If you’re craving a vibrant, flavorful salad that perfectly captures the spirit of summer, you have to try this Mexican Street Corn Pasta Salad Recipe. It’s a delightful twist on classic Mexican street corn, blending creamy, zesty, and smoky elements with tender pasta and fresh veggies. Every bite bursts with sweet charred corn, tangy lime, aromatic cilantro, and the salty tang of cotija cheese making it a guaranteed crowd-pleaser at barbecues, potlucks, or just your weekday dinner table.
Ingredients You’ll Need
This Mexican Street Corn Pasta Salad Recipe is all about simple ingredients that work together beautifully to deliver incredible flavor and texture. From the tender pasta to the smoky seasoning and fresh herbs, each component plays a vital role in making this dish unforgettable.
- 8 ounces rotini or elbow pasta: Choose your favorite shape for the perfect pasta base that holds the dressing well.
- 2 cups corn kernels (fresh, canned, or frozen): Charred corn gives that smoky sweetness that’s essential to the dish.
- 1/2 cup mayonnaise: Adds creaminess and richness that balances the spice and acidity.
- 1/4 cup sour cream: Brings a tangy smoothness that lightens up the salad.
- 1 tablespoon fresh lime juice: Pops of citrus brighten all the flavors and add a refreshing zing.
- 1 teaspoon chili powder: Offers warm, smoky heat that defines the salad’s Mexican flair.
- 1/2 teaspoon smoked paprika: Enhances the smoky depth without overpowering the palate.
- 1/4 teaspoon garlic powder: Delivers subtle savory undertones.
- 1/4 teaspoon salt: Essential to balance and elevate the ingredients.
- 1/4 teaspoon black pepper: Adds a touch of mild warmth and complexity.
- 1/2 cup crumbled cotija cheese: The salty, crumbly cheese that’s a signature in Mexican street corn dishes.
- 1/4 cup chopped fresh cilantro: Brings fresh herbaceous brightness to the salad.
- 1/4 cup finely chopped red onion: Adds a crisp bite and mild pungency to contrast the creamy dressing.
- 1 jalapeño, seeded and finely diced (optional): A little kick for those who love extra spice.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking your pasta according to the package directions until it’s al dente, which means it’s cooked but still has a little bite. This texture is important to prevent the pasta from becoming mushy once mixed with the creamy dressing. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for your salad.
Step 2: Char the Corn
Using a large skillet over medium-high heat, add the corn and let it cook for 3 to 5 minutes, stirring occasionally. The goal here is to get those beautiful little char marks on the corn kernels, which adds a smoky sweetness and authentic street-corn flavor. If you’re using canned corn, drain it well before adding to the skillet.
Step 3: Prepare the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and well combined. This creamy dressing will coat every bite of pasta and corn with rich, tangy, and smoky goodness.
Step 4: Combine All Ingredients
Once the pasta and corn have cooled, add them to the dressing along with the crumbled cotija cheese, chopped cilantro, red onion, and diced jalapeño if using. Toss everything gently but thoroughly so each ingredient is evenly coated. The cheese adds that salty tang while the cilantro and jalapeño bring freshness and heat.
Step 5: Chill and Let Flavors Develop
Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully, making the salad even more flavorful when you serve it.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Before serving, sprinkle a bit more cotija cheese and fresh cilantro on top for visual appeal and an extra boost of flavor. A few lime wedges on the side invite your guests to add a fresh squeeze for that perfect tanginess.
Side Dishes
This Mexican Street Corn Pasta Salad Recipe pairs wonderfully with grilled meats like chicken or steak, making it a perfect summer barbecue side. It’s also fantastic alongside black bean burgers or as part of a taco night spread, complementing all the fresh, bold flavors.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or lettuce wraps for an attractive and portable option. Alternatively, layer it in a clear glass bowl to show off the vibrant colors and invite compliments even before the first bite.
Make Ahead and Storage
Storing Leftovers
This salad keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but the fresh cilantro is best added right before serving if you want to keep it vibrant.
Freezing
Because the salad contains mayonnaise and sour cream, freezing is not recommended as it can affect the texture adversely. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This dish is designed to be served cold or at room temperature, so reheating is unnecessary. Just give it a good stir and bring it out to your guests straight from the fridge for a refreshing treat.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Just thaw the corn beforehand and drain any excess water before charring it in the skillet. Frozen corn works perfectly and makes this dish accessible year-round.
Is there a dairy-free version of this salad?
You can substitute the mayonnaise and sour cream with dairy-free alternatives, and replace cotija cheese with a vegan cheese of your choice. The flavor might shift slightly, but it remains delicious.
How spicy is this salad?
The spiciness depends on whether you include the jalapeño and how many seeds you leave in. For a mild salad, omit the jalapeño entirely. For more heat, add extra diced jalapeño or a sprinkle of chili powder.
Can I make this salad ahead of time?
Yes! In fact, letting it chill for at least 30 minutes allows the flavors to shine. You can also prepare it a day in advance, just remember to add fresh cilantro right before serving for the best taste.
What pasta shape works best?
Rotini or elbow pasta are ideal because their curves and hollows catch the dressing well, but feel free to use any short pasta you have on hand.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is a spectacular way to bring a fresh, festive vibe to your meals. It’s quick, easy, and bursting with flavor that feels like a celebration in every bite. I promise once you try it, this salad will become one of your go-to dishes for everything from family dinners to summer parties. Give it a go and enjoy the bright tastes of the season all year long!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling, Sautéing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining rotini pasta with charred corn, a zesty mayo and sour cream dressing, tangy cotija cheese, fresh cilantro, and a hint of jalapeño for a perfect summer side dish or light vegetarian meal.
Ingredients
Pasta and Corn
- 8 ounces rotini or elbow pasta
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini or elbow pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to halt the cooking process, then set aside to cool.
- Char the corn: In a large skillet over medium-high heat, add the corn kernels. Cook for 3 to 5 minutes, stirring occasionally, until the corn is slightly charred and fragrant. If using canned corn, be sure to drain it well before cooking.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the dressing is smooth and evenly combined.
- Combine the salad: Add the cooled pasta and the charred corn to the bowl with the dressing. Then, fold in crumbled cotija cheese, chopped fresh cilantro, finely chopped red onion, and the seeded, finely diced jalapeño if using. Toss everything thoroughly until the pasta salad is evenly coated in the dressing.
- Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld perfectly. Serve cold as a refreshing side dish or light meal.
Notes
- This salad is best served cold and can be prepared a day in advance for enhanced flavor.
- Feta cheese can be used as a substitute for cotija cheese if preferred or unavailable.
- For additional protein, consider adding grilled chicken or black beans.
