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Mexican street corn pasta salad in a white serving bowl with wooden serving spoons in it.
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Mexican Street Corn Pasta Salad

This Mexican inspired street corn pasta salad takes all the amazing flavors of street corn and incorporates them into a creamy pasta salad!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Pasta, Salad, Side Dish
Cuisine: Mexican
Keyword: Mexican pasta salad, Mexican street corn pasta salad, street corn pasta salad, street corn salad
Servings: 6 servings
Author: Danae Halliday

Ingredients

Pasta Salad

  • 8 ounces uncooked fusilli pasta
  • 4 ears of corn grilled and kernels cut off (about 2 cups)
  • 3 green onions sliced thin
  • 1 jalapeño seeded and deveined, finely chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup crumbled queso fresco

Dressing

  • 3 tablespoons mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 lime zested and juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or to taste

Instructions

  • Cook the pasta in salted water until al dente. Drain the pasta and rinse it under cold water.
  • In a glass measuring cup or small bowl, whisk together all of the ingredients for the dressing.
  • Add all of the pasta salad ingredients to a serving bowl. Pour in the dressing, then toss together until everything is coated in the dressing. Taste for seasoning and garnish with extra cilantro and queso fresco if desired.

Nutrition

Serving: 6g | Calories: 283kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 168mg | Potassium: 321mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg