Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a bright, tasty dish that draws inspiration from classic street food. This vibrant bowl features roasted corn, tender pasta, and a creamy dressing with fresh lime. It blends soft and crunchy textures, creating a crowd-pleasing option for picnics, potlucks, and lazy weekends.

Fans of bold flavors will adore how chili powder, sour cream, and cotija cheese bring each bite to life. Once you try this street corn pasta salad, you may find yourself craving it often. It’s simple to prepare yet big on taste, making it a go-to recipe.

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad recipe packs everything you want in an easy pasta salad. It combines a small pasta shape with sweet corn kernels, making every spoonful a treat. You only need a few everyday ingredients, plus fresh lime and cilantro for a refreshing taste. It’s quick to whip up, which is great when you need to feed a hungry crowd without spending hours in the kitchen.

If you love Mexican street corn, you’ll enjoy how this recipe brings those flavors to a comforting bowl of pasta. It’s perfect for busy schedules, since you can cook pasta, grill the corn, and toss everything together in about 20 minutes. You’ll feel satisfied and proud as you serve a dish that looks and tastes amazing.

Ingredients for Mexican Street Corn Pasta Salad

Below is a simple list of the items you need to make street corn pasta salad. Gather them ahead of time to keep the process smooth.

1. Pasta (1 box ditalini, bowtie, or any small pasta shape)
   • This will form the main base. Choose a pasta shape that can hold dressing in each bite. Bowtie pasta and ditalini pasta both work well.
2. Corn (about 4 cups of kernels)
   • Fresh corn on the cob is great for that classic charred corn taste. You can also use canned corn or frozen corn if fresh corn is out of season. If using canned corn, pick regular canned corn without added flavorings. If using frozen corn kernels, thaw them first.
3. Cotija Cheese (½ cup crumbled)
   • Cotija cheese adds a salty, crumbly touch. Feta or queso fresco can act as substitutes if you prefer. Keep at least half a cup ready, or more if you like an extra cheesy bite.
4. Sour Cream (½ cup)
   • Sour cream gives the dressing a tangy boost. It also helps the other ingredients blend together. You can replace it with Mexican crema or a plain yogurt if you want something a bit lighter.
5. Mayonnaise (⅓ cup)
   • Mayo adds richness to the creamy dressing. Some people prefer a little extra mayo, while others use less. Adjust to your taste.
6. Fresh Lime (1–2 limes, zested and juiced)
   • Lime brings a burst of bright flavor to this street corn pasta salad recipe. You can use both the zest and juice to punch up the taste. Keep extra lime juice around if you want more zing.
7. Cilantro (about ½ cup chopped)
   • Cilantro contributes a fresh herbal note. If you’re not a fan, you can substitute parsley, but cilantro is the traditional pick for an authentic Mexican street corn-inspired flavor.
8. Chili Powder (1–2 teaspoons)
   • This delivers a gentle heat and smoky taste. Adjust the level of spice by adding a bit more or less. Some people enjoy sprinkling even more chili powder on top.
9. Salt and Pepper (to taste)
   • A pinch of each helps bring out the flavors. Taste the dressing and adjust as you go.
10. Optional Extras

• Queso Fresco or Feta: If you can’t find cotija cheese or just want variety.
• Mexican Crema: Instead of sour cream or to add extra creaminess.
• Chopped Jalapeño: For a spicy kick.
• Paprika or Chipotle Powder: For a deeper smoky flavor.

How to Make Mexican Street Corn Pasta Salad

This street corn pasta salad recipe is simple to follow. The steps below guide you from start to finish so you get a satisfying result every time.

1. Cook the Pasta

• Boil water: Fill a large pot with salted water and bring it to a rolling boil.
• Cook pasta: Add your chosen small pasta shape (like ditalini or bowtie pasta) and cook pasta according to package directions until al dente. This usually takes around 8–10 minutes, but check often so it stays tender without getting mushy.
• Drain the pasta: Pour the cooked pasta into a colander and rinse with cold water to stop the cooking process. This also keeps it from clumping. Shake off any excess water and set it aside.

