This creamy Mexican street corn pasta salad is a great summer meal prep idea that will only take 15 minutes to make. The best thing about pasta salad is that it tastes even better as leftovers! So, if you're on the lookout for a quick and easy lunch idea that will last you for days AND that the whole family will love, then this one's for you!
What Makes This Mexican Street Corn Pasta Salad so Amazing!?
Ever taken the time to meal prep, or batch cook something for easy grab and go lunches only to be left with a gross and soggy mess the next day? Yeah, I've definitely been there. Nothing feels worse than looking forward to that leftover takeout, yet being met with limp disappointment. Then, there you are, holding back tears in the lunch room. People think you're crazy or have had a rough morning. But, it's simply just that you long for lunches that actually taste good.
Okay, maybe it's not that deep. You get what I mean though.
That said, this Mexican street corn pasta salad is literally the answer to all your lunch dreams. Not only does it take a maximum of 15 MINUTES to make, but it also makes enough to last a few days. Depending on how many people you're trying to feed, of course. Plus, like any pasta salad, it tastes better as leftovers, since it has time to absorb all the flavour! It's kid friendly, husband friendly and; as always, busy mom approved!
What You'll Need to Make Mexican Street Corn Pasta Salad
- Uncooked Rotini Pasta
- Frozen Corn
- Red Onion
- Bell Pepper
- Sour Cream
- Lime Juice
- Cotija Cheese
- Chili Powder
Tips, Tricks and Modifications
I can't find cotija cheese. What can I use instead?
Ah, yes, not the easiest ingredient to find is it? Thats totally ok! While cotija cheese is by far the best type of cheese for this dish, I have personally tried feta cheese too! Feta has a very similar taste and texture to cotija cheese. Though, cotija cheese is made from cow's milk and feta cheese is made from goat's milk they still taste similar due to their salty tanginess. They also share a crumbly texture, which you wouldn't find comparable with other cheeses you may be familiar with.
Can I use fresh corn instead of frozen corn?
Any kind of corn will do. I find frozen corn to be the easiest, as you don't have to worry about cooking it. If you're going to be using fresh corn on the cob, you'll need to account for time to cook it. There are a couple of ways you can cook corn on the cob, but this one I find to be the easiest and quickest way! If you're using canned corn, just drain the liquid, give it a quick rinse in a colander and you're good to go.
More 15 minute summer recipes you'll love
Mexican Street Corn Pasta Salad
- 450 grams Uncooked Rotini Pasta
- ½ large Red Onion diced
- 1 Bell Pepper diced
- ½ cup Cilantro chopped
- 750 grams Frozen corn
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ¾ cup Cotija Cheese see note
- 2 tablespoon Lime Juice
- 4 cloves Garlic minced
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- Salt to taste
- Pepper to taste
- Bring a large pot of salted (to taste) water to a boil. Once boiled, add in the uncooked pasta and continue boiling for 8 minutes or until pasta is cooked to your liking. Stir occasionally throughout.
- While the pasta is cooking prepare your peppers, onions and cilantro. Defrost the corn by placing it in a colander and running cold water over it. Add the chopped onion, pepper, cilantro and defrosted corn into a large bowl. Set aside.
- When the pasta is done cooking, strain the water and quickly rinse the pasta with cold water. You want to make sure the pasta is cooled off and at room temp. Then add it to the large bowl with the other prepared veggies.
- Add in the sour cream, mayo, cotija cheese, lime juice, minced garlic, chili powder, cumin, salt and pepper. Mix all of the ingredients together until everything is well combined and covered in the creamy dressing.
- Serve right away or store in the refrigerator in an airtight container for up to 4 days.