If you love the bold, creamy, and smoky flavors of traditional Mexican street corn but want a fun twist, the Mexican Street Corn Pasta Salad Recipe is going to be your new favorite go-to dish. This vibrant salad combines perfectly cooked pasta with charred corn, zesty dressing, and just the right hint of spice, making it an irresistible, crowd-pleasing side that’s as colorful as it is delicious. Whether you’re bringing it to a summer barbecue or just craving a tasty, fresh salad, this recipe truly captures the spirit of street food in a delightful, easy-to-make pasta salad.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is key and surprisingly simple. Each component plays an important role—from the tender pasta providing a comforting base to the sharpness of cotija cheese and the fresh punch of cilantro, creating a balanced explosion of textures and flavors.
- 8 oz pasta (elbow, rotini, or bowtie): Choose pasta shapes that hold onto the dressing well for maximum flavor in every bite.
- 2 cups corn kernels (fresh, canned, or thawed frozen): Fresh is best, but any form works—charring the corn adds that authentic smoky flair.
- ½ cup red bell pepper (diced): Adds sweetness and crunch that brighten up the dish.
- ¼ cup red onion (finely chopped): Offers a mild bite without overpowering the blend.
- ½ cup cotija cheese (crumbled, or feta as a substitute): This salty cheese melts beautifully into the salad’s profile for signature richness.
- ¼ cup fresh cilantro (chopped): Cilantro adds a refreshing herbaceous note that’s integral to the salad’s Mexican-inspired flavor.
- 1 jalapeño (seeded and minced, optional): For those who like a little heat, this adds just the right kick.
- â…“ cup mayonnaise: Brings creaminess and helps bind the ingredients together perfectly.
- â…“ cup sour cream or Greek yogurt: Adds tang and lightness to the dressing depending on your preference for richness or healthiness.
- 1 tablespoon lime juice: The fresh acidity that balances the creamy elements and lifts the flavors.
- 1 teaspoon chili powder: Provides the classic smoky warmth essential in Mexican-inspired dishes.
- ½ teaspoon smoked paprika: Enhances the smokiness and depth of the dressing.
- ½ teaspoon garlic powder: Adds savory complexity.
- ¼ teaspoon salt: Enhances all the flavors in the salad.
- ¼ teaspoon black pepper: Gives a gentle punch of spice that rounds out the dish.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling your chosen pasta according to the package directions. Aim for al dente so it holds a perfect texture in the salad. Once cooked, drain the pasta well and rinse it under cold water to stop the cooking process and cool it down. This helps prevent clumping and prepares it perfectly for tossing with the other ingredients.
Step 2: Char the Corn
If you’re using fresh corn, this step is where the magic happens. Heat a skillet or grill pan with a little oil and cook the kernels until they’re lightly browned and charred in spots. This charring adds smokiness that really brings authentic Mexican street corn flavor to the pasta salad. If you’re using canned or frozen corn, lightly sautéing them will refresh their sweetness.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, mix together the cooled pasta, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño if you opted for some heat, crumbled cotija cheese, and fresh cilantro. This colorful mix builds a bright and hearty foundation that’s both inviting and packed with textural contrast.
Step 4: Whisk the Dressing
In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk until the dressing is smooth and well combined. The creamy, tangy dressing is what unites all the vibrant ingredients with rich, punchy flavor.
Step 5: Toss and Chill
Pour the dressing over the salad mixture and toss everything thoroughly so every bite is coated in that zesty, creamy goodness. For the best flavor, refrigerate the salad for at least 15 to 20 minutes before serving. This resting period allows the flavors to meld deliciously.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To really make this salad pop, garnish with extra crumbled cotija cheese, a sprinkle of fresh cilantro, and a final squeeze of lime juice. These simple touches add bursts of flavor and freshness, making the salad look as good as it tastes.
Side Dishes
This salad shines as a side at any warm-weather gathering or casual meal. Pair it with grilled meats like chicken or steak, or alongside black bean tacos for an irresistible Mexican-inspired feast. It’s also excellent served with tortilla chips, adding crunch and making it party-perfect.
