Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad Recipe

How To Make Mexican Street Corn Pasta Salad

A twist on Mexican street corn, this pasta salad is tangy and creamy with a little kick of spice.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 8 oz elbow macaroni
  • 2 ears of corn
  • 1 jalapeno, diced
  • 1/4 red onion, diced
  • 1/2 red pepper, diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 cup chopped cilantro
  • salt and pepper, to taste


  1. Cook elbow macaroni according to package directions. Drain and rinse with cold water.

  2. Grill or roast corn until lightly charred. Cut kernels off the cob and add to a large bowl.

  3. Add diced jalapeno, red onion, and red pepper to the bowl with the corn.

  4. In a small bowl, combine mayonnaise, sour cream, smoked paprika, chili powder, and chopped cilantro. Stir well.

  5. Pour dressing over the pasta mixture and toss to coat well. Season with salt and pepper to taste.

  6. Chill in the fridge for at least 30 minutes before serving.


  • Calories : 285kcal
  • Total Fat : 12g
  • Saturated Fat : 4g
  • Cholesterol : 18mg
  • Sodium : 209mg
  • Total Carbohydrates : 39g
  • Dietary Fiber : 3g
  • Sugar : 5g
  • Protein : 7g
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