If you love the creamy, tangy, and smoky flavors of traditional Mexican street corn, then you are absolutely going to adore this Mexican Street Corn Pasta Salad Recipe. It takes all the best parts of esquites—the famous Mexican street food—and transforms them into a vibrant, colorful pasta salad that’s perfect for warm days, cookouts, or anytime you want a dish that packs a punch of flavor without fuss. The combination of charred corn, zesty lime, spicy chili powder, and crumbly cotija cheese over tender pasta creates a balance that’s both comforting and exciting. Trust me, once you try this salad, it might just become your go-to crowd-pleaser!
Ingredients You’ll Need
This Mexican Street Corn Pasta Salad Recipe relies on simple, fresh ingredients that come together beautifully to create layers of taste and texture. Each component plays its part—from the pasta’s satisfying chew to the creamy and zesty dressing, all topped off with smoky, spicy notes that make your taste buds dance.
- 12 ounces elbow macaroni or rotini pasta: These shapes hold the dressing and mix-ins deliciously well.
- 4 cups frozen or fresh corn kernels: Charred to bring out sweet, smoky complexity.
- 1 tablespoon olive oil: For perfectly sautéing the corn to a subtle golden finish.
- 1/2 cup mayonnaise: Adds creamy richness that ties the salad together.
- 1/4 cup sour cream: Brings a tangy note for balance.
- 1/4 cup fresh lime juice: Injects bright acidity to elevate every bite.
- 1 teaspoon chili powder: Provides the signature mild heat and smokiness.
- 1/2 teaspoon smoked paprika: Deepens the smoky flavor profile.
- 1/4 teaspoon cayenne pepper (optional): Adds an extra kick if you love spice.
- 1/2 teaspoon garlic powder: Delivers subtle savory undertones.
- Salt and black pepper to taste: Essential for seasoning everything perfectly.
- 1/2 cup cotija cheese, crumbled: Salty and crumbly, this cheese is a must for authenticity.
- 1/3 cup chopped cilantro: Fresh herbaceous brightness to brighten the salad.
- 1/4 cup red onion, finely diced: Provides a sharp crunch and bite.
- 1 jalapeño, seeded and minced (optional): For those who like a little heat and zest.
- Extra cotija, cilantro, and chili powder for garnish: For that final pop of flavor and color on top.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package directions until it reaches al dente perfection. This texture is key because you want the pasta to retain a slight bite—not mushy—so it stands up well in the salad. Once cooked, drain and rinse it under cold water to stop any further cooking and help cool it down for mixing later. Setting the pasta aside prepares you for the flavor-packed steps ahead.
Step 2: Char the Corn
In a large skillet over medium-high heat, warm the olive oil, then add the corn kernels. Sauté the corn for 7 to 10 minutes, stirring occasionally, until you see lovely little charred spots that give the corn that irresistible smoky-sweet character. This step is what truly brings the “street corn” feeling to the dish, mimicking that outdoor grill flavor. Once done, remove the pan from the heat and let the corn cool slightly.
Step 3: Prepare the Dressing
While the corn cools, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, optional cayenne, garlic powder, salt, and black pepper in a large bowl. This creamy, tangy dressing is the heart of the salad that ties all the ingredients together. Make sure to whisk it thoroughly until smooth and well combined.
Step 4: Combine and Toss
Now add the cooled pasta and charred corn into your dressing bowl. Toss them together until each piece is evenly coated. Next, fold in the cotija cheese, chopped cilantro, finely diced red onion, and minced jalapeño if you’re using one. Give it all a gentle but thorough toss to distribute the flavors and ingredients beautifully throughout your salad.
Step 5: Chill Before Serving
For best results, chill the salad in the refrigerator for at least 30 minutes. This resting time allows the flavors to marry, and the textures to meld, making every bite even more satisfying. Before serving, give it a gentle toss to refresh the mix.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For that authentic finishing touch, sprinkle extra crumbled cotija cheese, fresh cilantro leaves, and a dash of chili powder over the top just before serving. These garnishes add an inviting pop of color and amplify the Mexicana vibes, making the salad look as irresistible as it tastes.
Side Dishes
This salad pairs brilliantly with grilled meats like chicken or steak, making it a vibrant sidekick at any barbecue or picnic. It also complements lighter mains such as fish tacos or a fresh green salad for a well-rounded meal that’s bursting with flavor and freshness.
