The Zesty Mexican Street Corn Pasta Salad Recipe You’ll Love

Whipping up this mexican street corn pasta salad brings vibrant flavors straight from street vendor stalls to your kitchen.

Summer gatherings demand something special that sparks conversation and delights taste buds.

Fresh corn kernels dance alongside zesty lime and creamy cheese, creating a melody of textures.

Charred ingredients add smoky depth to each colorful bite.

Crisp cilantro and tangy mayo weave through tender pasta strands, promising a dish that feels both familiar and exciting.

Simple ingredients combine into something magical that makes you want to gather friends around the table.

Dive into this crowd-pleasing recipe that turns an ordinary meal into an unforgettable celebration of bold, spirited cuisine.

Why Mexican Street Corn Pasta Salad Stands Out

• Grill and Elevate Flavor: Charring corn kernels creates a smoky, caramelized taste that transforms this pasta salad from ordinary to extraordinary.
• Customize Your Kick: Adjust spice levels by adding more or less jalapeño, making it perfect for everyone from mild-loving kids to heat-seeking adults.
• Quick and Crowd-Pleasing Dish: This Mexican-inspired pasta salad comes together rapidly, offering a zesty side that's sure to impress at potlucks, barbecues, and family gatherings.
• Protein-Packed Versatility: Easily turn this into a complete meal by adding grilled chicken, shrimp, or black beans for a more substantial and satisfying option.

Ingredients You’ll Need For Mexican Street Corn Pasta Salad

• Pasta: A crucial component that provides the foundation for this salad.
• Water: Essential for cooking the pasta to perfect al dente texture.

• Corn: Fresh corn kernels that are charred to add a smoky, caramelized flavor to the dish.

• Mayonnaise, Sour Cream: Create a rich and creamy base for the dressing.
• Lime Juice: Adds brightness and tanginess to balance the creamy elements.

• Chili Powder, Garlic Powder, Salt, Black Pepper: Provide depth and enhance the overall flavor profile of the salad.

• Cotija Cheese: A crumbly Mexican cheese that adds a salty and distinctive taste.
• Cilantro, Green Onions: Fresh herbs that bring vibrant color and aromatic freshness.

• Jalapeño: Offers an optional spicy kick to the pasta salad.

How To Make Mexican Street Corn Pasta Salad

Step 1: Char Corn Kernels

Husk the corn and position it over an open flame or grill. Rotate the corn periodically to ensure even charring, creating a lightly caramelized and smoky flavor. The kernels should develop a beautiful golden-brown color with some slight blackening.

Step 2: Cook Pasta

Bring a large pot of water to a rolling boil and generously season with salt. Add pasta and cook until it reaches al dente texture, typically taking 8-10 minutes. Drain the pasta and immediately rinse with cold water to stop the cooking process and prevent further softening.

Step 3: Slice Corn Kernels

Using a sharp knife, carefully slice the charred corn kernels directly off the cob into a spacious mixing bowl. Ensure you capture all the juicy, smoky kernels.

Step 4: Prepare Creamy Dressing

• Mayonnaise
• Sour cream
• Lime juice
• Chili powder
• Garlic powder
• Salt
• Black pepper

Blend until you create a smooth, tangy, and creamy dressing with a perfect balance of flavors.

Step 5: Combine Pasta and Corn

Add the cooked pasta to the bowl containing the charred corn kernels. Pour the prepared dressing over the mixture, ensuring complete coverage.

Step 6: Incorporate Cotija Cheese

Gently fold in crumbled cotija cheese, distributing it evenly throughout the salad. The cheese will add a delightful salty and creamy element to the dish.

Step 7: Add Fresh Herbs and Spice

• Chopped cilantro
• Sliced green onions
• Diced jalapeño (optional)

These additions will bring vibrant flavor, color, and a touch of heat to the pasta salad.

Step 8: Chill and Marinate

Cover the pasta salad and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and develop, creating a more complex and delicious dish.

Step 9: Final Touches and Serving

Before serving, taste the salad and adjust the seasoning if needed. Garnish with additional cotija cheese and a light sprinkle of chili powder for an extra flavor boost and visual appeal.

Pro Tips For Mexican Street Corn Pasta Salad

• Char Corn Perfectly: Rotate ears slowly over flame for even, smoky caramelization without burning kernels.
• Salt Pasta Water Generously: Create flavorful base by adding enough salt to make water taste like sea, ensuring pasta absorbs seasoning during cooking.
• Chill for Maximum Flavor: Refrigerate salad at least 30 minutes to allow ingredients to blend and develop deeper, more complex taste profile.
• Balance Dressing Carefully: Whisk mayo, sour cream, and lime juice in balanced proportions to achieve creamy yet tangy coating without overwhelming other ingredients.
• Customize Heat Level: Adjust jalapeño quantity to personal spice preference, removing seeds for milder version or adding extra for more intense kick.

