Mexican Street Corn Pasta Salad

Lindsay at Perfecting the Pairing


  • 5 ears sweet corn
  • 4 bunches green onions, root and top 2 inches of green part removed
  • Olive Oil
  • Salt and Pepper
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 Tb lime zest
  • 4 Tb lime juice
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • Dash of cayenne pepper
  • 1 lb Rotini pasta
  • 1 cup grated parmesan
  • 1 cup chopped cilantro
  • 2 avocados, cut into bite-sized pieces


Preheat the grill to medium heat.  Coat the ears of corn and green onions in a thin layer of olive oil.  It is fine if you don’t get every inch of the veggies.  Season corn and onions generously with salt and pepper.  Grill until slightly charred.  The green onions will cook much faster than the corn.  Allow to cool slightly.  Cut the corn off the cob and chop the green onions.

In a small bowl make the dressing by combining the mayonnaise, sour cream, lime zest, lime juice, ½ teaspoon salt, ½ teaspoon pepper, cumin and dash of cayenne pepper.  Whisk to combine.  Taste for seasoning and adjust with salt, pepper, cayenne and lime.

Cook the pasta according to package instructions, drain and add to a large bowl.  Allow to cool slightly.  Add in the corn and green onions.  Add in about half of the sauce, stir gently to coat.  Add more sauce as needed.  You may need all of the sauce but you don’t want it drowning in it.  Add the grated parmesan, cilantro and avocado and stir gently to not smash the avocados.  Chill and serve!