Creative Ways to Present
For a fun twist, serve this Mexican Street Corn Pasta Salad Recipe in mason jars for picnic-style portions or layered in a clear trifle bowl to showcase all the colorful ingredients. You could even stuff it into fresh bell peppers for edible bowls—making it as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This pasta salad will keep well for up to 3 days, though it’s best enjoyed fresh when the corn and vegetables offer peak texture.
Freezing
Freezing is not recommended for this recipe due to the creamy dressing and fresh vegetables, which can separate and become mushy when thawed. It’s best to prepare fresh or consume leftovers within a few days.
Reheating
This dish is meant to be served cold or at room temperature, so reheating is unnecessary. If you prefer a warmer version, you can briefly microwave a small portion, but keep in mind the textures and flavors are best cold.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Just thaw and lightly sauté or char the frozen corn to develop a similar smoky sweetness that fresh corn brings to the salad.
Is there a vegan alternative for the dressing?
Yes, you can substitute mayonnaise and sour cream with plant-based versions made from cashews, tofu, or store-bought vegan options to keep the dressing creamy and delicious.
What pasta shape works best?
Elbow, rotini, or bowtie are ideal because their curves and twists trap more dressing and bits of corn, giving you great flavor in every forkful.
Can I add protein to make this a main dish?
Definitely! Grilled chicken, black beans, or even shrimp pair wonderfully with this salad to make a satisfying, complete meal.
How spicy is this salad if I add jalapeño?
The jalapeño adds a gentle kick without overwhelming heat. You can always adjust the amount or omit it entirely if you’re sensitive to spice.
Final Thoughts
Trying the Mexican Street Corn Pasta Salad Recipe is like inviting a fiesta of fresh, smoky, creamy goodness to your table. It’s a fantastic dish to brighten up your meals and impress friends and family with something a little different but utterly comforting. Once you make it, this salad will quickly become one of your cherished staples for any season or celebration. So grab those simple ingredients and start cooking — you’re in for a real treat!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Mexican Street Corn Pasta Salad is a vibrant and creamy side dish combining tender pasta with charred corn, fresh vegetables, tangy cotija cheese, and a zesty, smoky dressing. This salad offers a delightful fusion of flavors inspired by traditional Mexican street corn (elote), perfect for picnics, cookouts, or potlucks. It’s quick to prepare, vegetarian-friendly, and can be easily customized with protein additions like grilled chicken or black beans for a heartier meal.
Ingredients
Pasta Salad
- 8 oz pasta (elbow, rotini, or bowtie)
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- ½ cup red bell pepper (diced)
- ¼ cup red onion (finely chopped)
- ½ cup cotija cheese (crumbled, or feta as a substitute)
- ¼ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced, optional)
Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold running water to stop the cooking process and cool it down for the salad.
- Char the corn: If using fresh corn, heat a skillet or grill pan with a small amount of oil over medium-high heat. Add the corn kernels and cook until they are lightly browned and charred in spots, about 5-7 minutes. Allow the corn to cool before adding to the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño if using, crumbled cotija cheese, and chopped fresh cilantro. Toss gently to mix all components evenly.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and uniform.
- Toss the salad: Pour the prepared dressing over the pasta salad mixture. Toss thoroughly but gently to ensure every ingredient is evenly coated with the creamy dressing.
- Chill and serve: Cover the salad and chill in the refrigerator for at least 15–20 minutes to allow the flavors to meld together. Before serving, garnish with additional cotija cheese, cilantro leaves, and a squeeze of lime juice if desired.
Notes
- This salad works wonderfully for cookouts, picnics, or potlucks due to its ease and portability.
- For a lighter option, substitute Greek yogurt for both the sour cream and mayonnaise.
- Add grilled chicken or black beans to transform it into a more filling main dish.
- Char the corn carefully to avoid burning and to develop a smoky flavor that mimics traditional Mexican street corn.
- If using canned or frozen corn, consider sautéing briefly to enhance flavor if you skip charring.
