If you love vibrant, zesty flavors with a creamy, smoky twist, this Mexican Street Corn Pasta Salad Recipe is about to become your new favorite go-to dish. It takes the beloved elements of classic Mexican street corn—the sweetness of blistered corn, the richness of creamy dressing, and the tang of lime—and tosses them through perfectly cooked pasta for an absolutely irresistible salad bursting with color and flavor. Whether you’re serving it for lunch, a potluck, or as a side for summer grilling, this dish delivers that unbeatable balance of textures and tastes that keep everyone coming back for more.
Ingredients You’ll Need
This Mexican Street Corn Pasta Salad Recipe relies on simple, pantry-friendly ingredients that work together beautifully to create layers of flavor. Each component, from the sweet corn to the tangy dressing, plays a crucial role in making the salad pop with texture, creaminess, and that touch of spice.
- Unsalted butter: Adds richness and helps in caramelizing the onions and corn for extra flavor.
- Minced onion: Brings a mild sharpness that softens when sautéed.
- Minced garlic: Enhances the savory base with its aromatic punch.
- Canned corn: The star ingredient providing sweet, tender kernels perfect for blistering.
- Kosher salt and freshly ground black pepper: Essential for seasoning each component to highlight their best.
- Dried pasta: A neutral base that soaks up the flavors; choose your favorite short pasta shape.
- Olive oil: Keeps the pasta glossy and prevents it from sticking together.
- Mayonnaise: Adds creamy richness and a silky texture to the dressing.
- Sour cream: Balances the mayo with a slight tang and smooth consistency.
- Freshly squeezed lime juice: Provides bright acidity that wakes up the salad.
- Chili powder: Gives that signature smoky, mild heat reminiscent of authentic Mexican street corn.
- Cayenne pepper: Adds a little extra kick to spice things up just right.
- Cotija cheese: A crumbly, salty cheese topping that perfectly finishes the dish; queso fresco or feta are wonderful substitutes.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Vegetables
Start by heating a large skillet over medium heat and melting the butter until it starts sizzling gently. Toss in the minced onion and garlic, stirring until they become soft and release their wonderful aromas. Next, add the canned corn, seasoning everything with salt and freshly ground black pepper. Let the corn cook for about 6 to 7 minutes, stirring occasionally, until you see those beautiful toasted, blistered spots that add smoky depth. Once done, transfer the corn mixture to a clean bowl and let it cool to room temperature — this step is key to keeping your salad fresh and flavorful.
Step 2: Cook the Pasta
Bring a pot of salted water to a rolling boil and cook your pasta according to the package instructions until al dente—firm to the bite but fully cooked. Drain the pasta thoroughly, then immediately toss it with olive oil to keep the noodles from sticking as they cool. Setting the pasta aside to reach room temperature ensures it mixes perfectly with the cool dressing and corn without getting mushy.
Step 3: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, cayenne pepper, salt, and black pepper until you achieve a smooth, creamy dressing. The lime juice brightens the entire dish while the chili powders deliver that signature spicy warmth. Taste the dressing as you go, adjusting seasoning to suit your personal preference—this dressing is where much of the salad’s flavor magic happens.
Step 4: Assemble the Salad
In a large salad bowl or baking dish, combine the cooled sautéed corn and cooked pasta. Pour the dressing over the top and toss everything together gently but thoroughly until every kernel and noodle is evenly coated with all those zesty flavors. Finally, sprinkle a generous cup of cotija cheese on top, adding a savory saltiness and wonderful crumbly texture that’s simply irresistible. Serve right away to enjoy the perfect blend of creamy, tangy, and smoky elements.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To make this Mexican Street Corn Pasta Salad Recipe even more eye-catching and flavorful, consider garnishing with a sprinkle of chopped fresh cilantro, a few extra dots of lime juice, or a dash of chili powder. Thin slices of jalapeño or a pinch of smoked paprika can also add exciting heat and vibrancy. These simple garnishes add freshness and an extra pop of color that’s sure to impress your guests.
