There’s something irresistible about a dish that brings together the smoky sweetness of charred corn, the creamy tang of a zesty dressing, and the carefree spirit of summer—all tossed with al dente pasta for a textural delight. Mexican Street Corn Pasta Salad is exactly that and more. With every forkful, you’ll taste blistered corn kernels kissed by the grill, a bright hit of lime that awakens your taste buds, and a whisper of spice from chili powder and smoked paprika. The creamy duo of mayonnaise and sour cream wraps around each rotini or farfalle twist, turning every bite into a melty, tangy celebration. This vibrant side dish is perfect for backyard barbecues, poolside potlucks, and casual dinners that could use a burst of sunshine on the plate.
Because of its colorful presentation—flecks of fresh cilantro, pops of red onion, and crumbled cotija cheese—this salad doubles as a centerpiece. It’s so easy to prepare that even beginner cooks will feel like seasoned pros. You can grill the corn yourself for extra char, or use thawed frozen kernels to save time without sacrificing flavor. Once assembled, it needs a brief chill to let the flavors marry, making it an excellent make-ahead option. Whether you’re craving a fresh summer lunch, a side for your next taco night, or a show-stopping appetizer, this Mexican Street Corn Pasta Salad will have everyone coming back for seconds.
KEY INGREDIENTS IN MEXICAN STREET CORN PASTA SALAD
Every ingredient in this recipe plays a starring role in creating that perfect balance of creaminess, freshness, and zing. Let’s dig into what you’ll need and why each element matters.
- Rotini or Farfalle Pasta
Provides the sturdy, spiral or bow-tie base that holds onto the creamy dressing and corn, ensuring each bite is packed with flavor.
- Mayonnaise
Adds richness and a smooth mouthfeel, serving as a foundation for the tangy and zesty components of the dressing.
- Sour Cream
Brings a gentle tang and lightness that balances the mayonnaise and keeps the dressing from feeling too heavy.
- Freshly Squeezed Lime Juice
Delivers bright acidity that lifts the entire dish, cutting through the creaminess and enhancing the sweetness of the corn.
- Smoked Paprika
Infuses a warm, smoky depth that complements the charred corn and gives the salad that signature street corn vibe.
- Chili Powder
Contributes a mild kick and subtle earthiness, weaving a gentle heat into every forkful.
- Corn Kernels (Fresh or Thawed Frozen)
Offers sweet pops of flavor and a satisfying bite—charred if grilled, tender if simmered—bringing summer to your plate.
- Crumbled Cotija Cheese
Sprinkles salty, crumbly richness over the salad, mirroring the texture of traditional Elote and adding a savory punch.
- Chopped Fresh Cilantro
Provides herbaceous brightness and a refreshing contrast to the creamy dressing and sweet corn.
- Finely Diced Red Onion
Introduces a crisp, slightly sharp bite that balances the sweetness and creaminess in each mouthful.
- Finely Diced Jalapeño Pepper
Adds a lively hint of heat; removing seeds keeps the spice friendly to most palates.
- Salt and Pepper
Essential seasoning to elevate and harmonize all the flavors in the salad.
- Lime Wedges
Served on the side for an extra citrus burst—encouraging everyone to customize their own level of tanginess.
HOW TO MAKE MEXICAN STREET CORN PASTA SALAD
Time to roll up your sleeves and bring these vibrant ingredients together. This recipe walks you through every step—from cooking pasta to chilling the finished salad—so you can savor those summery flavors in no time.
1. Cook the pasta according to the package instructions in a large pot of salted boiling water. Stir occasionally to prevent sticking. Once al dente, drain the pasta and rinse it under cold water until it’s cool to the touch. Set aside to drain thoroughly.
2. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, and pepper. Use a whisk or spoon to blend until completely smooth and creamy, ensuring every spice is evenly distributed.
3. If using fresh corn, preheat your grill or grill pan to medium heat. Grill the cobs for about 2–3 minutes per side, turning until you see delicious char marks. Allow the corn to cool slightly, then use a sharp knife to slice the kernels off the cob. If you opt for frozen corn, simply make sure it’s fully thawed and drained.
4. Add the cooled pasta, corn kernels, cotija cheese, chopped cilantro, diced red onion, and diced jalapeño into the bowl with the dressing.
5. Toss everything together gently but thoroughly, making sure each piece of pasta and vegetable is coated in the creamy mixture.
6. Taste the salad and adjust the seasoning—add more salt, pepper, lime juice, or chili powder until it sings to your liking.
7. Transfer the pasta salad to an airtight container or serving bowl and chill in the refrigerator for at least 30 minutes. This rest time lets the flavors meld into a unified, bold medley.
8. Serve your Mexican Street Corn Pasta Salad arranged on a platter or in individual bowls, garnished with lime wedges for that extra citrusy zing.
