Total time: 20 mins | Serves: 6-8

Super easy and quick to whip – this delightful and flavor-packed Mexican Street Corn Pasta Salad is another of my ultimate favorite salad. This salad requires just a few simple ingredients that you might already have on hand. I love the creamy dressing of this salad. It is a simple dressing with the perfect amount of tangy, lime flavor, and a hint of spice. Serve this salad by itself or as an amazing side.

I enjoy recipes that use mostly pantry ingredients because they are super easy to throw together whenever I want to. Just like this epic Mexican Street Corn Pasta Salad. Surely, this salad recipe is a must-try and a keeper!



2 cloves garlic, minced

1/2 c. sour cream

1 lime, zested and juiced

1/2 c. mayonnaise

1/4 tsp chili powder

kosher salt and freshly ground pepper, to taste

1/8 tsp cayenne pepper


2 tbsp vegetable or canola oil

4 green onions, finely chopped

2 c. cooked penne pasta

1/2 c. cotija cheese or queso fresco, cubed

1 jalapeño, seeds removed, minced

1/4 c. fresh cilantro, chopped, plus more for garnish

2 (12 ounces) bags frozen corn, thawed and drained, browned and charred slightly

kosher salt and freshly ground pepper, to taste

8 pieces of bacon, cooked and crumbled

How to make Mexican Street Corn Pasta Salad

Step 1: In a large pan or skillet, heat the canola oil over medium-high heat. Add the corn once the oil is hot and cook for about 5 to 8 minutes or until dark and golden.

Step 2: Ready the dressing. Combine the mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and cayenne. Adjust the seasoning according to taste.

Step 3: Place the cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon, and cotija in a large bowl. Mix well until combined, then pour the dressing over. Toss well.

Step 4: Place the salad in the fridge for at least 20 minutes, then serve. Enjoy!