Mexican Street Corn Pasta Salad Recipe
Introduction
This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on traditional pasta salad. Combining the smoky sweetness of charred corn with a creamy, tangy dressing, it’s perfect for summer gatherings or a tasty weeknight side dish.
Ingredients
- 2 1/2 cups small shell pasta (dry)
- 10 oz corn (frozen, fresh, or canned)
- 1/2 cup Cotija cheese (crumbled)
- 1 small red onion (diced)
- 2 Jalapeños (seeds removed and chopped)
- 1/3 cup fresh cilantro (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup lime juice
- 1 teaspoon lime zest
- Salt and pepper (to taste)
Instructions
- Step 1: Cook the pasta according to the package directions until al dente. Drain well and transfer to a large bowl. Drizzle with a little oil and stir gently to prevent sticking.
- Step 2: Prepare the corn by thawing if frozen or draining thoroughly if canned. In a non-stick skillet over medium heat, cook the corn, stirring occasionally for 6–8 minutes until lightly charred. Optionally, season with paprika, cumin, and garlic powder for extra flavor.
- Step 3: Mix all dressing ingredients—mayonnaise, sour cream (or Greek yogurt), lime juice, lime zest, garlic, chili powder, sea salt, black pepper, garlic powder, and cayenne pepper—in a small bowl. Set aside.
- Step 4: Add the charred corn, diced red onion, chopped jalapeños, cilantro, and crumbled Cotija cheese to the bowl with pasta. Gently toss to combine.
- Step 5: Pour the dressing over the pasta mixture. Stir gently until everything is evenly coated.
- Step 6: Serve immediately or chill before serving. Enjoy with tortilla chips and lime wedges on the side for added zest.
Tips & Variations
- For extra smoky flavor, consider grilling fresh corn instead of cooking it in a pan.
- Substitute Cotija cheese with crumbled feta if Cotija is unavailable.
- Add diced avocado or cherry tomatoes for additional texture and freshness.
- Swap sour cream with Greek yogurt for a lighter, tangier dressing.
- If you prefer less heat, reduce or omit the jalapeños and cayenne pepper.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving as the dressing may settle. This salad is best enjoyed chilled but can be served at room temperature as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, small shapes like rotini, fusilli, or elbow macaroni work well in this salad and hold the dressing nicely.
Is it okay to make this salad ahead of time?
Absolutely. In fact, letting the salad chill for at least an hour helps flavors meld. Just stir before serving and add any fresh garnishes last.
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A vibrant and creamy Mexican Street Corn Pasta Salad featuring al dente shell pasta, charred corn, zesty lime dressing, and a blend of Cotija cheese, jalapeños, and fresh cilantro. Perfect as a flavorful side dish or a light main for summer gatherings.
Ingredients
Scale
Pasta and Corn
- 2 1/2 cups small shell pasta (dry)
- 10 oz corn (frozen, fresh or canned)
Vegetables and Herbs
- 1 small red onion (diced)
- 2 Jalapeños (seeds removed and chopped)
- 1/3 cup fresh cilantro (chopped)
- 2 cloves garlic (minced)
Spices and Seasonings
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Optional for corn seasoning: paprika, cumin, garlic powder
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup lime juice
- 1 teaspoon lime zest
- Salt and pepper (to taste)
Cheese
- 1/2 cup Cotija cheese (crumbled)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the small shell pasta according to the package directions until al dente. Drain the pasta and transfer it to a large bowl. Drizzle lightly with oil and gently stir to prevent sticking.
- Prepare the corn: If using frozen corn, thaw it completely. If canned, drain well. Heat a non-stick skillet over medium heat. Add the corn and cook, stirring frequently, for 6-8 minutes until the corn is lightly charred. Season with paprika, cumin, garlic powder, salt, and pepper as desired.
- Make the dressing: In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and black pepper. Mix well until smooth and creamy.
- Assemble the salad: To the bowl with cooled pasta, add the charred corn, diced red onion, chopped jalapeños, minced garlic, cilantro, and crumbled Cotija cheese. Gently stir to combine all the ingredients evenly.
- Add the dressing: Pour the prepared creamy dressing over the pasta mixture. Toss gently until everything is well coated with the dressing and flavors are evenly distributed.
- Serve: Serve the Mexican Street Corn Pasta Salad chilled or at room temperature, accompanied by tortilla chips and lime wedges for extra zest and crunch.
Notes
- For extra smoky flavor, you may grill the corn on the cob and then cut it off for the salad.
- Adjust the spiciness by adding more or fewer jalapeños and cayenne pepper.
- You can substitute Cotija cheese with feta if Cotija is unavailable.
- Leftovers keep well refrigerated for up to 3 days.
- For a lighter version, use Greek yogurt instead of sour cream and reduce mayonnaise by half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, pasta salad, corn pasta salad, summer salad, creamy pasta salad, cotija cheese, cilantro, jalapeños
