If you love the bold, smoky flavors of Mexican street corn but want something more hearty and shareable, this Mexican Street Corn Pasta Salad Recipe is your new best friend. It combines tender pasta with charred corn, creamy tangy dressing, and just the right kick of spice to bring summer to your table no matter the season. Bursting with fresh cilantro, crunchy red onion, and crumbly cotija cheese, this salad is irresistibly vibrant and deeply satisfying in every bite. Whether you’re planning a picnic, potluck, or just craving a flavorful side, this recipe hits all the right notes with minimal fuss.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to create the perfect balance of creaminess, zest, and smoky spice. Each one plays a crucial role, whether it’s adding texture, brightness, or authentic Mexican flair.
- 12 oz rotini or elbow pasta: The perfect sturdy pasta shape to hold onto all that creamy, spicy dressing.
- 2 cups corn kernels: Fresh is ideal for sweetness and crunch, but canned or thawed frozen corn work wonderfully too.
- 1/2 cup mayonnaise: Provides rich, creamy body and depth to the salad’s dressing.
- 1/4 cup sour cream: Adds tanginess that brightens the overall flavor.
- 2 tablespoons lime juice: Freshly squeezed lime juice brings a zesty lift that cuts through the creaminess.
- 1/2 teaspoon chili powder: Adds smoky warmth without overpowering the other flavors.
- 1/4 teaspoon smoked paprika: Intensifies the smoky character reminiscent of grilled street corn.
- 1/4 teaspoon cumin: Infuses a subtle earthy note typical of Mexican cuisine.
- 1/4 teaspoon salt: Essential for balancing all the flavors.
- 1/4 teaspoon black pepper: Adds a hint of spice and depth.
- 1/2 cup crumbled cotija or feta cheese: Its salty crumbly texture complements the creamy ingredients beautifully.
- 1/3 cup chopped fresh cilantro: The fresh herbaceous punch that makes this salad truly pop.
- 1/4 cup diced red onion: For a mild sharpness and color contrast.
- 1 small jalapeño (seeded and finely chopped): Optional for those who want a little extra heat.
- Optional: lime wedges for serving: A finishing touch to squeeze over for extra brightness.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your chosen pasta—rotini or elbow shape works best to catch the dressing—in salted boiling water until al dente according to the package instructions. Once cooked, drain the pasta and rinse it under cold water immediately. This step stops the cooking process and cools the pasta down, ensuring your salad stays fresh and perfectly textured rather than mushy.
Step 2: Char the Corn
In a large skillet set over medium-high heat, add your corn kernels and let them lightly char for about 4 to 5 minutes, stirring occasionally. This smoky char adds incredible depth and true street corn flavor to the dish. If you’re using canned fire-roasted corn, feel free to skip this step since it already has that delicious charred note.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper. This creamy, tangy, and spiced mixture is the heart of your Mexican Street Corn Pasta Salad Recipe, bringing all the flavors together with that signature inviting flavor.
Step 4: Combine Everything
Add the cooled pasta, charred corn, crumbled cotija cheese, chopped cilantro, diced red onion, and finely chopped jalapeño directly into the bowl with your dressing. Toss everything thoroughly so each bite is evenly coated with the luscious sauce and bursting with flavor. At this stage, your salad is practically irresistible already!
Step 5: Chill Before Serving
Pop the salad into the refrigerator for at least 30 minutes to let the flavors meld and intensify. This chilling time really lets the lime and spices shine through, and the whole dish becomes even more refreshing and cohesive.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For the perfect finishing touch, sprinkle additional cotija cheese and fresh cilantro on top right before serving. Add a few lime wedges on the side to let everyone squeeze in a little extra citrus zing. These simple additions take this already delicious salad to the next level.
Side Dishes
This salad makes a fantastic side dish for grilled meats like steak, chicken, or shrimp. It also complements classic Mexican dishes such as tacos and enchiladas beautifully. Its creamy texture and fresh flavors offer a delightful contrast, making every meal feel like a fiesta.
Creative Ways to Present
You can serve this salad in individual mason jars for an easy grab-and-go picnic treat or layer it in a beautiful glass bowl to showcase all the vibrant colors. For a creative twist, toss it with some grilled chicken or black beans to transform it into a filling main course. The options are endless and fun!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mexican Street Corn Pasta Salad Recipe stored in an airtight container in the refrigerator for up to 2 days. It tends to taste even better after a few hours as the flavors continue to blend, but try to enjoy it before the pasta starts absorbing too much dressing.
Freezing
Freezing is not recommended for this salad since the mayonnaise-based dressing, fresh herbs, and pasta texture do not freeze well. The ingredients will separate and become watery when thawed, diminishing the fresh, vibrant experience you’re aiming for.
Reheating
This salad is meant to be enjoyed chilled or at room temperature. If you want to slightly warm it, it’s best to remove the dressing components first or serve it alongside a warm dish rather than reheating the salad itself directly.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Just thaw the corn before charring it in the skillet. Frozen corn is a great convenient alternative that still offers lovely sweetness and texture for the salad.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a wonderful substitute. It has a similar crumbly texture and salty flavor that complements the other ingredients beautifully.
Is this salad gluten-free?
Not by default since it uses pasta, but you can easily swap in your favorite gluten-free pasta to make the Mexican Street Corn Pasta Salad Recipe gluten-free without sacrificing flavor or texture.
How spicy is this salad?
The heat level is mild with a little kick from the jalapeño and chili powder, but it’s very customizable. Feel free to remove the jalapeño or add more if you crave extra spice.
Can I make this salad vegan?
To make a vegan version, substitute the mayonnaise and sour cream with vegan alternatives and replace cotija cheese with a plant-based cheese or nutritional yeast for a cheesy flavor.
Final Thoughts
If you’re looking for a dish that brings together creamy, tangy, smoky, and fresh flavors with minimal effort, the Mexican Street Corn Pasta Salad Recipe is a guaranteed winner. It’s versatile, vibrant, and so delicious that you’ll want to make it again and again. Give it a try and watch it become your go-to for gatherings or weeknight dinners alike.
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (+ optional chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Pasta Salad combines perfectly cooked rotini pasta with charred corn, a creamy lime-spiced dressing, and fresh herbs for a flavorful and colorful side dish. Easy to prepare and chilled to perfection, it’s a fantastic addition to summer gatherings, potlucks, or weeknight dinners.
Ingredients
Pasta and Corn
- 12 oz rotini or elbow pasta
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 1/2 cup crumbled cotija or feta cheese
- 1/3 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 small jalapeño (seeded and finely chopped)
Optional
- Lime wedges for serving
Instructions
- Cook the pasta: Prepare the rotini or elbow pasta according to the package instructions until al dente. Drain well and rinse with cold water to cool the pasta completely and prevent sticking.
- Char the corn: Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred in spots, about 4–5 minutes. If using canned fire-roasted corn, skip this step.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
- Combine all ingredients: Add the cooled pasta, charred corn, crumbled cotija or feta cheese, chopped cilantro, diced red onion, and finely chopped jalapeño to the bowl with the dressing. Toss everything together until all ingredients are evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with additional cheese, cilantro, and lime wedges if desired.
Notes
- This salad can be made up to a day in advance for convenience.
- Add grilled chicken or black beans to turn this into a satisfying main dish.
- For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.
