If you’re searching for a vibrant twist on classic pasta salad that bursts with smoky, tangy, and a little bit spicy flavors, this Mexican Street Corn Pasta Salad Recipe is here to dazzle your taste buds. Combining the irresistible charm of grilled corn with creamy cotija cheese, fresh jalapeño, and a zesty lime dressing, this dish brings the festive spirit of Mexican street food straight to your bowl. It’s perfect for summer barbecues, potlucks, or whenever you want to impress friends with a colorful and flavorful side that’s anything but ordinary.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Pasta Salad Recipe lies in its simplicity yet vibrant harmony of ingredients. Each component plays a crucial role in building layers of flavor, texture, and eye-catching color that make this dish so addictive.
- Pasta (12 oz): Choose rotini or penne for lots of nooks to catch the creamy dressing.
- Grilled corn kernels (2 cups): Freshly grilled corn adds a smoky sweetness that’s the star of the show.
- Mayonnaise (½ cup): Provides a rich, smooth base that ties all flavors together.
- Sour cream (½ cup): Adds tanginess and lightens the creaminess of the mayo.
- Cotija cheese, crumbled (½ cup): Salty and crumbly, this Mexican cheese elevates the dish authentically.
- Jalapeño (1, seeded and finely chopped): Brings a mild heat with a fresh crunch.
- Fresh cilantro (¼ cup, chopped): Brightens the salad with herbal freshness.
- Lime juice (2 tablespoons): Infuses zing and balances richness perfectly.
- Chili powder (1 teaspoon): Adds earthy warmth with a touch of spice.
- Smoked paprika (½ teaspoon): Enhances the smoky flavor from the grill.
- Salt and pepper: To taste, essential for seasoning every layer.
- Red onion (¼ cup, finely chopped): Offers a subtle bite and color contrast.
- Cherry tomatoes (½ cup, halved, optional): Adds juiciness and vibrant red pops.
- Lime wedges: For extra citrus goodness when serving.
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 vigorous boil. Toss in your pasta of choice and cook until perfectly al dente, usually according to the package directions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down—this step keeps the pasta firm and ready to soak up the creamy dressing without becoming mushy.
Step 2: Grill the Corn
While your pasta cooks, it’s time to prep that grilled corn magic. Heat up your grill to medium-high. Place the ears of corn directly on the grill, turning occasionally so all sides develop a delicious char, which usually takes about 10 to 12 minutes. This process infuses the corn with smoky notes that form the heart of the salad’s flavor. When cool enough to handle, slice the kernels off the cobs. No grill? No problem—char canned or frozen corn in a hot skillet until slightly blackened for that same smoky goodness.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. This creamy blend is the luscious coating that envelops every bite, providing creaminess with a citrusy kick and just the right amount of spice. Whisk until smooth and perfectly combined.
Step 4: Assemble the Salad
Now, add your cooled pasta and grilled corn to the dressing bowl. Sprinkle in the crumbled cotija cheese, chopped jalapeño, fresh cilantro, finely chopped red onion, and cherry tomatoes if you’re using them. Gently toss everything together, making sure each piece of pasta and vegetable is coated with the flavorful dressing. The melding of creamy, smoky, spicy, and fresh ingredients will have you eager for a first bite.
Step 5: Chill and Serve
Give your salad a quick taste and tweak the seasoning with more salt, pepper, or lime juice if needed. Then cover the bowl and let it chill in the refrigerator for at least 30 minutes. This resting time lets all the flavors harmonize beautifully, turning this dish into a standout star at any gathering.
Step 6: Garnish and Enjoy
When it’s time to serve, sprinkle extra cotija cheese and fresh cilantro on top for an inviting look and an extra burst of flavor. Offer lime wedges on the side for those who love an additional tangy zip. This Mexican Street Corn Pasta Salad Recipe looks as delightful as it tastes, ready to be enjoyed by all.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Fresh cilantro sprigs, a dusting of extra cotija cheese, and lime wedges are classic garnishes that bring brightness and color. These simple touches make the salad pop visually while enhancing the bold, fresh flavors that define the dish.
Side Dishes
This pasta salad pairs beautifully with grilled meats like chicken, steak, or fish for a hearty meal. It also complements vegetarian options such as black bean burgers or stuffed peppers, making it a versatile side that blends well with a variety of cuisines.
Creative Ways to Present
For a festive twist, serve the salad in small individual cups or mason jars at parties for easy grab-and-go servings. You can also turn it into a layered dip with tortilla chips by layering the salad with refried beans and guacamole for a Mexican-inspired party appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The pasta salad’s flavors often deepen overnight, making it even tastier the next day. It will keep well for about 3 to 4 days.
Freezing
This salad is best enjoyed fresh and chilled but not frozen. Freezing can affect the texture of the corn and pasta, as well as separate the creamy dressing, so it’s not recommended.
Reheating
Since this is a cold pasta salad, reheating is not necessary. If you prefer serving it slightly warmer, let it come to room temperature for about 15 minutes before enjoying. Just be sure to give it a gentle toss to redistribute the dressing before serving.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works fine if fresh corn isn’t available. Just make sure to thaw it completely and char it in a hot skillet or under a broiler to get the smoky flavor that’s essential for this salad.
Is there a substitute for cotija cheese?
If you can’t find cotija cheese, feta is a great substitute. It offers a similar crumbly texture and salty tang that complements the flavors beautifully.
How spicy is the jalapeño in this recipe?
The jalapeño adds a mild to moderate heat depending on how much seeds and membranes you include. Removing seeds makes it milder, so you can adjust it to your desired spice level. You can also omit it completely if you prefer a milder salad.
Can I make this salad vegan?
Yes, to make it vegan, substitute the mayonnaise and sour cream with vegan versions and replace cotija cheese with a plant-based cheese or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally vegan.
What type of pasta works best?
Short pasta shapes like rotini, penne, or bowtie are ideal because their twists and ridges hold onto the creamy dressing and capture the ingredients well. Avoid long noodles that won’t mix as easily with the dressing and toppings.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is a knockout combination of smoky, creamy, tangy, and fresh flavors that’s destined to become a favorite in your recipe collection. Whether you’re hosting a backyard cookout or just craving something a little different for lunch, this salad delivers a fun and satisfying taste of summer any time of year. Give it a try—I promise it will make your next meal feel like a festive celebration!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This vibrant Mexican Street Corn Pasta Salad combines the smokiness of grilled corn with creamy cotija cheese, zesty lime, and a hint of spice. Perfect as a refreshing side dish or light main, it’s a colorful and flavorful twist on classic pasta salad inspired by Mexico’s beloved street corn.
Ingredients
Pasta and Vegetables
- 12 oz pasta (rotini, penne, or your choice)
- 2 cups grilled corn kernels (from about 4 ears of corn)
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved (optional)
- 1 jalapeño, seeded and finely chopped
- ¼ cup fresh cilantro, chopped
Dressing and Seasoning
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup cotija cheese, crumbled (or use feta as a substitute)
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Extra cotija cheese
- Fresh cilantro
- 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, you can char canned or frozen corn in a hot skillet.
- Prepare 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.
- Assemble the Salad: Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss everything together until evenly coated with the creamy dressing.
- Chill and Serve: Taste and adjust the seasoning with more salt, pepper, or lime juice if needed. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Garnish and Enjoy: Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for added tangy flavor.
Notes
- You can substitute cotija cheese with feta if cotija is not available.
- If a grill is unavailable, char canned or frozen corn in a hot skillet to get a smoky flavor.
- Adjust the jalapeño quantity to control the heat level of the salad.
- This salad is best served chilled and can be made a day ahead to enhance the flavors.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
