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Mexican Street Corn Pasta Salad

All the flavors of Mexican street corn, including fresh grilled corn, cotija and creamy dressing, come together in a delicious pasta salad.

Serves 6
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
360 calories per serving


> 6 medium ears corn , husks removed
> 2 tbsp olive oil
> 3/4 (16 oz) package elbow macaroni
> 6 tbsp mayonnaise
> 3 tbsp sour cream
> 1 to 2  jalapeno peppers, seeded and finely chopped
> 1/4 cup chopped cilantro
> 1 tsp chili powder, plus more to garnish
> 1/2 tsp garlic powder
> 1/2 cup crumbled Cotija or grated Parmesan, plus more to garnish
> 2 limes


Preheat grill to medium-high. Brush corn with oil and season with salt and pepper. Grill corn until lightly charred, 8 to 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse under cool water.
Cut cooked corn kernels off cobs. In a large bowl, combine corn kernels, drained pasta, mayonnaise, sour cream, jalapeño, cilantro, chili powder, garlic powder, and cotija. Zest and juice limes into the bowl. Season with salt and pepper and stir to combine. Sprinkle more cotija and chili powder over top to garnish.

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