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This vibrant Mexican Street Corn Pasta Salad brings the authentic flavors of Mexican street food to your table in one irresistible dish! Loaded with charred sweet corn, al dente pasta, zesty jalapeños, fresh cilantro, crumbly Cotija cheese, and a creamy lime-chili dressing that will have everyone asking for seconds. Perfect for potlucks, BBQs, or a satisfying weeknight dinner!
Why This Mexican Street Corn Pasta Salad Will Become Your New Obsession
There’s something magical about the combination of sweet charred corn, tangy lime, and savory cheesy goodness that transports you straight to the vibrant streets of Mexico. As someone who’s tested countless pasta salad recipes for summer gatherings, I can confidently say this Mexican Street Corn Pasta Salad has claimed the top spot at our family’s table.
Last weekend, I brought this to our neighborhood cookout, and it disappeared faster than any other dish! Three people requested the recipe before I even made it back to my car. The beauty of this dish lies not just in its incredible flavor profile, but in how versatile and crowd-pleasing it is, whether served as a hearty side or a light main course.
What sets this pasta salad apart is the authentic combination of traditional elote (Mexican street corn) flavors with perfectly cooked pasta – creating a dish that’s both familiar and excitingly different from your typical pasta salad offerings.
What Makes This Recipe Special
- Flavor Explosion: The combination of sweet charred corn, tangy lime dressing, creamy Cotija cheese, and subtle heat creates a perfect balance in every bite
- Make-Ahead Friendly: Tastes even better after the flavors meld together, making it perfect for meal prep or preparing before a party
- Versatile: Works as a side dish or main course with added protein
- Crowd-Pleaser: Appeals to both kids and adults with adjustable spice levels
- Year-Round Accessibility: Works with fresh, frozen, or canned corn so you can enjoy it any season
Ingredients For Your Mexican Street Corn Pasta Salad
For the Pasta Salad:
- 1 pound rotini pasta (or other short pasta like bow ties or shells)
- 4 cups fresh corn kernels (from about 5-6 ears) or frozen corn, thawed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium red onion, finely diced
- 1 cup roasted red peppers, chopped
- 1-2 jalapeños, seeds removed and finely diced (adjust for heat preference)
- 1 cup fresh cilantro, chopped
- 1 cup Cotija cheese, crumbled (can substitute feta in a pinch)
- 1 avocado, diced (optional but recommended)
For the Zesty Dressing:
- ⅔ cup mayonnaise
- ⅓ cup sour cream (or Mexican crema)
- 3 tablespoons freshly squeezed lime juice
- Zest of 1 lime
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper to taste
Step-By-Step Instructions
1. Cook your pasta to perfection: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (typically 8-10 minutes). Remember: slightly firmer pasta works best for pasta salads as it maintains its texture better. Drain well and rinse under cold water to stop the cooking process. Toss with a small drizzle of olive oil to prevent sticking and set aside.
2. Prepare your dressing: While the pasta cooks, whisk together all dressing ingredients in a medium bowl until smooth and well combined. The dressing should have a beautiful orange-pink hue from the spices. Taste and adjust seasonings as needed – this is your flavor foundation!
3. Get that perfect char on your corn: In a large skillet, heat butter and olive oil over medium-high heat. Add corn kernels and cook without stirring too frequently – about 3-4 minutes – allowing some kernels to char slightly. This caramelization is what gives the authentic “street corn” flavor that makes this dish special. Season with a pinch of salt and pepper, then transfer to a plate to cool.
4. Assemble your masterpiece: In a large serving bowl, combine the cooled pasta, charred corn, diced red onion, roasted red peppers, jalapeños, and most of the cilantro (reserve some for garnish). Pour about ¾ of the dressing over the mixture and toss gently to coat everything evenly.
5. Final touches: Fold in most of the Cotija cheese (reserve some for topping) and the diced avocado if using. Drizzle the remaining dressing over the top, then sprinkle with the reserved cheese and cilantro. For the ultimate presentation, dust with a little extra chili powder and smoked paprika on top.
6. Let the flavors mingle: For best results, refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad tastes even better the next day!
Tips For Mexican Street Corn Pasta Salad Success
- Corn Options: Fresh summer corn delivers the best flavor, but frozen corn works wonderfully year-round. If using canned corn, drain and pat dry before charring.
- Heat Level Control: Remove all jalapeño seeds and membranes for mild heat, or leave some in for more kick. The cayenne in the dressing can also be adjusted.
- Make It Ahead: This salad can be prepared up to 24 hours in advance – just add the avocado right before serving to prevent browning.
- Protein Additions: Turn this into a main dish by adding grilled chicken, shrimp, or black beans.
- Cheese Substitutions: While Cotija gives the most authentic flavor, feta or queso fresco make excellent alternatives.
- Gluten-Free Option: Simply substitute your favorite gluten-free pasta – corn-based pasta works particularly well with these flavors.
Serving Suggestions
This Mexican Street Corn Pasta Salad pairs beautifully with:
- Grilled carne asada or chicken
- Fish tacos
- Grilled vegetables
- As part of a Mexican-themed buffet
- On its own as a light lunch or dinner
Frequently Asked Questions
How long does this pasta salad keep in the refrigerator? When stored in an airtight container, this pasta salad keeps well for 3-4 days. The flavors actually improve after a day in the refrigerator!
Can I make this dairy-free? Absolutely! Replace the butter with olive oil, use dairy-free mayo, and substitute the sour cream with dairy-free yogurt. Skip the Cotija cheese or use a plant-based feta alternative.
What’s the best way to char corn if I don’t have a skillet large enough? You can grill corn on the cob until lightly charred, then cut the kernels off, or roast corn kernels on a baking sheet at 425°F for about 15-20 minutes, stirring halfway through.
More Mexican-Inspired Recipes You’ll Love
- Authentic Chicken Enchiladas: Tender shredded chicken wrapped in corn tortillas with homemade enchilada sauce
- Quick & Easy Taco Soup: A hearty one-pot meal ready in under 30 minutes
- Mexican Rice Bowl with Lime Crema: A customizable family favorite with endless topping possibilities
- Grilled Elote (Mexican Street Corn on the Cob): The traditional version that inspired this pasta salad
Give this Mexican Street Corn Pasta Salad a try at your next gathering – I guarantee it will become your new go-to recipe! Drop a comment below to share your experience or any creative variations you discovered. Enjoy your flavor fiesta! Mexican White Trash Casserole