If you adore the vibrant flavors of Mexican street corn but want a fresh twist that’s perfect for picnics, potlucks, or a flavorful weeknight side, then this Mexican Street Corn Pasta Salad Recipe is about to become your new favorite. It combines tender pasta with charred corn, creamy tangy dressing, and zesty lime, all brightened by the punch of cotija cheese and fresh cilantro. Each bite bursts with textures and flavors that feel like a festive celebration for your taste buds, easy to whip up yet impressive enough to wow any crowd.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a crucial role in balancing texture and flavor. From the creamy mayonnaise base to the smoky spices and fresh lime, every component enhances this salad’s irresistible charm.
- 8 ounces pasta (elbow, rotini, or penne): Use your favorite shape for easy mixing and bite-sized goodness.
- 2 cups corn kernels (fresh, canned, or frozen and thawed): Fresh or charred, corn brings sweetness and a pop of color.
- 1/2 cup mayonnaise: Essential for that luscious creamy coating that binds everything beautifully.
- 1/4 cup sour cream: Adds a subtle tang and richness to the dressing.
- 1/2 teaspoon chili powder: Gives a gentle smoky warmth that makes the salad memorable.
- 1/4 teaspoon smoked paprika: Elevates the smoky notes and deepens the flavor profile.
- 2 tablespoons fresh lime juice: Brightens the dish with refreshing acidity.
- 1 teaspoon lime zest: Imparts an extra burst of citrus aroma.
- 1/2 teaspoon garlic powder: Adds a subtle savory depth without overpowering.
- Salt and black pepper to taste: Balances and enhances all the other flavors.
- 1/2 cup crumbled cotija cheese (or feta): Provides salty, crumbly texture that’s key to the authentic feel.
- 1/4 cup chopped fresh cilantro: Infuses fresh herbal brightness that can’t be missed.
- 1/4 cup finely chopped red onion: Offers crunch and sharpness to cut through the creaminess.
- Chopped jalapeño (optional, to taste): For those who love a little extra kick to liven things up.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the pasta perfectly
Start by cooking your pasta according to the package instructions until it reaches that perfect al dente texture. Rinse the pasta under cold water immediately to stop the cooking process and cool it down – this keeps each piece firm so it won’t get mushy when tossed with the dressing.
Step 2: Char the corn for authentic flavor
In a hot skillet over medium-high heat, cook your corn kernels without stirring too much for about 4 to 5 minutes. The goal is to develop lovely little charred spots that mimic the smoky flavor of traditional Mexican street corn. Then, set it aside to cool before mixing.
Step 3: Prepare the creamy dressing
Whisk together mayonnaise, sour cream, chili powder, smoked paprika, fresh lime juice, lime zest, garlic powder, salt, and black pepper in a large bowl. This dressing delivers the creamy, tangy, and smoky soul of the salad, tying together all the ingredients beautifully.
Step 4: Combine all the ingredients
Add the cooled pasta and corn to the dressing bowl. Then toss in the chopped red onion, crumbled cotija cheese, cilantro, and jalapeño if you’re feeling adventurous. Gently toss everything until every bite is coated with that incredible dressing.
Step 5: Chill for the best flavor
Pop your salad into the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together perfectly, delivering a refreshing and harmonious taste with every forkful.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For an extra pop of color and texture, sprinkle a bit more cotija cheese and fresh cilantro on top right before serving. A light dusting of chili powder or a few extra lime wedges can also brighten up the presentation and the palette.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish tacos, or simply alongside a hearty black bean burger. It’s a fantastic summer side that complements smoky, spicy mains while adding a creamy, fresh contrast.
Creative Ways to Present
Serve this Mexican Street Corn Pasta Salad Recipe in colorful individual bowls or mason jars for a festive picnic vibe. You can also spoon it onto lettuce wraps for a lower-carb option or use it as a filling for stuffed bell peppers for a beautiful presentation twist.
Make Ahead and Storage
Storing Leftovers
Your leftovers store beautifully in an airtight container in the refrigerator for up to 2 days. Just give it a gentle stir before serving again, as some flavors may settle or the corn may release a bit of moisture.
Freezing
Because this salad contains creamy dressing and fresh ingredients, freezing is not recommended. The texture will likely suffer upon thawing, especially with the mayonnaise and cheese elements.
Reheating
This pasta salad is best enjoyed chilled or at room temperature, so no reheating is necessary. If you prefer a slightly warmer salad, let it sit out of the fridge for 15–20 minutes to take the chill off naturally.
FAQs
Can I use canned corn instead of fresh?
Absolutely! Just drain and rinse canned corn well before charring it in the skillet to get those beautiful smoky notes that are key to authentic flavor.
Is there a dairy-free version of this salad?
Yes, you can substitute the mayonnaise and sour cream with plant-based alternatives and omit or replace cotija cheese with a vegan cheese option for a delicious dairy-free twist.
How spicy is this salad?
The level of spice really depends on how much jalapeño you add. You can leave it out entirely for a mild version or add as much as you like for a lively kick.
Can I make this salad ahead of time?
Definitely! In fact, making it a few hours ahead or the day before lets the flavors meld deliciously. Just keep it refrigerated until ready to serve.
What type of pasta works best?
Short pasta shapes like elbow, rotini, or penne are ideal because they hold onto the creamy dressing and mix easily with all the other ingredients.
Final Thoughts
If you’re craving a dish that perfectly blends creamy, tangy, smoky, and fresh all in one bowl, this Mexican Street Corn Pasta Salad Recipe is a total winner. It’s vibrant, comforting, and surprisingly easy to make – a guaranteed crowd-pleaser that’ll have everyone asking for seconds. So grab your ingredients and dive into this celebration of flavors today!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Pasta Salad combines tender pasta with smoky charred corn, creamy mayonnaise and sour cream dressing, tangy lime, and crumbly cotija cheese. Perfect as a flavorful side dish, it captures the essence of summer with a touch of spice and freshness from cilantro and jalapeño.
Ingredients
Pasta and Corn
- 8 ounces pasta (elbow, rotini, or penne)
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Salad Add-ins
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Chopped jalapeño (optional, to taste)
Instructions
- Cook the pasta: Prepare the pasta according to package directions until al dente. Drain and rinse under cold water to cool it completely, then set aside.
- Char the corn: Heat a large skillet over medium-high heat and add the corn kernels. Cook without stirring too often for 4–5 minutes, allowing the corn to develop a slight char and smoky flavor. Remove from heat and allow to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, lime zest, garlic powder, salt, and black pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled pasta and charred corn to the dressing bowl along with the finely chopped red onion, crumbled cotija cheese, chopped cilantro, and jalapeño if using. Toss gently until everything is evenly coated with the dressing.
- Adjust and chill: Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if desired. Cover and chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving.
Notes
- For extra smoky flavor, grill the corn before adding it to the salad.
- This salad can be made up to a day ahead and kept refrigerated.
- Use Greek yogurt instead of sour cream for a lighter, healthier version.
