Mexican Street Corn Pasta

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When summer flavors collide with comfort food, you get something truly irresistible like this Mexican Street Corn Pasta. Creamy, tangy, sweet, and just a little spicy, it’s the kind of dish that draws a crowd whether you’re at a backyard barbecue or a casual weeknight dinner. The juicy corn kernels mixed with tender pasta, black beans, avocado, cilantro, and a zesty lime dressing bring all the street corn magic to your plate.

What makes this pasta so loved is the contrast of flavors and textures. Creamy dressing clings to the pasta, while fresh lime brightens the richness, and a touch of chili powder gives it just the right kick. It’s perfect served warm, room temp, or chilled, making it one of the most versatile recipes to keep in your rotation.

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What Kind of Pasta Should I Use?

For Mexican Street Corn Pasta, short pasta shapes like rotini, fusilli, or penne work best. They have plenty of nooks and crannies to catch the creamy dressing and bits of corn. You can also use elbow macaroni or shells if you prefer. Whole wheat or gluten-free pasta are excellent alternatives if you want to tailor it to your dietary needs.

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Ingredients for the Mexican Street Corn Pasta

• Pasta: The base that holds all the flavorful toppings and dressing.
• Corn kernels: Fresh, canned, or frozen; brings sweetness and that iconic street corn feel.
• Black beans: Adds protein and hearty texture.
• Avocado: Creamy chunks add richness and balance.
• Red onion: A sharp crunch to cut through the creaminess.
• Cilantro: Brings fresh, herby brightness.
• Cotija or feta cheese: Salty, crumbly goodness.
• Mayonnaise and sour cream: For the signature creamy dressing.
• Lime juice: Essential for zesty balance.
• Chili powder & smoked paprika: Adds a warm, smoky kick.
• Garlic: A subtle punch of flavor.
• Salt & pepper: To bring everything together.

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How To Make the Mexican Street Corn Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking process. Set aside.

Step 2: Prepare the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasoning if needed.

Step 3: Mix the Salad Base

In a large mixing bowl, combine the cooked pasta, corn (grilled, canned, or thawed frozen), black beans, diced red onion, crumbled Cotija or feta cheese, and chopped cilantro.

Step 4: Add the Dressing

Pour the creamy dressing over the pasta mixture and toss until everything is well coated. Make sure the dressing reaches all the nooks of the pasta.

Step 5: Fold in Avocado

Gently fold in the diced avocado to avoid mashing it. You want those creamy chunks to stay intact for texture and flavor.

Step 6: Chill or Serve

You can serve this pasta salad immediately, at room temperature, or refrigerate it for about 30 minutes if you prefer it cold. Garnish with extra cilantro, cheese, and a sprinkle of chili powder before serving.

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How to Serve and Store Mexican Street Corn Pasta

This pasta salad shines at potlucks, picnics, and as a side for grilled meats or tacos. Serve it in a large bowl with lime wedges on the side so guests can squeeze on extra freshness. If making ahead, keep the avocado out until just before serving to prevent browning.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but add fresh cilantro or a squeeze of lime when serving again to wake things up.

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Frequently Asked Questions

How spicy is this dish?

It has a mild heat from chili powder and smoked paprika. You can increase the spice by adding jalapeños or hot sauce.

Can I make it dairy-free?

Yes! Swap the sour cream and mayo for vegan versions, and use a dairy-free cheese or skip the cheese altogether.

What type of corn works best?

Grilled corn gives the best smoky flavor, but canned or frozen (thawed) corn works well too.

Can I make it ahead of time?

Absolutely! Just leave out the avocado until serving and give it a stir before bringing it to the table.

What can I serve it with?

It pairs beautifully with grilled chicken, steak, fish tacos, or as a standalone lunch.

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Want More Pasta Salad Ideas?

If you love this Mexican Street Corn Pasta, you’ll probably enjoy these other favorites from the blog:

• Light Lemon Basil Pasta Salad with Chicken for a fresh, herby twist.
• One Pot Chicken Parmesan Mac Cheese when you crave creamy, cheesy comfort.
• Creamy Garlic Butter Chicken and Rotini for a cozy, garlicky meal.
• Sweet Tangy Honey Dijon Chicken Pasta if you love sweet-savory combos.
• Cajun Ranch Shrimp and Sausage Pasta Skillet for bold and spicy flavors.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest.

I’d love to hear how yours turned out! Did you add extra spice or more cheese? Did you swap in grilled chicken or shrimp? Share your tweaks in the comments—let’s inspire each other to keep cooking creatively!

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