If you love the vibrant, bold flavors of traditional Mexican street corn but are craving a fresh twist, you are going to adore this Mexican Street Corn Pasta Salad Recipe. It brilliantly combines those classic smoky, tangy notes with the comforting heartiness of pasta, creating a dish that’s bursting with flavor and perfect for any occasion. Whether you’re throwing a summer barbecue, prepping a picnic, or just want a delightful side to brighten up your dinner table, this salad promises to deliver every time. The creamy, zesty dressing clings to perfectly blistered corn and pasta, while the crumbly cotija cheese adds that unmistakable signature finish. Let me take you on a flavorful journey making this crowd-pleaser from scratch!
Ingredients You’ll Need
Getting the flavors just right in this Mexican Street Corn Pasta Salad Recipe is all about using simple, fresh ingredients that blend texture and taste beautifully. Each element—from the sweet corn to the tangy lime juice—plays a vital role in making the salad irresistible.
- Unsalted butter (1 tablespoon): Adds richness and helps soften the onion and garlic while sautéing.
- Minced onion (¼ onion): Brings a subtle sweetness and depth when cooked.
- Minced garlic (1 clove): Offers aromatic warmth that complements the corn perfectly.
- Canned corn (2 cups): The star of the show—sweet and blistered for that charred-summer feel.
- Kosher salt and freshly ground black pepper: Essential seasonings that elevate every flavor.
- Dried pasta (8 ounces): Use your favorite shape; it provides hearty texture and soaks up the dressing.
- Olive oil (2 tablespoons): Prevents the pasta from drying out and adds a hint of fruity richness.
- Mayonnaise (¼ cup): Creates a creamy base for the dressing with a slight tang.
- Sour cream (½ cup): Adds smooth creaminess and balances spice with subtle acidity.
- Lime juice (1½ tablespoons): The zesty punch that brightens the entire salad.
- Chili powder (½ teaspoon): Provides that smoky warmth synonymous with Mexican street corn.
- Cayenne pepper (â…› teaspoon): Brings a gentle heat that tingles the palate.
- Cotija cheese (1 cup): Crumbly, salty cheese that adds authentic Mexican flair; feta or queso fresco works too!
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Vegetables
Start by heating the butter in a large skillet over medium heat until it’s sizzling gently. Add the minced onion and garlic, sautéing until they become soft, fragrant, and lightly golden. Then toss in the canned corn, seasoning with salt and freshly ground pepper, and cook for about 6 to 7 minutes. The goal is to blister the corn, bringing out those smoky, slightly charred notes that are signature to this dish. Once done, transfer the corn to a bowl or plate to cool to room temperature—this step helps preserve the texture and maintains that fresh flavor.
Step 2: Cook the Pasta
While your corn cools, bring a large pot of salted water to boil. Add your dried pasta and cook according to the package instructions until just al dente. Drain thoroughly, then immediately toss the pasta with olive oil to keep those noodles from sticking together. Setting it aside to cool ensures the salad doesn’t get soggy when mixed with the dressing.
Step 3: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and black pepper until you have a smooth, creamy dressing. This zesty and spicy mixture is the heart of the salad, giving it that irresistible Mexican street corn flavor in every bite. Take a moment to taste and adjust the seasoning as needed—you want it to have a perfect balance of tang, creaminess, and kick.
Step 4: Assemble the Salad
Finally, combine the cooled corn, pasta, and dressing in a large salad bowl or baking dish. Toss everything gently but thoroughly so every noodle and kernel is coated generously with the creamy dressing. Top the salad evenly with crumbled cotija cheese, which adds that salty, tangy finish that ties the whole dish together. Serve immediately to enjoy the freshest flavors and satisfying textures.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To add extra visual appeal and an additional flavor layer, sprinkle chopped fresh cilantro or thinly sliced green onions over the top. A dash of extra chili powder or smoked paprika can also enhance the smoky depth. For a bright pop, lime wedges on the side are perfect for anyone who loves an extra zesty twist.
Side Dishes
This Mexican Street Corn Pasta Salad Recipe pairs beautifully with grilled meats like chicken, steak, or shrimp, making it a fantastic barbecue companion. It’s also a crowd-pleasing side for taco nights or even a satisfying stand-alone lunch with some crusty bread for dipping into the creamy dressing.
Creative Ways to Present
For a festive presentation, serve the salad in individual mason jars or small bowls layered with additional cotija cheese and garnished with a sprinkle of chopped chili flakes. You can also spoon it into hollowed-out mini bell peppers or avocado halves for a fun appetizer twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will soak up more dressing over time, so the salad might become denser. Stir gently before serving to redistribute the dressing and revive its creamy texture.
Freezing
This Mexican Street Corn Pasta Salad Recipe is not ideal for freezing because the mayonnaise and sour cream base may separate and the corn’s texture can become mushy after thawing. For best results, prepare fresh or freeze the components separately if needed.
Reheating
Since this is a cold pasta salad, reheating isn’t recommended. Instead, enjoy it chilled straight from the fridge or let it sit at room temperature for 10–15 minutes before serving to bring out the flavors.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn cut straight off the cob adds wonderful sweetness and texture. Just sauté it the same way until it’s blistered and slightly charred for that authentic flavor.
What type of pasta works best for this salad?
Short pasta shapes like rotini, penne, or shell pasta are ideal because they hold the dressing well and mix easily with the corn for every bite.
Is there a dairy-free option for the dressing?
Yes! You can substitute mayonnaise for a vegan version and swap sour cream with a plant-based yogurt or cashew cream to keep it creamy and delicious without dairy.
How spicy is this salad?
It has a mild to medium spice level thanks to the chili powder and cayenne pepper, but you can always adjust the amounts to suit your heat preference.
Can I make this salad ahead of time for a party?
Definitely! Making it a few hours in advance lets the flavors meld beautifully—just keep it refrigerated and toss gently before serving to freshen it up.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is a joyous celebration of flavor and texture that effortlessly brings a taste of summer to your table. Its creamy, tangy, and smoky layers are sure to become a favorite in your recipe rotation. Next time you want a dish that’s both comforting and exciting, give this salad a try and watch how quickly it disappears. Trust me, once you make it, you’ll be hooked on the magic in every bite!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a flavorful and creamy dish combining blistered corn, tender pasta, and a zesty, spicy dressing enhanced with cotija cheese. Perfect for a quick, vibrant side or light main dish, it brings together classic Mexican street food flavors in an easy-to-make pasta salad.
Ingredients
Vegetables and Corn
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ 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)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the butter until sizzling. Add the minced onion and garlic and sauté until they become soft and fragrant. Then, add the corn and season with kosher salt and freshly ground black pepper. Continue sautéing the corn for 6-7 minutes until it becomes blistered and slightly charred. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to 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. Drain the pasta thoroughly and immediately toss it with 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 mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients together until the dressing is smooth and well blended. Taste and adjust the seasoning if necessary to suit your preference.
- Assemble the Salad: In a large salad bowl or baking dish, combine the cooled sautéed corn and the pasta. Pour the prepared dressing over them and toss everything together until well coated and evenly mixed. Finally, sprinkle the cotija cheese evenly on top of the salad. Serve immediately for the best flavor and texture.
Notes
- For best results, use fresh lime juice rather than bottled lime juice in the dressing.
- You can substitute cotija cheese with queso fresco or feta if preferred.
- If canned corn is not available, fresh corn cut from the cob works wonderfully and will add even fresher flavor.
- This salad is best served immediately but can be refrigerated for up to 1 day. Toss gently before serving if refrigerated.
- Adjust chili powder and cayenne pepper to your spice tolerance for a milder or spicier salad.
