Mexican Street Corn Pasta Salad

A bright, creamy salad that mixes the flavors of Mexican street corn with pasta.

introduction

This Mexican Street Corn Pasta Salad is fresh, creamy, and easy to make. It mixes charred corn, pasta, herbs, cheese, and a tangy yogurt-lime dressing. If you like more heat, try spicy Mexican corn bites for a similar kick.

why make this recipe

• It cooks fast and uses simple ingredients.
• It works for picnics, potlucks, or weeknight dinners.
• You can use fresh, frozen, or canned corn.
• It tastes like Mexican street corn but is easier to eat and share.

how to make Mexican Street Corn Pasta Salad

1. Char the corn (optional). Heat a pan on medium. Sauté frozen or canned corn until lightly charred, about 5 minutes. Let cool.
2. Cook the pasta. Boil salted water and cook 1 1/2 cup dried pasta until al dente. Drain and cool slightly.
3. Mix the salad. In a large bowl, combine the cooled corn, cooked pasta, 4 green onions, 1/4 cup chopped cilantro, 1/2 small red onion, 1/2 red bell pepper, 1 small jalapeno (optional), and 1/2 cup cotija or feta cheese.
4. Make the dressing. Whisk 6 tbsp Greek yogurt (or 3 tbsp mayo + 3 tbsp sour cream) with juice of 1 lime, 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp salt.
5. Combine. Pour the dressing over the salad and stir until even.
6. Serve. Add extra chili powder, cilantro, and cotija or feta on top if you like.

Ingredients :

• 4 cups corn (fresh, frozen or canned drained)
• 1 1/2 cup dried pasta (of choice)
• 1/4 cup cilantro (or parsley, chopped)
• 4 green onions (finely chopped)
• 1/2 cup cotija cheese (or feta, crumbled)
• 1/2 small red onion (finely diced)
• 1/2 red bell pepper (finely diced)
• 1 small jalapeno (seeds removed, finely diced, optional)
• 6 tbsp Greek yogurt (or 3 tbsp mayonnaise and 3 tbsp sour cream)
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• Chili powder (optional, to serve)
• Cilantro (or parsley, to serve)
• Cotija cheese (or feta cheese crumbled, to serve)

Directions :

Optional: In a cast iron pan or regular frying pan on medium heat sauté the frozen or canned corn until lightly charred, approximately 5 minutes. Set aside to cool. Bring a large pot of salted water to a boil. Cook pasta of choice according to package instructions until cooked al dente. Drain and set aside. In a large bowl, mix together the cooled corn, cooked pasta, green onions, cilantro, red onion, red pepper, jalapeno, and cheese. In a small bowl, mix together the dressing ingredients. Pour the dressing over the salad and stir until evenly combined. Serve with additional chili powder, chopped cilantro, and cotija or feta cheese. Enjoy!

how to serve Mexican Street Corn Pasta Salad

• Serve it warm, room temperature, or chilled.
• Top with extra cotija or feta and a sprinkle of chili powder.
• Pair with grilled meats, tacos, or a green salad.
• Bring to potlucks in a wide bowl for easy serving.

how to store Mexican Street Corn Pasta Salad

• Refrigerate in an airtight container for up to 3 days.
• The pasta will soak up dressing over time. Stir before serving and add a splash of lime juice or a little extra yogurt if it seems dry.
• Do not freeze; the texture will change.

tips to make Mexican Street Corn Pasta Salad

• Char the corn for a smoky, authentic taste. Skip charring if short on time.
• Cook pasta a bit al dente so it holds up when mixed with dressing.
• Taste and adjust salt, lime, or chili powder before serving.
• Use plain yogurt to keep it lighter, or mayo + sour cream for a richer taste.
• Remove jalapeno seeds for less heat.

variation (if any)

• Add black beans or chopped avocado for more texture.
• Swap cotija for feta if needed.
• Use lime zest for extra brightness.
• Make it spicy with extra chili powder or hot sauce.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make it a few hours ahead and refrigerate. Stir before serving and add a bit more lime or yogurt if needed.

Q: Can I use frozen corn?
A: Yes. Thaw and pat dry, then sauté to char if you like. Or use it straight after thawing for a quicker salad.

Q: What can I use instead of cotija cheese?
A: Use crumbled feta or a mild crumbly cheese as a substitute.

Q: Is this recipe gluten-free?
A: It can be. Use a gluten-free pasta to make it gluten-free.

Q: Can I make it vegan?
A: Yes. Use vegan yogurt or a mayo substitute and skip the cheese or use a vegan cheese.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bright, creamy salad that combines the flavors of Mexican street corn with pasta, perfect for picnics or weeknight dinners.

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Ingredients

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• 4 cups corn (fresh, frozen, or canned, drained)
• 1 1/2 cups dried pasta (of choice)
• 1/4 cup chopped cilantro (or parsley)
• 4 green onions (finely chopped)
• 1/2 cup cotija cheese (or feta, crumbled)
• 1/2 small red onion (finely diced)
• 1/2 red bell pepper (finely diced)
• 1 small jalapeno (seeds removed, finely diced, optional)
• 6 tbsp Greek yogurt (or 3 tbsp mayonnaise and 3 tbsp sour cream)
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• Chili powder (optional, to serve)
• Cilantro (or parsley, to serve)
• Cotija cheese (or feta cheese, crumbled, to serve)

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Instructions

1. Char the corn (optional). Heat a pan on medium. Sauté frozen or canned corn until lightly charred, about 5 minutes. Let cool.
2. Cook the pasta. Boil salted water and cook 1 1/2 cups dried pasta until al dente. Drain and cool slightly.
3. Mix the salad. In a large bowl, combine the cooled corn, cooked pasta, green onions, cilantro, red onion, red bell pepper, jalapeno, and cheese.
4. Make the dressing. Whisk Greek yogurt (or mayo + sour cream) with lime juice, chili powder, cumin, and salt.
5. Combine. Pour the dressing over the salad and stir until even.
6. Serve. Add extra chili powder, cilantro, and cotija or feta on top if you like.

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Notes

Refrigerate leftovers in an airtight container for up to 3 days. The pasta may soak up the dressing; stir before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg