why make this recipe
This salad mixes the smoky, tangy taste of Mexican street corn with pasta. It is easy to make, feeds a group, and works well for picnics or weeknight dinners. The flavors are bright and familiar, and the salad keeps well in the fridge.
introduction
Mexican Street Corn Pasta Salad is a simple, tasty dish with grilled corn, creamy dressing, and salty Cotija cheese. If you like corn with bold flavors, try the related spicy Mexican corn bites for another easy side. The salad is cool, refreshing, and quick to finish.
how to make Mexican Street Corn Pasta Salad
- Cook pasta in salted boiling water until al dente. Rinse with cold water and drain.
- Char the corn by grilling or by cooking canned/frozen corn in a hot skillet until lightly browned.
- Make the dressing by mixing mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Add salt and pepper to taste.
- In a large bowl, mix pasta, charred corn, red onion, jalapeño (if using), and cilantro.
- Pour the dressing over the salad and toss until everything is coated.
- Fold in the crumbled Cotija cheese gently. Taste and adjust seasoning.
- Chill at least 30 minutes before serving.
Ingredients :
- 2 cups cooked rotini, fusilli, bowtie, or penne (al dente)
- 2 cups grilled corn (fresh, canned, or frozen)
- ½ small red onion, finely diced
- 1 small jalapeño, minced (optional)
- 2 tbsp chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
- ½ cup Cotija cheese, crumbled
- Garnish: more Cotija, lime wedges, cilantro, chili powder
Directions :
- Boil salted water and cook pasta until al dente. Rinse with cold water, drain, and set aside.
- Grill corn or sauté frozen/canned corn in a hot skillet until lightly charred.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Season with salt and pepper.
- In a large bowl, combine pasta, corn, red onion, jalapeño, and cilantro. Toss with dressing until well coated.
- Gently fold in the crumbled Cotija cheese. Adjust seasoning if needed.
- Refrigerate for at least 30 minutes.
- Garnish with extra Cotija, chili powder, and lime wedges before serving. Serve cold or at room temperature. Keep in an airtight container in the fridge. Use within 3–4 days for best taste. Stir gently before serving again. Do not freeze — the dressing and cheese may separate.
how to serve Mexican Street Corn Pasta Salad
Serve chilled or at room temperature. Offer lime wedges and extra Cotija on the side. It pairs well with grilled meats, tacos, or as a potluck side. Use a large bowl so people can scoop easily.
how to store Mexican Street Corn Pasta Salad
Keep the salad in an airtight container in the fridge. Use within 3–4 days for best flavor. Stir gently before serving again. Do not freeze, as the dressing and cheese will separate.
tips to make Mexican Street Corn Pasta Salad
- Cook pasta one minute less than package time for best texture.
- Char the corn well for smoky flavor.
- Chill at least 30 minutes so flavors blend.
- Add jalapeño little by little if you want less heat.
- Use fresh lime juice for brighter taste.
variation (if any)
- Add black beans or grilled chicken for more protein.
- Swap Cotija for feta if you can’t find it.
- Make it vegan: use vegan mayo, vegan sour cream, and a dairy-free cheese or omit the cheese.
- Swap pasta for quinoa for a gluten-free option (use certified gluten-free pasta if needed).
FAQs
Q: Can I use canned or frozen corn?
A: Yes. Sauté canned or thawed frozen corn in a hot skillet until it gets some char for best flavor.
Q: How long does the salad keep in the fridge?
A: Store in an airtight container and use within 3–4 days. Stir before serving.
Q: Can I make this ahead?
A: Yes. Make it a few hours before serving and chill. Avoid freezing.
Q: Can I use a different cheese?
A: Yes. Feta or queso fresco are good substitutes if you don’t have Cotija.
Q: Is this recipe spicy?
A: It is mild. Leave out the jalapeño or reduce chili powder to make it less spicy.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A refreshing and easy Mexican Street Corn Pasta Salad, bringing together the smoky flavors of grilled corn with pasta and a creamy dressing.
Ingredients
- 2 cups cooked rotini, fusilli, bowtie, or penne (al dente)
- 2 cups grilled corn (fresh, canned, or frozen)
- ½ small red onion, finely diced
- 1 small jalapeño, minced (optional)
- 2 tbsp chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
- ½ cup Cotija cheese, crumbled
Instructions
- Boil salted water and cook pasta until al dente. Rinse with cold water, drain, and set aside.
- Grill corn or sauté frozen/canned corn in a hot skillet until lightly charred.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Season with salt and pepper.
- Combine pasta, corn, red onion, jalapeño, and cilantro in a large bowl. Toss with dressing until well coated.
- Gently fold in the crumbled Cotija cheese. Adjust seasoning if needed.
- Refrigerate for at least 30 minutes.
- Garnish with extra Cotija, chili powder, and lime wedges before serving. Serve cold or at room temperature.
Notes
For best results, cook pasta one minute less than package time for optimum texture. Char the corn thoroughly for a smoky flavor. Chill the salad for at least 30 minutes to allow flavors to blend.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg
