If you’re craving a burst of vibrant flavors and irresistible textures that bring a party to your taste buds, this Mexican Street Corn Pasta Salad Recipe is exactly what you need. Combining the smoky sweetness of charred corn, creamy cotija cheese, and a zesty, spiced dressing, this salad transforms simple pasta into a delightful fiesta in a bowl. It’s fresh, colorful, and packed with that authentic street corn vibe that makes every bite unforgettable. Perfect for potlucks, barbecues, or a fun weeknight dinner, this recipe is as easy as it is delicious, ready to become one of your all-time favorites.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to whip up this crowd-pleaser. Each component plays a special role, whether adding creaminess, tang, or that essential pop of color and crunch that makes this salad shine.
- 1 pound pasta (rotini, shells, or elbow macaroni): Choose a pasta shape that holds onto the dressing beautifully for every bite.
- 1/2 cup mayonnaise: Brings luscious creaminess and binds everything together perfectly.
- 1/4 cup sour cream (or Greek yogurt): Adds tang and a light, refreshing texture.
- 1/4 cup crumbled cotija cheese, plus more for garnish: The signature salty, crumbly cheese that gives authentic flavor and a delightful bite.
- 1/4 cup chopped fresh cilantro, plus more for garnish: Fresh and vibrant, it brightens up the salad and adds that classic Mexican flair.
- 2 tablespoons lime juice, freshly squeezed: For zesty brightness and the perfect citrus kick.
- 1 tablespoon chili powder: Essential for that smoky warmth that defines the dish.
- 1 teaspoon cumin: Earthy depth that complements the chili powder beautifully.
- 1/2 teaspoon garlic powder: Adds an aromatic punch without overpowering.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little heat to make things exciting.
- Salt and freshly ground black pepper to taste: Balances and enhances all other flavors.
- 4 ears of corn, husked: Whether grilled, roasted, or boiled, this is the star ingredient!
- 2 tablespoons olive oil: Used to create a beautiful char and prevent sticking when cooking corn.
- Lime wedges, for serving: Adds a fresh finishing touch at the table.
- Hot sauce, for serving (optional): Because sometimes a little extra kick makes the dish unforgettable.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Corn
Start by choosing your preferred cooking method for the corn that perfectly suits your mood and kitchen tools. Grilling imparts a smoky char that’s iconic for street corn, while boiling or roasting offers tenderness with a subtle caramelization. Brush each ear with olive oil, sprinkle with salt and pepper, then cook until tender and slightly charred or browned. Let the corn cool enough to handle comfortably.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil, then cook your chosen pasta according to the package instructions until it’s al dente—meaning tender but still with a slight bite. Drain the pasta and rinse it under cold water to stop the cooking process and keep it from becoming mushy. Set the pasta aside to cool completely before tossing it into the salad.
Step 3: Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if you want a touch of heat. This creamy, bright, and richly spiced dressing brings all the flavors together, creating a harmony that will steal the show.
Step 4: Assemble the Salad
Carefully cut the kernels off each cob of corn, catching all those sweet, juicy bites. Add the cooled pasta and freshly cut corn kernels to the bowl with your delicious dressing. Gently toss everything until every piece is generously coated. Pop the salad into the refrigerator and let it chill for at least 30 minutes to allow the flavors to meld into pure magic.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Before serving, don’t forget to sprinkle additional crumbled cotija cheese and cilantro on top. These simple garnishes elevate the salad’s appearance and intensify the flavor, making every forkful a delightful experience. A few lime wedges on the side invite everyone to add a fresh squeeze of citrus for their perfect bite.
Side Dishes
This salad shines equally as a star or a supporting act. Pair it with grilled meats like juicy chicken, steak, or shrimp for a full-on feast. It also complements spicy tacos or quesadillas wonderfully, offering a cooling balance. Alternatively, make it a vibrant side at your next picnic or BBQ where it can mingle happily alongside chips, guacamole, and salsa.
Creative Ways to Present
Elevate your presentation by serving the salad in individual mason jars or clear bowls to showcase those glorious layers of pasta, corn, and colorful cilantro. For a party, consider scooping it into crispy taco shells for a crunchy, handheld twist. You can even turn it into a stuffed pepper or avocado bowl for a beautiful, Instagram-worthy meal.
Make Ahead and Storage
Storing Leftovers
This Mexican Street Corn Pasta Salad Recipe keeps wonderfully in the fridge for up to three days when stored in an airtight container. The flavors actually deepen and marry more fully after sitting, so it tastes even better the next day. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
Because of the fresh corn and creamy dressing, freezing this salad isn’t recommended—it tends to affect the texture negatively once thawed. For best results, enjoy it fresh or chilled rather than frozen.
Reheating
This dish is meant to be served cold or at room temperature, so reheating is unnecessary. If you prefer it a bit warmer, let it sit out at room temperature for about 10-15 minutes to take the chill off before serving. This will keep the flavors vibrant and the pasta perfectly tender.
FAQs
Can I use frozen corn instead of fresh for this recipe?
Yes, you can absolutely use frozen corn if fresh ears aren’t available. Just thaw and drain the corn well, then sauté it in a little olive oil to add some char and bring out its sweetness for a more authentic flavor in the salad.
What other types of cheese can I use if I can’t find cotija?
Feta cheese is a great substitute as it shares a similar salty, crumbly texture. You might also try queso fresco for a milder cheese, but cotija remains the best choice for that true Mexican street corn taste.
Is this salad gluten-free?
The salad itself can be gluten-free if you choose gluten-free pasta. Be sure to pick your pasta carefully to accommodate any dietary needs, and double-check that all other ingredients are gluten-free as well.
Can I make this recipe vegan?
To veganize this recipe, swap mayonnaise and sour cream with vegan alternatives and use a plant-based cheese or nutritional yeast in place of cotija. Adding a little smoked paprika can help replicate the smoky flavor of the cheese.
How spicy is the salad?
The salad has a gentle kick thanks to the chili powder and optional cayenne pepper, but it’s very mild overall. You can control the heat by adjusting the cayenne or adding hot sauce at the table to suit everyone’s taste.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is one of those rare dishes that effortlessly combines comfort and excitement. It’s a burst of fresh, smoky, and creamy goodness that can brighten up any meal with just a few simple ingredients and steps. Whether you’re feeding a crowd or indulging in a solo feast, this salad is sure to become a beloved staple on your recipe list. So grab those fresh ears of corn, whip up this sensational salad, and enjoy a true taste of Mexican street food magic right at home!
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn Pasta Salad is a flavorful and easy-to-make dish combining charred sweet corn, creamy cotija cheese dressing, and tender pasta. This vibrant salad blends smoky chili powder and fresh lime for a refreshing and satisfying side or light meal perfect for summer gatherings or anytime you crave Mexican-inspired flavors.
Ingredients
Pasta
- 1 pound pasta (rotini, shells, or elbow macaroni)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Corn
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
To Serve
- Lime wedges
- Hot sauce (optional)
Instructions
- Cook the Corn: Choose your preferred method.
Grilling: Preheat grill to medium-high. Brush corn with olive oil, season with salt and pepper. Grill 10-15 minutes, turning occasionally, until charred and tender. Cool slightly.
Boiling: Bring a large pot of water to a boil. Add corn and cook for 5-7 minutes, or until tender-crisp. Cool slightly.
Roasting: Preheat oven to 400°F (200°C). Brush corn with olive oil, season with salt and pepper. Roast for 20-25 minutes, turning halfway through, until browned and tender. Cool slightly. - Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper (if using). Taste and adjust seasonings as needed.
- Assemble the Salad: Cut the corn kernels off the cob. Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Before serving, taste and adjust seasoning if needed. Garnish with additional cotija cheese and cilantro. Serve cold with lime wedges and hot sauce on the side if desired.
Notes
- Grilling the corn adds a smoky flavor that enhances the dish, but boiling or roasting are good alternatives.
- Using Greek yogurt instead of sour cream lowers fat content and adds protein.
- Adjust chili powder and cayenne pepper to control heat level.
- Best served chilled, allowing at least 30 minutes for flavors to meld.
- Can be made a day ahead for better flavor integration.
- To make it vegetarian, ensure mayonnaise and sour cream are from vegetarian sources.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
