If you’ve ever fallen in love with the bold flavors of Mexican street corn, wait until you try this vibrant Mexican Street Corn Pasta Salad Recipe. It’s a delightful fusion of creamy, zesty, and smoky elements wrapped around tender pasta and caramelized corn kernels. Whether you’re craving a bright summer side dish or a fun twist on pasta salad, this recipe brings together fresh lime, spicy chili powder, and tangy cotija cheese to create a salad that’s bursting with layers of flavor in every bite. It’s perfect for potlucks, barbecues, or simply jazzing up an easy weeknight meal. Trust me, once you try this, it’ll become a new favorite in your recipe rotation.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward crafting this irresistible salad. Each one plays a key role in building the salad’s texture, flavor, and character — from the sweetness of the corn to the creaminess of the dressing and the brightness of fresh lime juice.
- 8 oz elbow macaroni or rotini pasta: Choose your favorite pasta shape; its tender texture holds all the dressing beautifully.
- 3 cups corn kernels (fresh, canned, or frozen): Roasting these gives that authentic smoky char reminiscent of street corn.
- 1 tablespoon olive oil: Essential for roasting the corn evenly and bringing out its natural sweetness.
- 1/3 cup mayonnaise: Adds luscious creaminess and binds the salad together with richness.
- 1/3 cup sour cream: Balances the mayo with a subtle tang that brightens the overall flavor.
- 1 tablespoon lime juice: The secret zesty kick that wakes up every bite with citrus freshness.
- 1 teaspoon lime zest: Provides even more vibrant lime aroma and depth.
- 1/2 teaspoon chili powder: Brings just the right amount of smoky heat for that authentic Mexican flair.
- 1/2 teaspoon smoked paprika: Adds smoky warmth to echo the char on the corn.
- 1/2 teaspoon garlic powder: Rounds out the flavors with a gentle savory note.
- Salt and pepper to taste: Enhances all the ingredients and ties the salad together.
- 1/2 cup crumbled cotija cheese: The salty, crumbly cheese that’s a signature on Mexican street corn.
- 1/4 cup chopped cilantro: Adds fresh herbal brightness and color contrast.
- 1/4 cup finely diced red onion: Gives a bit of crunch and subtle sharpness.
- 1 jalapeño (seeded and finely chopped, optional): For those who like to turn up the heat with a spicy punch.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in salted water until it’s just al dente—tender yet still firm to the bite. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down. This prevents it from becoming mushy and helps the dressing cling nicely later on.
Step 2: Roast the Corn
Heat olive oil in a skillet over medium-high heat, then add your corn kernels. Cook them for 4 to 6 minutes, stirring now and then until they develop a lovely light char. This roasting infuses the salad with that signature smoky, slightly sweet flavor that defines classic Mexican street corn.
Step 3: Prepare the Dressing
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper. This creamy, tangy, and spiced dressing is what brings all the flavors of the salad together, making every bite delightfully zingy and rich.
Step 4: Combine Everything
Add the cooled pasta and roasted corn to the dressing bowl along with crumbled cotija cheese, chopped red onion, cilantro, and jalapeño if you want a bit of heat. Toss gently but thoroughly, ensuring every ingredient is well coated and evenly distributed throughout the salad.
Step 5: Chill and Serve
For the best flavor and texture, pop your salad in the fridge to chill for about 30 minutes. This resting time lets the dressing soak in and the flavors mingle into a harmonious fiesta on your plate. When ready, it’s time to dig in!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
A sprinkle of extra cotija cheese and a dusting of chili powder on top instantly elevate your presentation and flavor. For the freshest touch, add a few extra cilantro leaves or a wedge of lime on the side, inviting everyone to customize their bites and savor the colorful vibrancy of this salad.
Side Dishes
This salad makes a fantastic side for grilled meats like chicken, steak, or fish—especially when you want to add a bright, creamy counterpart to smoky barbecued dishes. Alternatively, serve it alongside tacos or quesadillas for a Tex-Mex feast that bursts with flavor and texture diversity.
Creative Ways to Present
For parties and potlucks, you can serve this salad in mini mason jars for controlled portions or inside halved grilled bell peppers for a festive and edible bowl. Another fun idea is to use it as a filling stuffed inside soft tortillas for a casual pasta salad wrap that’s easy to eat on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Pasta Salad Recipe in an airtight container in your fridge. It keeps well for 3 to 4 days, making it perfect for meal prep or enjoying as a tasty lunch the next day. Give it a quick toss before serving to redistribute the dressing.
Freezing
Because of the creamy dressing and fresh herbs, freezing this salad is not ideal—it can change the texture and cause separation. It’s best enjoyed fresh or refrigerated within a few days for peak flavor and creamy consistency.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is not necessary. If you’d like to improve flavor after storage, just let it sit at room temperature for 15 to 20 minutes before serving or add a splash of lime juice and fresh cilantro to refresh it.
FAQs
Can I use frozen corn for this salad?
Absolutely! Frozen corn works wonderfully and is easy to use year-round. Just thaw it well and pat dry before roasting to avoid excess moisture in your salad.
Is there a substitute for cotija cheese?
Yes, if you can’t find cotija, try crumbled feta or queso fresco. Both have a similar salty, crumbly texture that complements the flavors beautifully.
Can I make this salad vegan?
To veganize the Mexican Street Corn Pasta Salad Recipe, swap out mayonnaise and sour cream for plant-based alternatives, and either omit the cheese or use a vegan cheese substitute for that salty bite.
How spicy is this salad?
The jalapeño adds some heat, but it’s optional. If you prefer a milder salad, simply leave it out or remove the seeds before chopping to tone down the spiciness.
Can I add other vegetables to this pasta salad?
Definitely! Diced avocado, cherry tomatoes, or even roasted bell peppers make great additions if you want to amp up the texture and color diversity. Just fold them in gently at the end.
Final Thoughts
There’s nothing quite like the punchy, creamy, smoky charm of this Mexican Street Corn Pasta Salad Recipe to brighten any meal or occasion. It’s one of those dishes that’s easy to make but impresses with its vibrant flavors and delightful textures. I can’t wait for you to try it and find out why it’s become such a beloved recipe to share with friends and family. Give it a go—you’ll be hooked from the very first bite!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Mexican Street Corn Pasta Salad is a zesty, creamy, and colorful twist on classic elote. Loaded with roasted corn, tender pasta, cotija cheese, and a tangy chili-lime dressing, this crowd-pleasing salad is perfect for potlucks, BBQs, or easy weeknight dinners.
Ingredients
Pasta and Corn
- 8 oz elbow macaroni or rotini pasta
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mix-ins and Garnish
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Roast the corn: In a skillet over medium-high heat, heat olive oil and add corn. Cook for 4–6 minutes until lightly charred, stirring occasionally. Let cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and blended.
- Combine ingredients: Add cooked pasta, roasted corn, cotija cheese, red onion, cilantro, and jalapeño if using into the dressing. Toss everything until well coated.
- Chill and serve: Chill the salad for 30 minutes before serving to allow flavors to meld. Garnish with extra cotija cheese and a sprinkle of chili powder if desired.
Notes
- Use grilled corn on the cob for a smokier flavor.
- You can substitute cotija cheese with feta or queso fresco.
- Add diced avocado or cherry tomatoes for more texture and color.