2. Grill the Corn

• Prepare fresh corn: If you’re using fresh corn on the cob, remove husks and silk. Then brush each cob lightly with oil or butter.
• Heat the grill: Fire up your outdoor grill or use a grill pan on the stove. Medium-high heat works well.
• Cook the corn: Place the corn on the grill and turn often until you get charred corn. This can take 7–10 minutes, depending on your heat. You want a few brown spots but not burnt kernels.
• Remove the corn: Once ready, let the ears cool for a moment.
• Cut the kernels: Slice the kernels from the cob using a sharp knife. Do this on a cutting board or inside a large bowl to catch stray kernels. If you prefer shortcuts, you can use canned corn or frozen corn kernels. For frozen, thaw them first and then cook them in a skillet until slightly golden.

3. Make the Dressing

• Combine the creamy base: In a large bowl, whisk together sour cream and mayo.
• Add fresh lime: Stir in the lime zest and juice. The bright flavor of lime works perfectly with sour cream.
• Season: Sprinkle in chili powder, salt, and pepper. Stir well.
• Taste and adjust: If you want more tang, add extra lime juice. For a spicier profile, include more chili powder or some chopped jalapeño.

4. Mix It All Together

• Add the pasta: Put the cooled pasta in the large bowl with the dressing.
• Toss in the corn: Add the grilled corn kernels to the pasta mixture. If you’re using frozen corn or canned corn, make sure you’ve drained or thawed them.
• Fold in the cheese: Sprinkle crumbled cotija cheese into the bowl. Stir gently to prevent breaking the pasta.
• Stir in cilantro: Add chopped cilantro for a fresh taste. If you love cilantro, you can keep some on the side for garnish, too.
• Check consistency: If it’s too thick, a splash of pasta water can help loosen it. You can also squeeze extra fresh lime juice if you want a zestier taste.
• Adjust seasoning: Taste the salad. Add more salt, pepper, or chili powder if needed. This is a good time to test for your favorite balance of flavors.

5. Present the Salad

• Transfer to serving dish: Move your Mexican Street Corn Pasta Salad to a big platter or bowl.
• Finish with toppings: Dust a bit of chili powder on top or add another sprinkle of cotija cheese.
• Serve fresh: The flavors pop most when served soon after mixing.

Serving and Storage Tips

Serving Suggestions

• Toppings: Add a few wedges of fresh lime on the side so people can squeeze more juice if desired. You can also scatter a bit of extra cilantro or diced jalapeño for color.
• Pair with main dishes: This street corn pasta salad pairs nicely with grilled chicken, steak, or fish. You can make street corn dip as well for a fun appetizer before the main meal.
• Temperature preference: Some folks like it slightly warm, while others prefer it chilled. You can serve it right away or refrigerate for about 30 minutes to let flavors mingle.

Storage and Reheating

• Store leftovers in an airtight container: Place any extra salad in a sealed container and keep it in the fridge. It should stay fresh for 2–3 days.
• Refresh the flavors: Before serving again, stir in a splash of lime juice or a bit more sour cream if it looks dry.
• Reheating tips: This dish usually tastes best cold or at room temperature, so you don’t need to reheat it. If you do want to warm it slightly, microwave in short intervals, stirring often.

Freezing and Food Safety: The USDA provides comprehensive guidelines on safe freezing practices, emphasizing that maintaining a freezer temperature of 0°F (-18°C) or below ensures food safety and quality.

