Mexican Street Corn Pasta Salad Recipe for Easy, Flavorful Summer Meals

If you love pasta salad and Mexican street corn, then Mexican street corn pasta salad is the perfect dish for you. This salad combines tender pasta with smoky grilled corn, creamy cheese, and a zesty dressing, creating a fresh and flavorful side that’s great for any meal. It’s easy to make and brings the best of both worlds together in one bowl.

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You’ll find that this corn pasta salad balances spicy, tangy, and creamy flavors with simple ingredients like cotija cheese, lime juice, jalapeños, and cilantro. Whether you’re grilling, packing a picnic, or looking for a quick lunch, this street corn pasta salad works every time and adds a fun twist to your usual pasta salad routine.

Key Ingredients for Authentic Mexican Street Corn Pasta Salad

To make a great Mexican street corn pasta salad, you need the right mix of pasta, fresh or charred corn, flavorful cheeses, and fresh herbs and vegetables. These ingredients work together to create the balance of creaminess, tanginess, and crunch that this dish is known for.

Choosing the Right Pasta

For this salad, rotini or other short, twisty pasta shapes work best. Their spirals catch the dressing and bits of corn and cheese, so every bite is flavorful. You want pasta cooked al dente, firm but not mushy, to hold its texture in the salad.

Avoid long pasta like spaghetti or delicate shapes like farfalle, which don’t hold the dressing well. Also, cooled pasta should be rinsed briefly in cold water to stop cooking and prevent clumping. Using a bit of oil when tossing the pasta helps keep it from sticking.

Selecting and Preparing Corn

Fresh corn on the cob is your best option for flavor and texture. Char the kernels on a grill or in a cast-iron pan to get that smoky, slightly crispy bite typical of Mexican street corn.

If fresh corn isn’t available, frozen corn works well once thawed. Avoid canned corn as it tends to be too soft and watery for this recipe.

After cooking, cut kernels off the cob and let them cool. You can also add black beans or diced red bell peppers to boost color and texture.

Essential Cheeses: Cotija and Alternatives

Cotija cheese is the classic choice. It’s crumbly, salty, and slightly tangy, which pairs perfectly with the sweet corn and creamy dressing.

If you can’t find cotija, feta cheese is a good alternative, offering a similar salty tang. Avoid creamy cheeses that melt too much or block other flavors.

Sprinkling the cheese over the salad instead of mixing it in fully helps maintain some texture and flavor contrast in each bite.

Fresh Herbs and Vegetables

Fresh herbs like cilantro add brightness and an authentic taste. Use chopped cilantro just before serving to keep it fresh and vibrant.

Other vegetables can include finely chopped red bell peppers and sliced jalapeños. The peppers add sweetness and crunch, while jalapeños give the salad a mild heat.

For extra flavor, toss in sliced green onions or crispy bacon bits if you want a smoky twist. Just balance the heat and crunch with fresh cilantro to keep the salad light.

How to Make Mexican Street Corn Pasta Salad

This salad mixes creamy, tangy dressing with smoky grilled corn and tender pasta. You’ll need to prepare a flavorful sauce, cook the corn right, and carefully combine everything for the best taste. Adding extras like grilled chicken or spicy sriracha can make it your own.

Mexican Street Corn Pasta Salad

Ingredients:

8 oz rotini or elbow macaroni pasta
2 cups fresh or frozen corn kernels (thawed if frozen)
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1-2 cloves garlic, minced
1/2 cup crumbled Cotija cheese (or feta)
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cumin
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red onion or green onions
1 jalapeño, seeded and finely chopped (optional)
Extra Cotija cheese, lime wedges, chili powder, and cilantro for garnish

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down, then set aside.

Heat a skillet over medium-high heat and add a little oil or butter. Add the corn kernels and cook, stirring occasionally, until they start to char and blister, about 5-7 minutes. Remove from heat and let cool slightly.

In a large bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper.

Add the cooled pasta, charred corn, Cotija cheese, chopped cilantro, onions, and jalapeño (if using) to the dressing. Toss everything together until well coated.

Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra Cotija cheese, a sprinkle of chili powder or smoked paprika, chopped cilantro, and lime wedges on the side.

Tips for Grilling or Sautéing Corn

To get that smoky elote flavor, grill the corn over medium-high heat until the kernels are charred in spots. Turn the corn regularly for even cooking, about 8-10 minutes total. If you don’t have a grill, sauté corn in a hot pan with a little olive oil until browned.

Brush the corn with olive oil and sprinkle lightly with salt before cooking to enhance flavor. Avoid overcooking, as corn should stay tender with a bit of crunch. Let the corn cool before cutting it off the cob to avoid losing juice.

Recommended Add-Ins and Variations

Add grilled chicken to make this salad a filling main dish. You can also mix in diced bell peppers or jalapeño for extra color and spice. Some folks like to add black beans or avocado for more texture.

Swap mayo for Greek yogurt to make the salad lighter but still creamy. If you want more heat, add extra cayenne pepper or a drizzle of sriracha on top. Feel free to experiment with different cheeses like queso fresco instead of cotija for a milder taste.

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