Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 12 oz rotini or penne pasta; 3 cups corn kernels (fresh, canned, or frozen and thawed); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeño, seeded and finely chopped; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons lime juice; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup crumbled cotija cheese; 1/4 cup fresh cilantro, chopped

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Get ready to fall head over heels for Mexican Street Corn Pasta Salad! This vibrant and utterly irresistible salad combines all the punchy, smoky, and creamy flavors of classic elote with the heartiness of pasta. Each forkful is a celebration: sweet charred corn, crisp bell peppers, tangy lime, fresh cilantro, and plenty of crumbly cotija. Whether you’re jazzing up a summer barbecue, meal prepping for the week, or just looking for a taste of sunshine, this salad will always steal the show.

Ingredients You’ll Need

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

With a handful of carefully chosen ingredients, every bite of your Mexican Street Corn Pasta Salad will pop with authentic flavor, color, and texture. From the smoky corn to the creamy dressing, each component is a star player on its own.

Pasta (12 oz rotini or penne): The chewy bite of pasta soaks up all the bold dressing and turns this salad into a satisfying meal.
Corn kernels (3 cups, fresh/canned/frozen): Charred to perfection, the corn brings sweetness and that addictive roasted flavor.
Red bell pepper (1, diced): For crunch and a burst of color, sweet bell peppers are essential.
Red onion (1/2, finely diced): Adds a pleasant sharpness and a gorgeous purple hue.
Jalapeño (1, seeded & finely chopped): A hint of heat lifts the whole dish without overwhelming it.
Mayonnaise (1/2 cup): The creamy base that gives this salad its signature luscious texture.
Sour cream (1/2 cup): Adds tanginess and smooths out the richness of the dressing.
Lime juice (3 tablespoons): Brings zippy acidity that makes all the flavors pop.
Garlic (2 cloves, minced): For a gentle punch of savory goodness.
Chili powder (1 teaspoon): Adds depth and a warm, earthy note.
Smoked paprika (1/2 teaspoon): Lends a beautiful smoky background.
Cumin (1/2 teaspoon): Infuses subtle warmth and a touch of the Southwest.
Salt (1/2 teaspoon): Brings everything to life—don’t skip it!
Black pepper (1/4 teaspoon): For just the right amount of bite.
Cotija cheese (1 cup, crumbled): Salty, crumbly, and authentic—this cheese is pure magic in this salad.
Fresh cilantro (1/4 cup, chopped): Brings freshness and that classic Mexican flavor right at the end.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your rotini or penne until it’s perfectly al dente. This should only take about 8-10 minutes. Once the pasta is cooked, drain it and rinse well under cold water to remove excess starch and cool it down quickly—this stops the cooking process and keeps everything fresh and springy.

Step 2: Char the Corn

Heat a large skillet over medium-high until it’s almost smoking, then toss in your corn kernels. Sauté for about 5 minutes, stirring occasionally, until you see some irresistible golden-brown char. This step recreates that classic street corn effect, bringing out the sweetness and lending a subtle smokiness to your Mexican Street Corn Pasta Salad.

Step 3: Whisk Up the Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. The result? A creamy, dreamy, tangy dressing that coats every pasta spiral and kernel of corn in lively, zesty flavor.

Step 4: Mix in the Veggies and Cheese

Add your cooled pasta, charred corn, diced red bell pepper, finely chopped red onion, jalapeño, and most of the cotija cheese to the bowl with the dressing. Toss everything together until each ingredient is velvety and glistening with that spiced dressing. You want every scoop of this Mexican Street Corn Pasta Salad to have a little bit of everything!

Step 5: Finish and Garnish

Transfer your salad to a serving bowl. Sprinkle over the remaining cotija cheese and a generous dusting of fresh cilantro. At this stage, your salad looks as spectacular as it tastes—bright, fresh, and absolutely irresistible.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

The final flourish of cotija cheese and cilantro isn’t just for looks; it adds even more creamy, salty, and herbal notes to every serving. For extra pizzazz, try an additional squeeze of lime or a sprinkle of chili powder on top. If you want to dial up the heat, a few thin slices of fresh jalapeño or a shake of hot sauce will do the trick beautifully.