Helpful Notes

1. Choosing the Pasta Shape: Ditalini pasta, bowtie pasta, or any short shape works best. Avoid long noodles because they don’t blend as well with the corn kernels.
2. Substituting Corn: Fresh corn on the cob gives the best flavor. If you only have frozen corn, quickly char it in a skillet with a drizzle of oil to capture some grilled taste. If you’re using regular canned corn, drain it well before adding.
3. Adjusting Spice Level: Chili powder offers a mild kick. You can boost heat with extra chili powder or fresh jalapeños. If you prefer a mild salad, start with a teaspoon or skip the jalapeños.
4. Using Leftover Pasta Water: If your salad feels too thick, a splash of reserved pasta water can smooth things out. This water contains starch that helps the dressing stick to the pasta.
5. Adding Extra Protein: Shredded chicken or black beans make this salad a heartier meal. Stir them in at the end.
6. Flavor Variations: If you enjoy bolder tastes, mix in chipotle powder or paprika. You could also toss in diced red onion for extra crunch.
7. Serving Size Adjustments: If you want to feed a larger gathering, double the ingredients and prepare everything in a bigger bowl.
8. Authentic Mexican Twist: Seek out traditional ingredients like queso fresco or Mexican crema if available. It’s a fun way to explore new flavors while keeping that street corn vibe.

Conclusion

Mexican Street Corn Pasta Salad delivers a blend of tangy, sweet, and creamy flavors all in one bowl. The charred kernels, fresh lime, and cotija cheese create a pleasant mix that pairs with everything from grilled meats to simple weeknight dinners. This dish feels special enough for a party yet quick enough for busy evenings. Once you master the basic steps—cook pasta, grill corn, and whisk a creamy dressing—you’ll be set to make this recipe again and again.

It’s an easy pasta salad that stands out among salad recipes thanks to its bright taste and appealing textures. Feel free to share your own twists, like adding jalapeños or switching cheeses. We’d love to hear about your version of this street corn pasta salad recipe, so drop a comment, rate it, or pass it along to friends who appreciate fresh, fun meals.

________________________________________

Mexican Street Corn Pasta Salad

Rebecca Blumer

A vibrant and refreshing dish combining tender pasta, charred corn, tangy lime, and creamy dressing, offering a delightful twist on traditional Mexican street corn flavors, perfect for any festive occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Mexican Fusion

Servings 6

Calories 400 kcal

Ingredients

  

Ingredients needed

• 1 box small pasta (ditalini or bowtie)
• 4 cups corn kernels (fresh, canned, or frozen)
• ½ cup crumbled cotija cheese (or feta or queso fresco)
• ½ cup sour cream (or Mexican crema or plain yogurt)
• ⅓ cup mayonnaise
• 1 –2 limes zested and juiced
• ½ cup chopped cilantro (or parsley)
• 1 –2 teaspoons chili powder
• Salt and pepper to taste

Optional Extras:

• Queso fresco or feta for variety
• Mexican crema for extra creaminess
• Chopped jalapeño for a spicy kick
• Paprika or chipotle powder for a smoky flavor

Instructions

 

1. Cook the Pasta:

• Boil salted water in a large pot.
• Cook pasta according to package directions until al dente (8–10 minutes).
• Drain and rinse with cold water. Set aside.

2. Grill the Corn:

• Brush fresh corn with oil or butter.
• Grill on medium-high heat, turning often until charred (7–10 minutes).
• Let it cool and slice kernels off the cob.
• If using canned or frozen corn, drain or thaw first. Sauté in a skillet until golden.

3. Make the Dressing:

• In a large bowl, whisk together sour cream, mayo, lime zest, and lime juice.
• Stir in chili powder, salt, and pepper.
• Adjust to taste with more lime juice or chili powder.

4. Combine Ingredients:

• Add cooled pasta and grilled corn to the dressing.
• Fold in crumbled cotija cheese and chopped cilantro.
• Mix gently to combine all ingredients.

5. Serve and Garnish:

• Transfer to a serving dish.
• Sprinkle with extra cotija cheese and chili powder if desired.
• Serve immediately for the best flavor.

Video

Notes

Nutrition Information (per serving)

• Calories: 350 kcal
• Total Fat: 15 g
• Protein: 8 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Sodium: 400 mg

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Explore More Delicious Recipes

If you enjoyed diving into the Mexican Street Corn Pasta Salad, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:

• Broccoli Manchurian Recipe
• Honey Hot Chicken Tenders
• Cottage Cheese Buffalo Chicken Dip
• Smoked Salmon Cheesecake
• Crescent Roll Pizza Recipe

Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!

FAQs