to the package instructions for al dente. Drain the cooked pasta and set it aside to cool.
  2. While the pasta is cooling, cook the corn in a non-stick skillet over medium heat until it starts to develop dark brown spots and looks “roasted.”
  3. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt.
  4. Add the cooled corn, cooled pasta, crumbled cotija cheese, and cilantro to the mixing bowl. Mix well to combine all the flavors. Season with pepper to taste.
  5. Chill the pasta salad in the refrigerator for at least 1-2 hours before serving. This will allow the flavors to meld together and make it even more delicious.

Leave a Comment