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Creamy Mexican Street Corn Pasta Salad Easy Recipe with Cilantro Lime Dressing

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A vibrant and creamy pasta salad featuring smoky roasted corn, tangy lime, fresh cilantro, and a flavorful dressing. Perfect for quick weeknight meals, potlucks, and BBQs.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 2 cups fresh corn kernels (about 3–4 ears) or frozen corn, thawed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup crumbled cotija cheese (or feta as substitute)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, heat a large skillet or grill pan over medium-high heat. Add 2 cups fresh corn kernels (or thawed frozen corn) and cook, stirring occasionally, until the corn is charred in spots and fragrant, about 5-7 minutes. Remove from heat and let cool slightly. If using fresh ears, brush with a little oil and roast whole, then cut off kernels after cooling.
  3. Dice 1/2 cup red bell pepper, finely chop 1/4 cup red onion, and mince 1 jalapeño (optional). Chop 1/4 cup fresh cilantro and crumble 1/2 cup cotija cheese.
  4. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 1 minced garlic clove, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine the cooked pasta, roasted corn, bell pepper, red onion, jalapeño, cilantro, and cotija cheese. Pour the cilantro lime dressing over the top and gently toss everything until evenly coated.
  6. Cover and refrigerate the salad for at least 30 minutes before serving. Give it one last gentle stir before plating.

Notes

Rinsing the pasta after cooking prevents sticking and keeps it cool for the salad. Roasting the corn adds a smoky flavor; if no grill or skillet is available, broil corn kernels on a baking sheet. The salad holds well in the fridge for up to 2 days. For dairy-free, use vegan mayo and coconut yogurt and omit cheese or use a dairy-free alternative. Adjust spice level by adding more jalapeño or hot sauce.

Nutrition

Keywords: Mexican street corn, pasta salad, cilantro lime dressing, creamy pasta salad, summer salad, potluck recipe, BBQ side dish

Find it online: https://breezybake.com/creamy-mexican-street-corn-pasta-salad-easy-recipe-with-cilantro-lime-dressing/