ListseVegetarian recipes for the home stove

Dinner

Mexican Street Corn Pasta Salad at Home

If you’re a fan of Old-school Mexican Street Corn then you’re going to LOVE this fun twist in the form

  • 6 servings
  • Prep 20 minutes
  • Cook 15 minutes
  • Total 35 minutes
Jump to the recipe
Mexican Street Corn Pasta Salad at Home

Yes, I am INDEED street corn obsessed this year! I simply love it so much that I wanted to create some new (and yes, particularly untraditional) ways to serve it.

Let’s walk through our Street Corn Journey first, shall we?

up close shot of street corn pasta salad made with rotini and lots of fresh veggies

Unlike my Elotes and Esquites recipes, this pasta salad is not old-style AT ALL! Simply to make that perfectly clear. As far as I know, you will not find a dish in Mexico quite like this one.

However, it’s QUITE satisfying and a fun way to enjoy to enjoy those same satisfying street corn flavors (with some added and satisfying carbs!).

I had a version of this at a fusion restaurant once and TRULY wanted to make my own version of it. Admittedly, mine turned out quite different but Worth keeping it. I wanted this to be as if you took street corn and only tossed in some pasta.

big bowl of street corn pasta salad made with rotini and lots of fresh veggies. onion and cotija cheese in the shot

But of course, I upped the sauce a little so that everything gets NICE and coated in this cheesy creamy crema sauce!

Ingredients we’re working with:

  • Pasta– I used a simple rotini but truly any kind of bite sized pasta would work well including a veggie pasta such as lentil pasta.
  • Crema Sauce– this is based heavily off of old-style street corn but thinned out a little so that everything can get coated in it.
  • Lots of veggies– bell pepper, cilantro, onion, avocado, etc.
  • Grilled Corn– A REGULAR HERE freshly grilled corn in this method BUT you could certainly use canned corn for ease. If doing so, I suggest looking for fire-roasted corn in the can so you get that roasted flavor!
big bowl of street corn pasta salad made with rotini and lots of fresh veggies

To make the pasta salad, you simple grill your corn while your pasta is cooking. All of the sauce ingredients get whisked together in one bowl. Once the pasta and corn are done, it’s simply a matter of mixing everything together in ONE big bowl and tossing it together with the sauce.

Unfussy but seriously so flavor-packed!

That’s it for today! If you end up making this method, please come back and let me know what you think OR snap a short photo and tag me on Instagram @!

More Pasta Salad recipes to try:

The recipe

Mexican Street Corn Pasta Salad for the Table

See how straightforward it is for this Mexican Street Corn inspired pasta salad!

  • 6 servings
  • Prep 20 minutes
  • Cook 15 minutes
  • Total 35 minutes

Ingredients

  • 8 oz pasta (I used rotini but genuinely any bite sized pasta works well!)
  • 3 ears of corn grilled (or 2 cans of drained corn, removed from the cob)
  • ⅓ cup crema agria sour cream (regular sour cream also works*)
  • ½ cup mayo
  • Zest and juice of 2 limes
  • 3 cloves garlic (minced)
  • ½ tsp chipotle chili powder
  • ¼ tsp cumin
  • Salt to taste
  • Freshly cracked black pepper
  • ¼ cup cilantro
  • ½ cup red onion
  • 1 medium bell pepper (diced)
  • ½ cup cotija cheese (plus more for topping)
  • optional for garnish: diced avocado*

Method

  1. 1

    Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.

  2. 2

    If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.

  3. 3

    Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.

  4. 4

    Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.

  5. 5

    Garnish as desired and ENJOY! Store leftovers in an airtight container in the fridge for up to 3 days.

Cook notes

*Crema agria is a bit thinner than regular sour cream. If you use regular sour cream then you might want to thin the sauce out with about a tablespoon of water *I like to add the avocado on only before serving to minimize browning

Per serving

  • Calories385 kcal
  • Carbohydrates43 g
  • Protein9 g
  • Fat20 g
  • Saturated Fat5 g
  • Polyunsaturated Fat9 g
  • Monounsaturated Fat5 g
  • Trans Fat0.04 g
  • Cholesterol27 mg
  • Sodium279 mg
  • Potassium332 mg
  • Fiber3 g
  • Sugar6 g
  • Vitamin A957 IU
  • Vitamin C37 mg
  • Calcium101 mg
  • Iron1 mg

Dinner

More from the same shelf