Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups cooked pasta (rotini or elbow macaroni works well); 2 cups corn kernels (fresh or frozen, roasted); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/2 cup crumbled cotija cheese; 2 tbsp fresh lime juice; 1 tsp chili powder; 1 tsp smoked paprika; 1/4 cup chopped fresh cilantro; Salt and pepper to taste; Optional: Hot sauce, extra lime wedges, and cilantro for garnish

Jump to Recipe·Print Recipe

Why You’ll Love Mexican Street Corn Pasta Salad Recipe

This recipe is a crowd-pleaser that combines the best of both worlds: the vibrant, mouthwatering flavors of Mexican street corn and the comfort of a pasta salad. It’s light yet satisfying, with a creamy dressing that enhances the sweet roasted corn. The addition of cotija cheese, cilantro, and chili powder takes it up a notch, offering a perfect balance of creaminess, tang, and spice. You can enjoy it as a side dish or a main, and it’s perfect for meal prep as it gets even better after sitting in the fridge for a few hours.

Ingredients

8 oz. elbow pasta (or your favorite pasta)
2 cups corn kernels (fresh or frozen, roasted or grilled)
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp fresh lime juice
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp ground cumin
1/2 cup cotija cheese, crumbled (or feta cheese)
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to package directions. Once cooked, drain and rinse under cold water to cool the pasta down.
If you are using fresh corn, roast it by placing it on a grill or in a hot skillet with a little bit of oil until it’s lightly charred. If you’re using frozen corn, sauté it in a pan until it’s heated through and slightly caramelized.
In a large bowl, combine the cooled pasta and roasted corn.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
Pour the dressing over the pasta and corn mixture, stirring to combine.
Add cotija cheese and cilantro, then gently toss to combine everything evenly.
Chill the pasta salad in the fridge for at least 1 hour before serving to allow the flavors to meld together.
Garnish with extra cotija cheese, cilantro, or a sprinkle of chili powder before serving if desired.

Servings and timing

This recipe serves approximately 6-8 people as a side dish. It will take around 20 minutes to prepare the ingredients, plus an additional hour to chill in the refrigerator.

Variations

Grilled Chicken: For added protein, mix in some grilled chicken breast for a more filling meal.
Veggie Option: Add diced red bell peppers, cucumbers, or cherry tomatoes for extra crunch and freshness.
Spicy Kick: If you love spice, toss in some chopped jalapeños or a dash of hot sauce for an added heat boost.
Vegan Option: Use vegan mayo and sour cream, and swap the cotija cheese for a dairy-free alternative.

Storage/Reheating

Storage: Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. It gets even more flavorful as it sits!
Reheating: This pasta salad is best served cold and doesn’t need reheating. If you prefer it at room temperature, take it out of the fridge 20-30 minutes before serving.

FAQs

1. Can I use canned corn instead of fresh or frozen?

Yes, canned corn will work just fine. Be sure to drain and rinse it before adding it to the salad.

2. Can I make this ahead of time?

Yes, this pasta salad can be made ahead of time. In fact, it’s even better after sitting in the fridge for a few hours, allowing the flavors to meld together.

3. What type of pasta is best for this salad?

Any short pasta will work well, such as elbow macaroni, rotini, or penne. Choose whatever you prefer or have on hand.

4. Can I use a different type of cheese?

Cotija is the traditional cheese used in Mexican street corn, but you can substitute it with feta cheese for a similar texture and flavor. You could also use Parmesan if you prefer.

5. Can I make this recipe spicier?

Absolutely! If you like heat, feel free to add jalapeños, hot sauce, or extra chili powder to your taste.

6. Is this recipe gluten-free?

No, this recipe contains pasta, which is typically made from wheat. However, you can swap the pasta with a gluten-free variety to make it gluten-free.

7. Can I add other vegetables to this pasta salad?

Yes, you can add diced cucumbers, tomatoes, or bell peppers for extra color and texture.

8. How long will this pasta salad last in the fridge?

This pasta salad will last for about 3-4 days in the refrigerator. It’s best to eat it within that time for optimal freshness.

9. Can I serve this warm?

While this pasta salad is typically served cold, you can serve it at room temperature if you prefer.

10. Can I use a different type of dressing for this recipe?

Yes, you can try a different dressing, such as a tangy yogurt-based dressing or even a vinaigrette if you prefer something lighter.

Conclusion

Mexican Street Corn Pasta Salad is the perfect dish to bring to any gathering, combining creamy, tangy, and smoky flavors in a refreshing and satisfying way. Whether you enjoy it as a side dish or a main, it’s a guaranteed hit. With simple ingredients, easy prep, and tons of versatility, it’s a must-try recipe for your next cookout or potluck!

Mexican Street Corn Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Street Corn Pasta Salad combines the bold and vibrant flavors of Mexican street corn with creamy pasta for a refreshing and unique side dish. With roasted corn, zesty lime, fresh cilantro, and a hint of chili, it’s the perfect summer dish. Ideal for barbecues, picnics, and potlucks, this easy-to-make recipe is sure to be a crowd-pleaser.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: No-cook,
Cuisine: Mexican, American
Diet: Vegetarian

Instructions

Prepare the Corn: If using fresh corn, grill or roast the corn until slightly charred and tender. Cut the kernels off the cob. If using frozen corn, simply thaw and roast it in a pan until slightly crispy.
Cook the Pasta: Cook the pasta according to the package instructions, then drain and rinse under cold water to stop the cooking process.
Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth.
Assemble the Salad: Add the cooled pasta and corn to the bowl with the dressing. Toss everything together until the pasta is well-coated.
Finish and Serve: Fold in the crumbled cotija cheese and chopped cilantro. Taste and adjust the seasoning with more salt, pepper, or lime juice, if needed.
Garnish with additional cilantro, lime wedges, and hot sauce if desired. Serve chilled or at room temperature.

Notes

For an extra kick, add some diced jalapeños or sprinkle with extra chili powder.
The salad can be made ahead of time and stored in the fridge for up to 2 days.
You can substitute cotija cheese with feta if necessary.