If you love the bold, zesty flavors of traditional Mexican street corn but want a refreshing twist, you are going to adore this Mexican Street Corn Pasta Salad Recipe. It brilliantly combines creamy, smoky, and tangy notes with the satisfying bite of pasta and the fresh punch of corn and cilantro. This dish is like a festive flavor party in your mouth, perfect for summer gatherings, potlucks, or a simple weeknight dinner that feels special. With a perfect balance of spices and the irresistible tang of cotija cheese, this pasta salad will quickly become your go-to comfort side with a little Latin flair.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Pasta Salad Recipe lies in its simplicity and how each ingredient plays a crucial role. From creamy mayo and sour cream to smoky spices and fresh herbs, every element adds a layer of texture and flavor that makes this dish exciting and satisfying.
- 8 ounces elbow macaroni or rotini pasta: Choose your favorite pasta shape that holds the dressing well and adds a fun bite to the salad.
- 2 cups corn kernels (fresh, canned, or frozen and thawed): Fresh or charred corn brings sweetness and a slight smokiness that is essential for that authentic street corn vibe.
- 1/3 cup mayonnaise: Adds creaminess and helps bind all the flavors together in a luscious coating.
- 1/3 cup sour cream: Lends tangy richness that brightens the salad perfectly.
- 1 tablespoon lime juice: Injects fresh acidity that cuts through the creaminess and enhances all the flavors.
- 1 teaspoon chili powder: Provides a gentle heat and earthy depth typical of Mexican cuisine.
- 1/2 teaspoon smoked paprika: Gives that cozy smoky note that makes this pasta salad stand out.
- 1/4 teaspoon garlic powder: Adds subtle savoriness without overpowering the dish.
- 1/4 teaspoon salt: Essential for balancing and bringing out the natural flavors.
- 1/4 teaspoon black pepper: A slight kick that complements the spices and fresh ingredients.
- 1/2 cup crumbled cotija cheese (or feta): The salty, crumbly cheese creates an indulgent, tangy contrast.
- 1/4 cup chopped fresh cilantro: Brings herbal brightness and a fresh finish.
- 1/4 cup diced red onion: Adds crunch and a mild bite to balance the creaminess.
- Optional toppings (additional cotija, cilantro, lime wedges): Perfect for personalizing your salad right before serving.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your pasta according to the package directions until it is perfectly al dente—meaning tender but with a pleasant bite to it. Once drained, rinse the pasta under cold water to stop the cooking process and help cool it quickly, ensuring your salad has a delightful texture rather than becoming mushy.
Step 2: Char the Corn
If you’re using fresh or thawed corn, heat a skillet over medium-high heat and lightly char the kernels for about 5 to 7 minutes. This step brings out the natural sweetness in the corn with a smoky flavor that’s key to capturing the essence of Mexican street corn. If you’re using canned corn, you can skip this step for convenience without compromising flavor.
Step 3: Prepare the Dressing
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This creamy, tangy dressing is what binds the salad together, delivering that signature creamy yet zesty bite with a hint of smoky warmth.
Step 4: Combine All Ingredients
Add the cooled pasta and charred corn to the bowl with the dressing. Toss in the crumbled cotija cheese, chopped cilantro, and diced red onion. Gently toss everything together until every piece is nicely coated with the flavorful dressing. Taste the salad and adjust seasoning if necessary—sometimes a little extra lime juice or salt can brighten it even more.
Step 5: Chill Before Serving
Pop your Mexican Street Corn Pasta Salad Recipe into the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and the salad to chill to a refreshing temperature, making it even more delicious and crowd-pleasing.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Fresh garnishes take this salad from amazing to unforgettable. Sprinkle additional crumbled cotija cheese and chopped cilantro on top just before serving. A few lime wedges on the side invite everyone to squeeze on a bright burst of citrus that complements the creamy, smoky flavors beautifully.
Side Dishes
This pasta salad pairs perfectly with grilled meats like chicken or steak and also stands out alongside spicy tacos or a vibrant bean salad. It’s fantastic for cookouts or casual dinners where you want a dish that’s both comforting and full of Mexican-inspired flair.
Creative Ways to Present
For a fun twist, serve the salad in small individual mason jars for easy, grab-and-go servings at parties. Or, scoop it onto tortillas as a filling for a fresh, creamy taco variation. You can even top it over avocado halves for a fancy appetizer that’s bursting with flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Mexican Street Corn Pasta Salad Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day, but be mindful that the pasta might absorb some dressing and soften a bit over time.
Freezing
This salad is best enjoyed fresh and does not freeze well because the creamy dressing and fresh ingredients like cilantro and onions tend to lose their texture after freezing. For the best taste experience, avoid freezing.
Reheating
Since this is a cold pasta salad, reheating is generally not recommended. Instead, give it a good stir if the dressing has separated slightly in the fridge, add a squeeze of lime juice or a splash of fresh sour cream if desired, and enjoy it chilled or at room temperature.
FAQs
Can I use frozen corn for the Mexican Street Corn Pasta Salad Recipe?
Absolutely! Frozen corn that has been thawed works perfectly. Just be sure to drain it well and char it briefly in a skillet to bring out a slightly smoky flavor that replicates fresh grilled corn.
Is there a substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great substitute. It has a similar crumbly texture and tangy taste that complements the other flavors beautifully.
Can this recipe be made vegan?
Yes, you can swap out the mayonnaise and sour cream with vegan versions, and use a dairy-free cheese or omit the cheese altogether. The salad will still taste delicious and creamy with these simple swaps.
What pasta shapes work best?
Elbow macaroni and rotini are ideal because their shapes hold the dressing and ingredients well, but feel free to experiment with shells or penne for a fun variation.
How spicy is this salad?
This recipe has a mild to moderate heat level thanks to the chili powder and smoked paprika. If you like it spicier, add diced jalapeño or a few dashes of your favorite hot sauce to kick up the heat.
Final Thoughts
I can’t recommend this Mexican Street Corn Pasta Salad Recipe enough—it’s fresh, flavorful, and irresistibly creamy with just the right hint of smokiness and spice. Whether you’re making it for a family dinner, a weekend cookout, or a potluck, it’s guaranteed to be a crowd-pleaser. Dive in and enjoy the vibrant, savory taste of Mexican street corn in a whole new, pasta-packed way!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining smoky charred corn, tangy lime, and crumbly cotija cheese with perfectly cooked elbow macaroni, ideal for summer gatherings or easy lunches.
Ingredients
Pasta and Corn
- 8 ounces elbow macaroni or rotini pasta
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon 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 and Garnish
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Optional toppings: additional cotija cheese, cilantro, lime wedges
Instructions
- Cook pasta: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Char corn (optional): If using fresh or thawed corn, heat a large skillet over medium-high heat and lightly char the corn for 5–7 minutes to add smoky flavor. Skip this step if using canned corn.
- Prepare dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and combined.
- Combine ingredients: Add the cooled pasta, charred or canned corn, cotija cheese, chopped cilantro, and diced red onion to the bowl with the dressing. Toss everything thoroughly until well coated.
- Adjust seasoning: Taste the salad and adjust the seasoning as needed by adding more salt, pepper, or lime juice to enhance flavors.
- Chill: Refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled.
- Garnish and serve: Before serving, garnish with extra cotija cheese, cilantro, and lime wedges if desired for added freshness and presentation.
Notes
- For extra spice, add a diced jalapeño or a few dashes of hot sauce to the dressing.
- This salad can be made a day ahead and stored in the fridge for convenience.
- Perfect for potlucks, cookouts, and easy lunches, making it a versatile crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
