A quick, fresh salad that tastes like grilled corn and lime.
introduction
This Mexican Street Corn Pasta Salad mixes charred corn, creamy dressing, and salty cotija. It works for parties, picnics, or a weeknight side. If you like bold corn flavors, you may also enjoy spicy Mexican corn bites.
why make this recipe
You can make it fast. It uses simple ingredients. It feeds a crowd and holds well in the fridge. The flavors are bright, creamy, and a little smoky.
how to make Mexican Street Corn Pasta Salad
Make the pasta and cool it. Char the corn for smoky taste. Whisk the dressing and toss everything together. Chill a bit to let the flavors join.
Ingredients :
- 1 lb pasta shells or rotini
- 1 tablespoon kosher salt (for pasta water)
- 2 tablespoons olive oil
- 4-5 ears fresh corn (or 3 cups frozen/canned corn)
- 2 tablespoons butter (if using frozen corn)
- Salt and pepper to taste
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 cup cotija cheese (crumbled)
- ½ cup red onion (finely diced)
- ⅓ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced (optional))
- Salt and black pepper to taste
Directions :
- Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
- Char the Corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
- Make the Dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Combine Everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
- Garnish and Serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.
how to serve Mexican Street Corn Pasta Salad
Serve it cold or at room temperature. Put it in a big bowl for a potluck. Add extra lime wedges at the table. It pairs well with grilled meats, tacos, or chips.
how to store Mexican Street Corn Pasta Salad
Put leftovers in an airtight container. Refrigerate up to 3-4 days. The pasta will soak a bit of dressing over time. Stir before serving and add a splash of lime or a little extra crema if it seems dry.
tips to make Mexican Street Corn Pasta Salad
- Cook pasta just until al dente. Rinse with cold water to stop cooking.
- Char the corn well for the best smoky flavor.
- Taste and adjust salt and lime before serving.
- Use crema for a creamier, tangy dressing. Sour cream works fine too.
- If you use frozen corn, saute with butter first for texture.
- Crumble cotija fresh for the best salty kick.
variation (if any)
- Add black beans or diced avocado for more texture and protein.
- Use feta instead of cotija if you cannot find cotija.
- Make it vegan: use vegan mayo and omit cotija, add roasted pepitas for crunch.
- Add roasted poblano or bell pepper for color and flavor.
FAQs
Q: Can I make this ahead?
A: Yes. Make it a few hours or up to one day ahead. Keep it chilled and stir before serving.
Q: Can I use canned corn?
A: Yes. Drain and pat dry. You can char it in a hot pan for extra flavor.
Q: Is this spicy?
A: It is mild. Skip the jalapeño and cayenne for no heat. Add more cayenne or sliced hot peppers for more spice.
Q: Can I use a different pasta shape?
A: Yes. Rotini, shells, or any short pasta work well.
Q: How much lime should I add?
A: Start with 3 tablespoons of fresh lime juice. Add more to taste if you like it tangier.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A quick, fresh salad that combines charred corn, creamy dressing, and salty cotija, perfect for parties or a weeknight side.
Ingredients
- 1 lb pasta shells or rotini
- 1 tablespoon kosher salt (for pasta water)
- 2 tablespoons olive oil
- 4–5 ears fresh corn (or 3 cups frozen/canned corn)
- 2 tablespoons butter (if using frozen corn)
- Salt and pepper to taste
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 cup cotija cheese (crumbled)
- ½ cup red onion (finely diced)
- ⅓ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced (optional))
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
- Char the Corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
- Make the Dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Combine Everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
- Garnish and Serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving and adjust seasoning if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
