MEXICAN STREET CORN PASTA SALAD WITH CREAMY BBQ COOKOUT VIBES
This Mexican street corn pasta salad is creamy, smoky, and bursting with sweet corn, pasta, and tangy BBQ-inspired dressing. Perfect for cookouts, BBQ parties, and summer potlucks.
Equipment
- Large mixing bowl
- Pot for pasta
- Strainer
- Skillet (optional for corn)
Ingredients
For the Pasta Salad:
- 3 cups cooked short pasta (penne or rotini)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
For the Creamy BBQ Dressing:
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons BBQ sauce
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cook Pasta
- Cook pasta according to package instructions. Drain and let cool completely.
Prepare Corn
- If using fresh or frozen corn, sauté in a skillet for 3–5 minutes until slightly charred for extra flavor.
Make Dressing
- Whisk together mayonnaise, sour cream, BBQ sauce, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Combine Salad
- In a large bowl, mix pasta, corn, bell pepper, onion, cilantro, and cotija cheese.
Add Dressing
- Pour dressing over salad and toss until everything is evenly coated.
Chill & Serve
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Make Ahead: Best made a few hours in advance so flavors blend.
- Protein Boost: Add grilled chicken or shrimp to turn it into a full meal.
- Spicy Option: Add jalapeños or hot sauce for heat.
- Cheese Swap: Feta can be used instead of cotija.
- BBQ Twist: Add extra BBQ sauce for a smokier flavor profile.