Southwestern Recipes

Mexican Street Corn Pasta Salad

Change up your pasta salad routine this summer and try our Mexican Street Corn Pasta Salad recipe with roasted corn kernels, avocado, cotija cheese and avocado ranch dressing!

Mexican Street Corn Pasta Salad recipe

Prep: 30 min | Yield: 12 servings


  • 8 ounces rotini pasta, uncooked
  • 1 (10 ounce) bag Birds Eye® Steamfresh Gold and White Corn
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup Wish-Bone® Avocado Ranch
  • 3 tablespoons sour cream
  • 1 teaspoon grated lime peel
  • 1/2 cup crumbled Cotija or feta cheese
  • 2 small avocados, pitted, peeled, chopped
  • 3 tablespoons chopped fresh cilantro


  1. Cook pasta according to package directions. Drain and rinse with cold water. Cool completely.
  2. Microwave corn for 2 minutes, just to thaw.
  3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Pour corn into skillet and cook until it starts to brown around the edges, about 5 minutes, stirring frequently.
  4. Stir in chili powder and salt. Remove from heat and cool completely.
  5. Stir together ranch dressing, sour cream, lime zest and about three quarters of the cheese in a small bowl.
  6. Stir together pasta, corn, avocado, cilantro (reserve 1 tablespoon for garnish) and dressing mixture in a large bowl until everything is well coated.
  7. Pour Mexican street corn pasta salad into serving bowl, garnish with reserved cheese and cilantro and refrigerate for 30 minutes before serving.


Per serving: 214 calories, 22g Carbs
Calcium 58mg 6% DV Carbohydrate 22g 7% DV Cholesterol 8mg 3% DV Total Fat 1g 19% DV Iron 1mg 5% DV Calories 214 kcal 11% DV Sodium 290mg 12% DV Protein 5g 10% DV Saturated Fat 3g 14% DV Sugars 2g 0 DV Dietary Fiber 3g 13% DV Vitamin C 4 mg 7% DV Vitamin A 264 iu 5% DV


Recipe and photo used with permission from: Conagra Brands, Inc.

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