If you adore vibrant, flavor-packed dishes that bring a fiesta to your taste buds, then you are going to fall head over heels for this Mexican Street Corn Pasta Salad Recipe. This salad masterfully combines grilled corn’s smoky sweetness with zesty lime, creamy cotija cheese, and just the right kick of jalapeño, all tossed together with perfectly cooked pasta. It’s not just a side dish; it’s a celebration in a bowl that’s unbelievably easy to make, colorful, and endlessly satisfying. Whether you’re gearing up for a potluck, a backyard barbecue, or just craving something fresh and fun, this Mexican Street Corn Pasta Salad Recipe is sure to become your go-to recipe for any occasion.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key for this recipe. Each item plays its part in creating layers of flavor, texture, and vibrant color that make this salad truly special and irresistible.
- 12 oz pasta (rotini, penne, or your choice): Choose a shape that holds the creamy dressing well for maximum flavor in each bite.
- 2 cups grilled corn kernels: Grilling brings out a smoky sweetness that mimics the street corn tradition perfectly.
- ½ cup mayonnaise: Adds luscious creaminess to the dressing, helping everything stick together beautifully.
- ½ cup sour cream: Brings a tangy depth that balances the heat and richness.
- ½ cup cotija cheese, crumbled: Salty and crumbly, cotija adds authentic Mexican flavor and a pleasing texture; feta works as a great substitute if needed.
- 1 jalapeño, seeded and finely chopped: Provides a gentle spicy kick to wake up your palate.
- ¼ cup fresh cilantro, chopped: Offers a fresh herbal brightness that lifts the whole dish.
- 2 tablespoons lime juice (about 1 lime): Essential for that signature tangy zing, tying all flavors together.
- 1 teaspoon chili powder: Adds warmth and smokiness, deepening the flavor profile.
- ½ teaspoon smoked paprika: Enhances the smoky notes and gives a subtle earthiness.
- Salt and pepper to taste: Never underestimate seasoning; it enhances every ingredient.
- ¼ cup red onion, finely chopped: Adds crunch and a slightly sweet sharpness.
- ½ cup cherry tomatoes, halved (optional): For pops of juicy sweetness and vibrant color.
- Lime wedges for serving: To add an extra splash of fresh citrus at the table.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt is crucial because it seasons the pasta from the inside out, ensuring every bite has flavor. Cook your pasta of choice until it’s al dente—firm to the bite but cooked through. Once done, drain and rinse it under cold water to stop the cooking and cool it down for the salad. Set aside while you prepare the rest of the ingredients.
Step 2: Grill the Corn
Preheat your grill to medium-high heat. Place the ears of corn on the grates and turn them every few minutes, allowing the kernels to get beautifully charred on all sides—this usually takes about 10 to 12 minutes. The char adds that iconic smoky, slightly sweet depth that’s the heart of Mexican street corn flavor. When cool enough to handle, carefully slice the kernels off the cob. If grilling isn’t an option, charring canned or frozen corn in a hot skillet is a fantastic alternative that still imparts great flavor.
Step 3: Prepare the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and perfectly combined. This creamy, tangy dressing is the glue that brings the salad together, balancing the smoky corn and spicy jalapeño with its rich and zesty character.
Step 4: Combine Salad Ingredients
Add the cooled pasta, grilled corn kernels, crumbled cotija, jalapeño, chopped cilantro, red onion, and cherry tomatoes (if using) to the bowl with the dressing. Gently toss everything so the pasta and veggies are evenly coated, making sure each bite is bursting with flavor and texture. Taking time to toss this gently ensures the salad looks as good as it tastes.
Step 5: Taste and Chill
Give your salad a quick taste test. This is your chance to adjust the seasoning—add a pinch more salt, a little extra pepper, or an additional squeeze of lime juice to hit your preferred flavor notes. Once balanced, cover the bowl and refrigerate the salad for at least 30 minutes. Letting it rest allows the flavors to meld beautifully, making each bite more delicious than the last.
Step 6: Serve with Style
When you’re ready to enjoy, serve the Mexican Street Corn Pasta Salad Recipe chilled. Garnish with extra crumbled cotija, fresh cilantro sprigs, and lime wedges on the side to add a fresh, tangy lift right at the table. These finishing touches make each serving feel special and vibrant.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To elevate the presentation and flavor, sprinkle extra cotija cheese on top for a salty, crumbly finish. Add a handful of fresh cilantro leaves to inject freshness and bright green color. Don’t forget those lime wedges—squeezing fresh lime juice just before eating adds the perfect citrus zing that ties every flavor together wonderfully.
