Mexican Street Corn Pasta Salad

No ratings yet

A flavorful pasta salad that's perfect as a side dish and to bring to picnics, potlucks, and barbecues.

Course Salad, Side Dish

Cuisine American, Tex-Mex

Prep Time 15

Cook Time 6

Chill time 30

Total Time 51

Servings servings

Calories 351kcal

1 pound pasta rotini, fusili, or other corksrew shaped pasta works. Or farfalle.
2 bags (12-ounce) frozen corn equals approximately 1½ pounds
½ cup finely diced red onion
1 jalapeño pepper, seeded and finely diced
1 cup finely shredded Mexican cheese blend
1 cup crumbled Cotija cheese

Boil water in a large pot and cook pasta according to package directions. Meanwhile, make the dressing.
In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, taco seasoning, salt, and pepper, until well combined. Set aside.
When the pasta is al dente, drain and add the pasta to a large bowl.
Toss the pasta together with the corn, then mix in the dressing until well coated.
Add in the red onion and jalapeño. Then add the shredded Mexican cheese and crumbled Cotija cheese.
Cover and refrigerate for 30 minutes or until you are ready to serve.
Season with more taco seasoning, plus salt and pepper to taste, if needed. Sprinkle with chopped fresh cilantro just before serving. Enjoy!

Makes approximately 10-12 servings.

Substitutions:

Use shredded cheddar cheese instead of Mexican cheese.
Use feta cheese if you can't find Cotija cheese.
Instead of taco seasoning, you can use fajita seasoning or tajin.
Make it dairy-free & vegan: substitute your favorite dairy-free cheeses, dairy-free sour cream, and vegan mayo.