Steak and Mexican Street Corn Pasta Salad
This Steak and Mexican Corn Pasta Salad combines juicy grilled steak, charred sweet corn, cavatappi pasta, cotija cheese, and a creamy chili lime dressing for the ultimate summer side dish or easy dinner. Inspired by Mexican street corn, it’s perfect for cookouts, potlucks, meal prep, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner, Lunch, Side Dish
- Cuisine: American
Ingredients
Scale
For the Steak
- 1½ pounds sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salad
- 16 ounces cavatappi pasta
- 3 cups corn kernels, grilled or charred
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, diced
- 1 avocado, diced
- 1 cup crumbled cotija cheese
- ½ cup chopped fresh cilantro
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook cavatappi pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
- Toss steak with olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Heat a large skillet or grill pan over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- In a large serving bowl combine pasta, steak, corn, red bell pepper, cherry tomatoes, red onion, cotija cheese, and cilantro.
- Pour dressing over the salad and gently toss until evenly coated.
- Fold in avocado just before serving.
- Garnish with extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder if desired.
Notes
Make It Your Own
- Add black beans for extra protein.
- Use grilled flank steak or ribeye instead of sirloin.
- Add diced jalapeños for heat.
- Substitute queso fresco for cotija cheese.
- Make it ahead and add avocado just before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.