July 18, 2026
URL: https://www.birdseye.com/recipes/lunch/mexican-street-corn-pasta-salad-10198
- Prep time 30 minutes
- Total time 60 minutes
- Servings 12
Ingredients
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8 ounces rotini pasta, uncooked
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1 bag (10 oz each) Birds Eye® Steamfresh Gold and White Corn
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1 tablespoon vegetable oil
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 cup Wish-Bone® Avocado Ranch Dressing
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3 tablespoons sour cream
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1 teaspoon grated lime zest
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1/2 cup crumbled Cotija or feta cheese
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2 small avocado, pitted, peeled, chopped
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3 tablespoons chopped fresh cilantro
Nutrition Information
214 calories, 22g carbs
Directions
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Step one
Cook pasta according to package directions. Drain and rinse with cold water. Cool completely.
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Step two
Microwave corn 2 minutes, just to thaw. 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. Stir in chili powder and salt. Remove from heat and cool completely.
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Step three
Stir together ranch dressing, sour cream, lime zest and about three quarters of the cheese in a small bowl. Stir together pasta, corn, avocado, cilantro (reserve 1 tablespoon for garnish) and dressing mixture in a large bowl until everything is well coated.
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Step four
Pour Mexican street corn pasta salad into serving bowl, garnish with reserved cheese and cilantro and refrigerate 30 minutes before serving.