Side Dishes

This pasta salad shines as a standalone side, but it also pairs perfectly with grilled burgers, smoky BBQ chicken, or classic carne asada. Add a crisp green salad, refreshing watermelon wedges, or a platter of crunchy tortilla chips and salsa for the ultimate cookout combo.

Creative Ways to Present

Try serving Mexican Street Corn Pasta Salad in individual mason jars for a picnic, pile it high in lettuce cups for a fresh twist, or scoop it onto tostada shells for a fun appetizer. It’s also gorgeous heaped in a big, rustic bowl with plenty of lime wedges for squeezing—let your creativity lead the way!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad keeps like a dream. Store it in an airtight container in the fridge, and it will stay fresh for up to three days. The flavors meld and intensify overnight, so it’s even more delicious the next day! If it thickens up too much, just toss in a splash of milk or additional lime juice to loosen it.

Freezing

While it’s technically possible to freeze pasta salad, I wouldn’t recommend it with this one—the fresh veggies and creamy dressing are best enjoyed fresh from the fridge. Freezing can change their textures and lead to a watery, less appetizing result.

Reheating

Mexican Street Corn Pasta Salad is meant to be served chilled or at room temperature, so there’s no reheating necessary. If you’d like to bring it back up to room temp quickly, a few minutes on the countertop will do the trick. Give it a good stir before serving to redistribute any dressing that may have settled.

FAQs

Can I make Mexican Street Corn Pasta Salad ahead of time?

Absolutely! In fact, making this salad ahead gives the flavors a chance to meld and intensify. Prepare it 24 hours in advance, then give it a good toss and maybe a fresh squeeze of lime before serving.

What can I substitute for cotija cheese?

If cotija isn’t available, try feta or queso fresco. Both give that pleasantly briny punch and crumbly texture, though feta is saltier, so you may want to go a little lighter on the added salt.

Is this recipe spicy?

As written, the salad is mild with just a gentle warmth from the jalapeño. For more heat, keep the jalapeño seeds or add a dash of your favorite hot sauce. For a milder version, skip the jalapeño altogether.

Can I use a different type Salad, Side Dish

Yes, you can! Short shapes with plenty of crevices like fusilli, shells, or farfalle all work wonderfully because they grab onto the creamy dressing and veggies.

Is there a lighter alternative to the dressing?

For a lighter twist, swap the sour cream for plain Greek yogurt. You’ll still get a deliciously creamy texture but with extra protein and less fat.

Final Thoughts

I hope you’re as smitten with Mexican Street Corn Pasta Salad as I am! Whether it’s a potluck hero or a quick lunch from the fridge, every bite brings sunshine and celebration to your table. Give it a try, and don’t be surprised if it becomes your new favorite summer (or anytime) side!

Mexican Street Corn Pasta Salad Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful fusion of Mexican street corn and pasta salad, this dish combines the flavors of charred corn, creamy cotija cheese, and zesty lime juice for a refreshing summer side dish.

Ingredients

Scale

Pasta:

12 oz rotini or penne pasta

Corn Mixture:

3 cups corn kernels (fresh, canned, or frozen and thawed)
1 red bell pepper, diced
1/2 red onion, finely diced
1 jalapeño, seeded and finely chopped

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Toppings:

1 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped

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Instructions

Cook Pasta: Cook pasta until al dente, drain, rinse with cold water, and set aside.
Char Corn: Sauté corn in a skillet until lightly charred.
Make Dressing: Whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.
Combine: In a bowl, mix pasta, charred corn, bell pepper, onion, jalapeño, and most of the cotija cheese.
Toss: Coat everything in dressing, top with remaining cotija cheese and cilantro.
Serve: Chill or serve at room temperature.