Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is loaded with roasted corn, Cotija and cheddar, creamy dressing and jalapeños for a kick of heat.

Key Ingredients


sour cream



corn on the cob

Cook the pasta according to the package directions, then rinse with cold water and drain. Place the pasta in a bowl.

Cut the corn off of each of the cobs. Add the corn to the pasta.

Add in the diced red onion and jalapeño pepper. Then add in ½ cup of each of the two cheeses.

In a separate small bowl, whisk together the mayo, sour cream, juice of 1 lime and Tajín. (Start with 1 teaspoon of Tajín and add more to taste.)

Pour the dressing over the ingredients in the bowl and mix well to combine.

Garnish with lime wedges, cilantro, more cheese and tajín.

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