SERVING SUGGESTIONS FOR MEXICAN STREET CORN PASTA SALAD
Sharing this colorful salad is half the fun, and serving it with style will make it shine at any occasion. Whether it’s a laid-back backyard gathering or a more formal brunch, these ideas will help you present your creation beautifully. From bright garnishes to creative pairings, each suggestion will bring out the best in this festive dish.
- Family-Style Platter
Serve the pasta salad in a large, shallow bowl or on a wooden board topped with extra cilantro sprigs and a sprinkling of cotija. Invite everyone to help themselves and squeeze fresh lime juice over their portion for a communal, interactive vibe.
- Individual Mason Jar Servings
Layer the salad in clear jars for grab-and-go convenience at picnics or potlucks. Add a small wedge of lime on the rim and tie a mini fork to the lid with a colorful ribbon for a festive, portable presentation.
- Taco Bar Companion
Present alongside soft tortillas, grilled chicken or fish, and an array of toppings like sliced avocado and pickled onions. The pasta salad’s creamy, smoky notes complement savory proteins perfectly, adding a cool contrast to spicy fillings.
- Gourmet Lettuce Cups
Spoon portions into crisp lettuce leaves (butter or romaine work well) and finish with a drizzle of extra lime juice and a pinch of smoked paprika. This twist turns a side dish into a light, handheld appetizer.
HOW TO STORE MEXICAN STREET CORN PASTA SALAD
Keeping your pasta salad fresh ensures every bite is just as vibrant as the first. With its creamy dressing and fresh ingredients, proper storage is key to maintaining texture and flavor. Follow these suggestions to enjoy leftovers or make this salad ahead of time without any wilting, soggy corn, or fading spices.
- Airtight Container in the Fridge
Transfer the salad to a sealed container and refrigerate. This prevents the creamy dressing from picking up other fridge odors and keeps the corn kernels crisp. Consume within 2 days for best taste and texture.
- Separate Dressing in Advance
If you’re meal-prepping, keep the dressing chilled in a small jar and store the pasta salad base in another container. When ready to serve, simply toss them together—this method helps maintain bright flavors and avoid soggy pasta.
- Add Avocado Later
If you plan to include diced avocado, store it separately. Add it just before serving to prevent browning and ensure a fresh, buttery bite.
- Avoid Freezing
While tempting to freeze leftovers, the creamy components and fresh veggies don’t hold up well under freezing and thawing. Stick to refrigerator storage to preserve the salad’s luscious consistency.
CONCLUSION
Mexican Street Corn Pasta Salad is your new go-to for effortless entertaining and easy weeknight dinners. We’ve walked through every detail—from the smoky char of corn and fragrant cilantro to the rich, tangy dressing that binds it all together. This versatile dish shines as an appetizer, a lunch sensation, or a side alongside your favorite mains, boasting only 350 calories per serving and a quick total time of under an hour. Its beginner-friendly steps let you focus on the fun parts—grilling corn, mixing spices, and assembling a bowl that’s practically bursting with color. Plus, the 30-minute chill time means you can multitask, prep other dishes, or simply breathe as the flavors harmonize.
Feel free to print and save this article for later, or pop it into your recipe binder for quick access when summer rolls around again. Below this guide, you’ll find a handy FAQ section to troubleshoot any questions that come up—whether you’re adjusting seasoning, finding ingredient swaps, or mastering the perfect char. I’d love to hear how your salad turns out, so please drop a comment with feedback, questions, or your own creative twists. If you give this recipe a try or need help with any step, don’t hesitate to reach out. Happy cooking, and may your kitchen be filled with laughter, vibrant flavors, and plenty of second helpings!
Mexican Street Corn Pasta Salad
Description
This colorful pasta salad bursts with the flavors of charred corn, creamy dressing, and zesty lime. It's a delightful side dish that will steal the show at your next barbecue or potluck.
Ingredients
Instructions
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Cook the pasta according to the package instructions in a large pot of salted boiling water. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside.
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In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, and pepper. Mix until well combined.
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If using fresh corn, grill the corn over medium heat until slightly charred, about 2-3 minutes per side. Slice the kernels off the cob once cool enough to handle. If using frozen corn, make sure it is fully thawed.
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Add the cooled pasta, corn kernels, cotija cheese, chopped cilantro, diced red onion, and diced jalapeño to the bowl of dressing.
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Toss everything together until the pasta and vegetables are evenly coated with the dressing.
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Taste and adjust seasoning with more salt, pepper, lime juice, or chili powder as desired.
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Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Serve with lime wedges for an extra citrusy kick.
Note
- Cotija cheese can be substituted with feta cheese if cotija is unavailable.
- For added richness, try adding diced avocado just before serving.
- For a smokier flavor, consider grilling the corn.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Perfect for potlucks, barbecues, or as a side dish for any Mexican-themed meal.
