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Mexican Street Corn Pasta Salad Recipe with Avocado

Mexican Street Corn Pasta Salad Recipe

by Sylvia Hofer
This Mexican street corn pasta salad is creamy, smoky, and zesty with tender pasta, charred corn, avocado, cotija cheese, fresh herbs, and a chili lime dressing. It’s an easy summer side dish for BBQs, potlucks, taco night, or grilled dinners.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine Mexican
Servings 8
Calories 284 kcal

Equipment

  • 1 Large pot
  • 1 Large mixing bowl
  • 1 Skillet
  • 1 Colander
  • 1 Cutting board

Ingredients
  

  • 8 oz short pasta
  • 2 ½ to 3 cups corn
  • 1 tablespoon butter or olive oil for charring the corn
  • 2 cups chopped romaine lettuce
  • 1 avocado diced
  • ½ to ¾ cup cotija cheese crumbled
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • Extra lime wedges for serving

For the dressing:

  • ½ cup sour cream
  • ¼ cup mayo
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey optional
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • Pinch of cayenne optional

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, then rinse with cool water or let it cool completely before assembling the salad.
  • If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and pat it dry. If using canned corn, drain it well. Heat the butter or olive oil in a large skillet over medium high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until it has golden, charred spots. Let it cool slightly.
  • In a small bowl, stir together the sour cream, mayo, lime juice, honey, garlic powder, chili powder, smoked paprika, salt, black pepper, and cayenne if using. Taste and adjust with more salt or lime juice if needed.
  • In a large bowl, add the cooled pasta, charred corn, romaine lettuce, avocado, cotija cheese, cilantro, and basil.
  • Pour the dressing over the pasta salad and gently toss until everything is coated. Serve right away or chill for 20 to 30 minutes before serving. Top with extra cotija, herbs, or a squeeze of lime if desired.

Notes

Char the corn: For the best street corn flavor, char the corn in a hot skillet before adding it to the pasta salad. Fresh, frozen, or canned corn all work, but frozen corn should be thawed and patted dry first, and canned corn should be drained well.
Spice level: This version is lightly spiced. Add cayenne, jalapeño, or extra chili powder if you want more heat.

Nutrition

Serving: 1servingCalories: 284kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 24mgSodium: 320mgPotassium: 298mgFiber: 3gSugar: 3gVitamin A: 1418IUVitamin C: 6mgCalcium: 78mgIron: 1mg
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