Go Back
Print

Mexican Street Corn Pasta Salad Hot or Cold

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and flavorful pasta salad inspired by Mexican street corn, perfect served hot or cold with fresh herbs and cheeses.

Ingredients

Dry Pasta

  • 6 oz short cut pasta

Corn

  • 2 ears fresh corn (or 2 cups thawed frozen corn)

Green

  • 2 cups fresh spinach (or other fresh green)
  • 1 zucchini
  • 1 summer squash

Oils and Aromatics

  • 2 tbsp olive oil (amount as preferred)
  • 1 clove garlic (minced)

Herbs and Spices

  • 1 cup fresh herbs (chives, marjoram, cilantro, parsley, dill)
  • 2 tsp chili powder (see notes or chili blend)
  • 0.25 tsp cayenne (more heat if desired)
  • 2 tsp smoked paprika (see notes)
  • 1 tsp salt

Cheese

  • 3 oz feta cheese (sub cotija cheese)
  • 0.25 cup light sour cream (sub regular)
  • 0.25 cup grated Oaxaca cheese (optional, or other Mexican style cheese or part skim mozz)

Limes

  • 2 limes (to squeeze over finished dish)

Instructions 

  • Preheat oven to 450°F, place foil-lined sheet pan or cast iron skillet in oven to heat.
  • Bring salted water to a boil, cook pasta until al dente, then drain and set aside.
  • While pasta cooks, roast corn in oven or skillet until charred, then cut kernels off cobs.
  • Mix room temperature cheeses with sour cream, then toss with cooked pasta, roasted corn, chopped herbs, garlic, spices, and vegetables.
  • Squeeze lime juice over the salad before serving hot or cold.

Notes

For extra flavor, char the corn more for a smoky taste and adjust spice levels to your preference.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Mexican
Keyword: Corn, herbs, Pasta