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Delicious Mexican Street Corn Pasta Salad in a colorful bowl.

Mexican Street Corn Pasta Salad

A chilled, creamy pasta salad loaded with sweet corn, crisp red bell pepper, cilantro, and an easy lime-chili dressing, perfect for summer cookouts and air fryer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces elbow or rotini pasta
  • 2 cups corn (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime (juiced)
Seasonings and Mix-Ins
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled feta cheese (optional) Adds a salty, creamy crumble.
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook your pasta according to the package directions until tender, but not falling apart.
  2. Drain the pasta and rinse with cold water until cool to the touch. Shake off as much water as possible.
Mixing the Dressing
  1. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
Combining Ingredients
  1. Add the cooled pasta, corn, diced red bell pepper, chopped cilantro, and feta (if using) to the dressing.
  2. Fold everything together until the pasta is evenly coated with the dressing.
Chilling
  1. Refrigerate for at least 30 minutes to allow the flavors to settle.
  2. Give it a quick stir before serving to redistribute the dressing if needed.

Notes

This salad is best served cold and can be made ahead of time. Store covered in the refrigerator and stir before serving leftovers.