Zesty Mexican Street Corn Pasta Salad Recipe for Summer Joy

My culinary adventure with mexican street corn pasta salad began during a summer block party where unexpected flavors collided magnificently.

Neighbors gathered around, curious about the vibrant dish I had prepared.

Sweet corn kernels danced alongside tangy lime and creamy mayo, creating a symphony of textures.

Zesty chili powder added a delightful kick that made everyone pause and savor each bite.

Creamy feta cheese crumbles brought unexpected richness to this playful fusion recipe.

Sharp green onions provided a crisp counterpoint to the soft pasta.

You won’t be able to resist this crowd-pleasing combination that brings street food magic right to your table.

Why Mexican Street Corn Pasta Salad Is a Crowd Pleaser

• Whip up this pasta salad in just 30 minutes, making it perfect for spontaneous gatherings or last-minute potlucks without spending hours in the kitchen.
• Charring corn and combining zesty Mexican-inspired seasonings create an incredibly bold, vibrant taste that transforms an ordinary pasta salad into a memorable dish.
• Suitable for backyard barbecues, picnics, summer parties, and weeknight dinners, this recipe appeals to both adults and kids with its playful mix of textures and mild spiciness.
• Easily adapt the recipe by swapping cheese types, adjusting spice levels, or adding proteins like grilled chicken for a more substantial meal.

Ingredients for Mexican Street Corn Pasta Salad

• Pasta: Hearty base for the salad, perfect for holding onto the creamy dressing.

• Fresh Corn, Frozen Corn: Sweet and charred corn adds smoky Mexican street corn flavor. Fresh corn gives the best taste, but frozen works great as a quick alternative.

• Red Bell Pepper, Red Onion, Jalapeno: Colorful vegetables that provide crunch and spicy kick. Choose firm, bright peppers and fresh onions for the best texture.

• Cotija Cheese, Feta Cheese: Tangy, crumbly cheese that adds authentic Mexican street corn character. Cotija is traditional, while feta makes a good substitute.

• Cilantro: Fresh herb that brings bright, zesty flavor to the salad. Choose bright green leaves with no wilting.

• Mayonnaise, Sour Cream: Creamy base for the tangy dressing. Full-fat versions provide the best flavor and texture.
• Lime Juice: Adds bright, citrusy tang to balance the creamy dressing.
• Chili Powder, Smoked Paprika, Cumin: Warm spices that create authentic Mexican-inspired flavor profile.
• Garlic: Provides depth and sharpness to the dressing. Fresh garlic brings the most intense flavor.

• Salt, Pepper: Essential for balancing and enhancing all the flavors in the salad.

• Tajin, Chili Powder, Lime Wedges: Optional toppings that add extra zest and visual appeal to the final dish.

How to Toss Mexican Street Corn Pasta Salad

Step 1: Boil the Pasta

Cook pasta in salted water until al dente. Drain and rinse with cold water to stop cooking. Let it cool completely on a large tray.

Step 2: Char the Corn

Heat corn kernels in a skillet over high heat until golden and slightly blackened. For fresh corn, grill directly on flame or barbecue grill. Transfer to a plate and cool down.

Step 3: Whip Up Zesty Dressing

• Mayonnaise
• Sour cream
• Fresh lime juice
• Chili powder
• Smoked paprika
• Ground cumin
• Minced garlic

Whisk until smooth and creamy. Season with salt and pepper.

Step 4: Mix Salad Components

• Cooled pasta
• Charred corn
• Diced red bell pepper
• Chopped red onion
• Fresh cilantro
• Crumbled cotija cheese
• Sliced jalapeno (optional)

Step 5: Dress and Chill

Pour dressing over salad ingredients. Gently fold until everything is evenly coated. Refrigerate for 30 minutes to develop flavors.

Step 6: Serve and Garnish

• Extra cotija cheese
• Sprinkle of Tajin
• Lime wedges

Serve chilled or at room temperature.

Tips That Make This Pasta Salad Even Better

• Maximize Corn Flavor: Grill or char corn kernels to unlock deeper, smoky notes that elevate the entire pasta salad's taste profile.
• Customize Heat Levels: Adjust jalapeno quantity or remove seeds to control spiciness, making the dish friendly for different heat tolerances.
• Cheese Flexibility: Swap cotija with feta or queso fresco if unavailable, ensuring the creamy texture remains consistent in the recipe.
• Prep Ahead Strategy: Make the salad a day in advance to allow flavors to intensify, creating a more robust and delicious dish when served.
• Keep it Fresh: Store leftovers in an airtight container for up to 3 days, giving a quick stir before serving to redistribute the creamy dressing.

Store Corn Pasta Salad

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the pasta salad cool and fresh by sealing it tightly.
• Gently mix the salad before serving as the dressing might settle at the bottom during storage.
• Skip freezing this pasta salad because mayonnaise-based dressings tend to separate and become watery when thawed.
• If the salad seems dry after refrigeration, add a small splash of lime juice or extra dressing to revive the flavors and moisture.