Creative Ways to Present
Serve this Mexican Street Corn Pasta Salad Recipe in colorful bowls or mason jars to elevate its visual appeal, perfect for casual outdoor gatherings or potlucks. You can also use it as a hearty filling for stuffed bell peppers or as a topping for avocado halves to impress guests with inventive plating.
Make Ahead and Storage
Storing Leftovers
Leftovers of this pasta salad can be stored in an airtight container in the refrigerator for up to three days. Because of the creamy dressing, it’s best enjoyed chilled, and you might want to give it a quick stir before serving again.
Freezing
This salad is not ideal for freezing due to the mayonnaise and sour cream dressing which can separate when thawed. For the freshest flavor and texture, enjoy it fresh within a few days of making it.
Reheating
Since it’s meant to be served cold or at room temperature, reheating isn’t necessary. If you want to serve it slightly warmer, let it sit at room temperature for 15 to 20 minutes before enjoying. This way, all the flavors will shine without losing the salad’s creamy charm.
FAQs
Can I use grilled corn instead of sautéed corn?
Absolutely! Grilled corn adds an even smokier depth and can be a great way to enhance the flavor of this Mexican Street Corn Pasta Salad Recipe. Just cut the kernels off the cob after grilling and proceed as usual.
Is there a dairy-free alternative for cotija cheese?
While cotija is traditional, you can substitute it with a dairy-free crumbly cheese or nutritional yeast for a similar savory flavor. Just keep in mind it won’t have the same salty tang but will still complement the dish nicely.
Can I make this salad vegan?
Yes! Replace mayonnaise and sour cream with vegan versions, or use creamy avocado blended with lime juice as a dressing base. Skip the cheese or use a plant-based alternative to keep this Mexican Street Corn Pasta Salad Recipe entirely vegan and delicious.
What can I add to make it a full meal?
Consider adding grilled chicken, black beans, or even cooked shrimp to bulk up this salad and turn it into a satisfying main course. The flavors pair wonderfully, and the added protein makes it perfect for lunch or dinner.
How spicy is this salad?
The level of heat is adjustable. You can omit the jalapeño and cayenne pepper for a milder salad, or keep them in to enjoy a gentle kick that complements the smoky and tangy elements without overwhelming your palate.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is an absolute winner for anyone looking to combine fresh, bold, and comforting flavors into one dish. It’s incredibly fun to make, versatile to serve, and guaranteed to bring smiles around the table. Give it a whirl next time you want to impress friends or simply treat yourself to a vibrant taste of Mexican culinary magic at home!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including 30 minutes chill time)
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Pasta Salad combines tender elbow macaroni with charred corn kernels and a creamy, tangy dressing spiced with chili powder and smoked paprika. Enhanced with cotija cheese, fresh cilantro, and a hint of jalapeño, this salad is a flavorful and refreshing dish perfect for summer gatherings or as a zesty side.
Ingredients
Pasta
- 12 ounces elbow macaroni or rotini pasta
Corn
- 4 cups frozen or fresh corn kernels
- 1 tablespoon olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins and Garnish
- 1/2 cup cotija cheese, crumbled
- 1/3 cup chopped cilantro
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- Extra cotija cheese, cilantro, and chili powder for garnish
Instructions
- Cook the pasta: Prepare the elbow macaroni or rotini pasta according to the package instructions until al dente. Drain well and rinse under cold water to halt the cooking process. Set aside to cool.
- Char the corn: Heat a large skillet over medium-high heat and add the olive oil. Add the corn kernels and sauté for 7 to 10 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat and allow it to cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, cayenne pepper (if using), garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, finely diced red onion, and minced jalapeño (if using) to the bowl with the dressing. Toss thoroughly until all ingredients are evenly coated with the dressing.
- Adjust and chill: Taste the salad and adjust the seasoning with additional salt, pepper, or spices as preferred. Cover and chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve and garnish: Before serving, sprinkle extra cotija cheese, fresh cilantro, and a light dusting of chili powder over the top for garnish and added flavor.
Notes
- You can use grilled corn on the cob instead of sautéed corn for a smoky, authentic flavor.
- For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.
- Add grilled chicken or black beans to boost the protein content and make the salad more filling.
