Mexican Street Corn Pasta Salad

This Easy Mexican Street Corn Pasta Salad recipe is full of flavor with fire-roasted corn, bowtie pasta, and a creamy chili lime dressing. A popular side dish for any cookout, Cinco de Mayo celebration, or weeknight meal!

Make ahead in only 20 minutes.

Always popular at any cookout or holiday

Made with canned corn.

Ingredients: – 12 ounces bowtie pasta or any shape – 2 (15 ounce) cans fire-roasted corn drained – 1/2 cup crumbled Queso Fresco or Cojita cheese – 1/4 cup cilantro chopped – 1/4 cup green onions sliced – 1 cup mayonnaise – 1/2 cup sour cream – 2 tablespoons lime juice – 1 teaspoon chili powder – 1/2 teaspoon garlic powder – salt and pepper to taste

Directions: – Boil and cook the pasta according to the directions on the box until al dente. Drain and rinse thoroughly. Pour pasta into a large bowl. Add corn, queso fresco cheese, green onions, and cilantro, and set aside.

– In a medium bowl, stir together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.

Pour dressing over the corn and pasta mixture and stir well. Cover and refrigerate until ready to serve. Sprinkle with a little more cheese and cilantro right before serving.

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