Side Dishes
This salad shines as a standalone dish or pairs beautifully with grilled meats like carne asada, smoky chicken, or tender shrimp. It also complements lighter mains such as tacos or quesadillas, making it a versatile star at any meal or party. The creamy, tangy salad provides a cooling balance that rounds out bolder flavors wonderfully.
Creative Ways to Present
Looking to impress your guests? Serve the salad in individual mason jars for a chic picnic vibe or layered in a clear glass bowl to showcase all those beautiful colors. You can even use it as a filling for tacos or as a topping for nachos for a playful twist on traditional Mexican street corn. Trust me, this salad is as fun to eat as it is to look at!
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Mexican Street Corn Pasta Salad Recipe keep well in an airtight container in the refrigerator for up to 3 days. Make sure to give the salad a gentle stir before serving again, as the dressing may thicken and the flavors will continue to meld in the fridge, taste only getting better with time.
Freezing
This salad is best enjoyed fresh and does not freeze well. Freezing may cause the creamy dressing to separate and the fresh vegetables to lose their crispness, changing the texture unfavorably.
Reheating
Since this is a cold pasta salad, reheating is not recommended. If you want a warm meal, try pairing the salad with hot grilled proteins or oven-roasted veggies to balance the chilled, creamy dish perfectly.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works well, especially when charred briefly in a hot skillet to replicate that grilled, smoky flavor. Just make sure to drain any excess moisture before mixing it in.
Is there a dairy-free version of this salad?
Yes, you can substitute mayonnaise and sour cream with dairy-free alternatives like vegan mayo and coconut-based sour cream. Use a dairy-free cheese or omit it altogether, but adding nutritional yeast can give a cheesy flavor punch.
How spicy is this salad?
The jalapeño adds a mild to moderate heat, but you can easily adjust this by using less, removing the seeds, or opting for a milder pepper. The chili powder adds warmth rather than heat.
Can I prepare this salad in advance?
Definitely! In fact, preparing it a few hours before serving allows the flavors to meld beautifully. Just give it a quick toss before serving, and consider adding fresh garnishes right before eating.
What pasta shapes work best for this recipe?
Short, sturdy pasta shapes like rotini, penne, or shells are ideal because they hold onto the creamy dressing and mix evenly with the corn and other ingredients for the best texture.
Final Thoughts
There is something undeniably joyful about the Mexican Street Corn Pasta Salad Recipe that makes it a standout at any meal. Bursting with flavor, texture, and color, it’s a dish that invites you to dig in and savor every bite. Whether you’re sharing it with family or bringing it to a party, this recipe is sure to impress and satisfy. So go ahead, give it a try—you’ll be delighted to have found a new favorite that’s as fun to make as it is to eat!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky, charred flavors of grilled corn with creamy cotija cheese and a zesty lime dressing, all tossed with perfectly cooked pasta and fresh vegetables. It’s a refreshing and flavorful side dish perfect for summer cookouts, potlucks, or a light lunch.
Ingredients
Pasta and Corn
- 12 oz pasta (rotini, penne, or your choice)
- 2 cups grilled corn kernels (from about 4 ears of corn)
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Add-ins and Garnishes
- ½ cup cotija cheese, crumbled (or use feta as a substitute)
- 1 jalapeño, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved (optional)
- Lime wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.
- Grill the Corn: While the pasta cooks, preheat a grill to medium-high heat. Grill the corn, turning occasionally, until all sides are charred, about 10-12 minutes. Once cool, slice the kernels off the cob. Alternatively, char canned or frozen corn in a hot skillet.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until the dressing is smooth and well combined.
- Combine Salad Ingredients: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss until everything is evenly coated.
- Season and Chill: Taste and adjust seasoning by adding more salt, pepper, or lime juice as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve: Serve the salad chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges for a burst of tangy flavor.
Notes
- You can substitute cotija cheese with feta if unavailable.
- If you don’t have a grill, char canned or frozen corn in a hot skillet to achieve a smoky flavor.
- The salad can be made a few hours ahead and kept refrigerated for enhanced flavor.
- For extra spice, leave some jalapeño seeds or add hot sauce to the dressing.
- This pasta salad pairs beautifully with grilled meats or as a standalone vegetarian dish.
