A zesty, creamy dressing wraps noodles, roasted corn, and Queso crumbles to make a perfect pasta salad!

Easy Mexican Street Corn Pasta Salad

Oh my goodness, our son had us cracking up comparing the differences between men and women when they are talking on the phone. He and my husband are such simple guys and I am extra in every sense of the word. He nailed his description of each of us and it was hilarious!

Then of course my husband agreed and chimed in with his impersonation of me on the phone and before I knew it I was laughing hysterically at my own expense!

One of my most popular recipes is Mexican Street Corn Casserole, so I figured my readers would love this Mexican Street Corn Pasta Salad, too! This delicious side dish would go great with Vegetarian Enchiladas, Vegetarian Tostadas, Mexican Lasagna, Vegetarian Sheet Pan Quesadillas, or a Vegetarian Taco Salad Bowl!

What You’ll Need for the Salad:

• 16 oz Rotini Pasta, Cooked & Drained
• 2 tsp Olive Oil
• 4 (10 oz) bags Frozen Fire-Roasted Corn
• 1 cup Queso Fresco Cheese, Crumbled
• 1/3 cup Fresh Cilantro, Chopped

And the Dressing:

• 1 cup Sour Cream
• 1/2 cup Mayonnaise
• 2 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Garlic Powder
• Few Pinches of Cayenne Pepper
• 3 tbsp Lime Juice
• 2 tsp Lime Zest

How to Make Mexican Street Corn Pasta Salad

• Cook 16 oz rotini pasta according to package directions. Toss with 2 tsp olive oil and set aside to cool to room temperature.
• In a medium bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, a few pinches of cayenne pepper, 3 tbsp lime juice, and 2 tsp lime zest until well combined.
• Toss the cooled noodles, 4 (10 oz) bags thawed fire-roasted corn, 1 cup crumbled Queso Fresco cheese, and 1/2 cup freshly chopped cilantro in the dressing until coated evenly.

More Side Salads:

• Ramen Noodle Salad
• Ranch Pasta Salad
• Broccoli Salad
• Butternut Squash Salad
• Marinated Bean Salad
• Vegetarian Doritos Taco Salad
• Grape Salad
• Blueberry Pretzel Salad
• Classic Potato Salad
• Broccoli Apple Salad
• Tabbouleh Salad
• Macaroni Salad
• Orange Fluff Salad
• Strawberry Fluff Salad
• Pesto Tortellini Pasta Salad
• Snicker Apple Salad

Continue to Content

Mexican Street Corn Pasta Salad

Print

Mexican Street Corn Pasta Salad, a zesty, creamy dressing wraps noodles, roasted corn, and Queso crumbles to make a perfect pasta salad!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Salad

• 16 oz Rotini Pasta, Cooked & Drained
• 2 tsp Olive Oil
• 4 (10 oz) bags Frozen Fire-Roasted Corn
• 1 cup Queso Fresco Cheese, Crumbled
• 1/3 cup Fresh Cilantro, Chopped

Dressing

• 1 cup Sour Cream
• 1/2 cup Mayonnaise
• 2 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Garlic Powder
• Few Pinches of Cayenne Pepper
• 3 tbsp Lime Juice
• 2 tsp Lime Zest

Instructions

1. Cook pasta according to package directions. Toss with 2 tsp olive oil and set aside to cool to room temperature.
2. In a medium bowl, whisk together sour cream, mayonnaise, 2 tbsp olive oil, chili powder, garlic powder, a few pinches of cayenne pepper, lime juice, and lime zest until well combined.
3. Toss the cooled noodles, corn, crumbled Queso, and cilantro in the dressing until coated evenly.