What to Serve with Corn Pasta Salad

• Crisp beer like Corona or Modelo Especial cuts through the creamy, tangy pasta salad and refreshes the palate with its light, clean finish.
• Bright, tequila-based cocktail with lime and salt rim echoes the dish's lime juice and adds a vibrant Mexican-inspired drinking experience.
• Non-alcoholic option with fresh watermelon or pineapple provides a sweet, cooling contrast to the salad's spicy and creamy elements.
• Crisp white wine with herbal and citrus notes perfectly complements the cilantro, lime, and fresh vegetable flavors in the pasta salad.

Variations to Elevate Mexican Street Corn Pasta Salad

• Vegan Mexican Street Corn Pasta Salad: Replace mayonnaise and sour cream with vegan alternatives like cashew cream or plant-based yogurt. Use dairy-free cheese or nutritional yeast instead of cotija cheese.
• Gluten-Free Spicy Corn Pasta Salad: Swap regular pasta with gluten-free corn or rice pasta. Ensure all other ingredients are certified gluten-free.
• Low-Carb Mexican Cauliflower Salad: Substitute pasta with riced cauliflower or zucchini noodles. Keep the original dressing and corn for authentic Mexican street corn flavors.
• Protein-Packed Mexican Pasta Salad: Add grilled chicken, black beans, or shredded rotisserie chicken to boost protein content. Include extra corn and diced avocado for additional nutrients.

Your FAQs on Mexican Street Corn Pasta Salad

• Is Mexican Street Corn Pasta Salad spicy?

The salad can be as spicy or mild as you prefer. Adding jalapenos and chili powder increases heat, but you can easily adjust or omit these ingredients to control spice level.

• Can I make this pasta salad vegetarian?

Yes, the recipe is already vegetarian. Simply ensure you use vegetarian cheese like cotija or feta, and skip any optional meat additions.

• How long can I keep this pasta salad in the refrigerator?

This pasta salad stays fresh for 3-4 days when stored in an airtight container in the refrigerator. Just give it a quick stir before serving to redistribute the dressing.

• What if I don't have all the specific spices?

No worries! You can substitute with similar spices or use a pre-mixed Mexican seasoning blend. The key is balancing tangy, smoky, and slightly spicy flavors.

Mexican Street Corn Pasta Salad Recipe

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4.6 from 18 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Spicy, zesty mexican street corn pasta salad captures summer’s essence with creamy, tangy flavors dancing through each bite. Cilantro-kissed noodles mingle with charred corn, cotija cheese, and lime, delivering a festival of southwestern comfort perfect for cookouts and casual gatherings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups (250 g) pasta (rotini, penne, or bowtie)
• 2 cups (300 g) corn kernels (fresh or frozen, grilled or roasted)
• ¼ cup (30 g) crumbled cotija or feta cheese

Vegetables and Herbs:

• 1 red bell pepper, diced
• ½ red onion, finely diced
• ¼ cup (30 g) fresh cilantro, chopped
• 1 jalapeno, diced (optional)
• 1 clove garlic, minced

Dressing and Seasonings:

• ⅓ cup (80 milliliters / 2.7 fluid ounces) mayonnaise
• ⅓ cup (80 milliliters / 2.7 fluid ounces) sour cream or Greek yogurt
• ¼ cup (60 milliliters / 2 fluid ounces) lime juice (about 2 limes)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cumin
• Salt and pepper, to taste

Optional Garnishes:

• Extra cotija or feta cheese
• Lime wedges
• Tajin or extra chili powder, sprinkled

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Instructions

1. Boil the pasta al dente according to package guidelines, then rapidly cool under cold running water to halt cooking. Thoroughly drain excess moisture.
2. Char corn kernels using a skillet or grill pan, creating caramelized edges that enhance flavor complexity. Allow kernels to reach room temperature after cooking.
3. Craft a creamy dressing by whisking mayonnaise, sour cream, freshly squeezed lime juice, aromatic spices including chili powder, smoked paprika, cumin, and minced garlic. Season with salt and pepper to balance flavors.
4. Combine cooled pasta with roasted corn kernels, finely diced red bell pepper, thinly sliced red onion, chopped cilantro, crumbled cotija cheese, and optional diced jalapeno for heat.
5. Pour prepared dressing over mixed ingredients, gently folding to ensure uniform coating without breaking pasta pieces.
6. Refrigerate salad for minimum 30 minutes, allowing flavors to meld and intensify. Before serving, sprinkle additional cotija cheese, dust with Tajin or chili powder, and garnish with lime wedges for bright, zesty presentation.

Notes

• Char corn deeply for maximum smoky flavor, using a grill pan or outdoor grill to create those delicious caramelized edges that boost overall taste profile.
• Customize heat levels by adjusting jalapeno quantity or removing seeds for milder version, ensuring everyone can enjoy without overwhelming spiciness.
• Swap dairy ingredients with vegan alternatives like plant-based mayo and cashew cheese to create a dairy-free friendly recipe that maintains authentic Mexican street corn essence.
• Prep ingredients ahead of time and store separately to maintain crisp textures, mixing dressing and vegetables just before serving to prevent soggy pasta salad consistency.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 310
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 25 mg