Tasty Mixes For Mexican Street Corn Pasta Salad

• Gluten-Free Pasta Twist: Replace traditional pasta with gluten-free corn or rice pasta for those with wheat sensitivities.
• Vegan Corn Fiesta: Swap cotija cheese with nutritional yeast, use vegan mayonnaise and sour cream alternatives for a plant-based version.
• Mexican Street Corn Bowl: Transform the salad into a grain bowl by replacing pasta with quinoa or brown rice for a heartier base.
• Spicy Chipotle Remix: Add chipotle peppers in adobo sauce instead of jalapeños for a smokier, deeper heat profile in the dressing.

What Pairs Well With Mexican Street Corn Pasta Salad

• Crisp White Wine Pairing: Select a bright, zesty sauvignon blanc to complement the tangy lime and chili notes, cutting through the creamy dressing with refreshing acidity.
• Grilled Protein Partner: Serve alongside spicy grilled chicken or shrimp to enhance the Mexican-inspired flavor profile, creating a complete and satisfying meal.
• Bold Beverage Match: Pour an ice-cold Mexican lager like Modelo or Pacifico, which harmonizes perfectly with the salad's smoky corn and spicy undertones.
• Fresh Side Suggestion: Add a simple mixed green salad with avocado slices to balance the rich, creamy pasta and provide a lighter contrast to the bold flavors.

How To Store Mexican Street Corn Pasta Salad

• Store in an airtight container for up to 3-4 days in the coldest part of the refrigerator. Keep the salad fresh by pressing plastic wrap directly onto the surface to prevent air exposure.
• Not recommended due to mayo-based dressing, which can separate and become watery when thawed. Pasta and corn will lose their optimal texture.
• Gently warm in microwave at 50% power in short 15-second intervals, stirring between each to distribute heat evenly. Add a splash of lime juice or water to restore moisture if needed.
• If salad seems dry after storage, quickly revive by mixing in extra dressing, a dollop of sour cream, or a drizzle of olive oil to restore creaminess and bring back vibrant flavors.

FAQs For Mexican Street Corn Pasta Salad

• Why char the corn kernels?

Charring caramelizes the corn’s natural sugars, creating a deeper, smokier flavor that adds complexity and richness to the pasta salad.

• Can I use frozen corn instead of fresh?

While fresh corn is recommended, you can use frozen corn. Just ensure it’s thawed and pat dry before lightly charring to achieve similar caramelized edges.

• Is cotija cheese necessary?

Cotija is traditional and provides a salty, crumbly texture, but you can substitute with feta or queso fresco if cotija is unavailable.

• How spicy will this pasta salad be?

The chili powder and optional jalapeños add mild heat. You can control spice levels by adjusting jalapeño quantity or omitting them entirely for a milder version.

Mexican Street Corn Pasta Salad Recipe

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4.7 from 35 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Mexican street corn pasta salad brings zesty southwest flavors to your summer table. Creamy, tangy, and packed with grilled corn and bold spices, you’ll crave this crowd-pleasing dish at every gathering.

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Ingredients

Scale 1x2x3x

Corn and Pasta

• 3 ears fresh corn
• 1 lb pasta (rotini or shells)

Protein and Cheese

• 1/2 cup cotija cheese
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Seasoning and Garnish

• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 green onions, chopped
• 1 jalapeño, diced (optional)

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Instructions

1. Husk the corn and char kernels over an open flame or grill until lightly caramelized and smoky, rotating occasionally for even browning.
2. Cook pasta in generously salted boiling water until al dente, typically 8-10 minutes. Drain and rinse with cold water to halt cooking process.
3. Slice charred corn kernels directly off the cob into a spacious mixing bowl.
4. Whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper to create a creamy, tangy dressing.
5. Add cooked pasta to the bowl with corn kernels, then pour the prepared dressing over the mixture.
6. Gently fold in crumbled cotija cheese, ensuring even distribution throughout the salad.
7. Incorporate chopped cilantro, green onions, and diced jalapeño (if using) for vibrant flavor and texture.
8. Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and develop.
9. Before serving, taste and adjust seasoning if needed, then garnish with additional cotija cheese and a sprinkle of chili powder.

Notes

• Char corn carefully to develop smoky flavor without burning, rotating constantly for even caramelization.
• Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent mushy texture.
• Use room temperature ingredients for better dressing consistency and flavor blending.
• For gluten-free option, swap regular pasta with chickpea or corn-based pasta alternatives.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 30 mg