Side Dishes
This salad is wonderfully versatile and pairs beautifully with a variety of dishes. It’s a fantastic side for grilled meats like carne asada, chicken, or shrimp kebabs, complementing smoky, spicy BBQ flavors. For vegetarians, serve alongside roasted vegetables or with crispy tortilla chips for a festive meal. The creamy, spicy nature of this salad also holds its own as a main for a light lunch or picnic.
Creative Ways to Present
Want to get fancy? Serve this salad in individual mason jars for easy, portable servings perfect for potlucks or picnics. Alternatively, layer the pasta salad in a clear glass bowl to showcase the colorful corn, cheese, and herbs before tossing. For parties, plating small portions in crispy tortilla cups or atop lettuce leaves makes a fun, bite-sized appetizer everyone will want to try.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect salad to prepare a day ahead. Just give it a gentle stir before serving to recombine the dressing and ingredients.
Freezing
This salad is best enjoyed fresh and does not freeze well because the creamy dressing and cooked pasta change texture after thawing. To maintain the best flavor and texture, avoid freezing. Instead, try preparing the components separately to keep fresh.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. If you prefer it slightly warm, try gently warming the corn separately before tossing it with the chilled pasta and dressing, but keep the cheese and dressing cold for best taste and texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn grilled or sautéed until slightly charred adds amazing flavor and texture. Just cut the kernels off the cob before adding them to the skillet with the onions and garlic.
What pasta shape works best for this salad?
Short pasta shapes like rotini, penne, or farfalle are ideal because they hold onto the creamy dressing and mix wonderfully with the corn kernels.
Is this salad gluten-free?
Not by default, but you can use gluten-free pasta to easily make this Mexican Street Corn Pasta Salad Recipe gluten-free without sacrificing flavor.
Can I make this salad vegan?
To make it vegan, swap the butter for olive oil, use vegan mayonnaise and sour cream alternatives, and choose a plant-based cheese or skip the cheese topping.
How spicy is this salad?
The chili powder and cayenne pepper give it a gentle heat that you can easily adjust to your taste. Add less cayenne for mild heat or increase it if you like things spicier!
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is one of those joyfully addictive dishes that brings sunshine to any meal with its colorful, creamy, and lively flavors. It’s simple enough for weeknight dinners but special enough to impress guests, combining familiar comfort with exciting new twists. I can’t wait for you to make it, share it, and savor every bite as much as I do!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant Mexican Street Corn Pasta Salad combines blistered corn sautéed with garlic and onion, tender al dente pasta, and a creamy, tangy dressing flavored with lime juice and chili powder. Finished with salty cotija cheese, this dish is a refreshing and flavorful twist on classic street corn, perfect as a side or light main course in just 25 minutes.
Ingredients
Corn and Vegetables
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (⅘ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- ⅛ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the unsalted butter until sizzling. Add the minced onion and garlic and sauté until soft and fragrant, about 2-3 minutes. Then add the canned corn, season with kosher salt and freshly ground black pepper, and continue to sauté for 6-7 minutes until the corn is nicely blistered. Once cooked, turn off the heat, transfer the corn to a clean bowl or plate, and let it cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta well and immediately toss it with the olive oil to prevent sticking and drying out. Set the pasta aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients thoroughly until smooth and creamy. Taste the dressing and adjust the seasoning as needed to suit your preference.
- Assemble the Salad: In a large salad bowl or baking dish, combine the sautéed corn mixture, the cooled pasta, and the prepared dressing. Toss everything together gently but thoroughly until the pasta and corn are evenly coated with the creamy dressing. Finally, sprinkle the cotija cheese evenly over the top of the salad and serve immediately for the best flavor and texture.
Notes
- For extra spice, increase the chili powder or cayenne pepper according to taste.
- Use gluten-free pasta if you want to make this dish gluten-free.
- Cotija cheese can be substituted with feta or queso fresco if preferred.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours; toss before serving.
- Lime juice adds brightness; fresh lime is recommended over bottled for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
