Mexican Street Corn Pasta Salad

why make this recipe

This salad is bright, creamy, and full of corn flavor. It mixes simple pantry items with fresh corn and cotija cheese. It works for potlucks, barbecues, or a quick weeknight side. You can make it ahead and chill it.

introduction

Mexican Street Corn Pasta Salad mixes pasta with charred corn and a tangy, creamy dressing. If you want a fast way to cook corn before adding it to the salad, try an easy method like air fryer corn on the cob. The salad is easy to change to your taste and tastes great warm or cold.

how to make Mexican Street Corn Pasta Salad

Follow these steps in order. Cook and cool the pasta. Char the corn. Mix the dressing. Toss everything and chill if you want.

Ingredients :

For the Pasta:

• 1 lb pasta shells or rotini
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons olive oil

For the Corn:

• 4-5 ears fresh corn (or 3 cups frozen/canned corn)
• 2 tablespoons butter (if using frozen corn)
• Salt and pepper to taste

For the Creamy Dressing:

• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)

For Assembly:

• 1 cup cotija cheese (crumbled)
• ½ cup red onion (finely diced)
• ⅓ cup fresh cilantro (chopped)
• 1 jalapeño (seeded and minced (optional))
• Salt and black pepper to taste

Directions :

• Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
• Char the Corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
• Make the Dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
• Combine Everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
• Garnish and Serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.

how to serve Mexican Street Corn Pasta Salad

Serve cold or at room temperature. Add extra lime wedges on the side. This salad pairs well with grilled meats, tacos, or simple green salads. For a party, serve it in a big bowl so guests can help themselves.

how to store Mexican Street Corn Pasta Salad

Store the salad in an airtight container in the fridge for up to 3 days. Keep dressing and toppings separate if you want the pasta firmer. Stir before serving. Do not freeze the salad.

tips to make Mexican Street Corn Pasta Salad

• Cook pasta just until al dente so it holds texture in the fridge.
• Char the corn well for a smoky flavor.
• Taste the dressing and add more lime or salt as needed.
• Use frozen corn if fresh is not available; sauté it in butter to get color.
• Let the salad rest 15–30 minutes so flavors blend.

variation (if any)

• Add black beans or diced avocado for more texture.
• Swap cotija for feta if you prefer a similar salty cheese.
• Make it spicy by keeping jalapeño seeds or adding hot sauce.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.

FAQs

Q: Can I use canned corn?
A: Yes. Drain and rinse canned corn. Sauté briefly to add color, then cool before mixing.

Q: How long does the salad keep?
A: In the fridge in a sealed container, about 3 days. The pasta may soak up dressing over time.

Q: Can I make this ahead for a party?
A: Yes. Mix and chill a few hours before serving. Add some cotija and cilantro right before guests arrive.

Q: Is there a dairy-free version?
A: You can use vegan mayo and skip cotija, or use a dairy-free cheese alternative.

Q: Can I use a different pasta shape?
A: Yes. Shells, rotini, or small bow ties all work well.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bright, creamy pasta salad with charred corn, cotija cheese, and a tangy dressing, perfect for potlucks and barbecues.

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Ingredients

Scale 1x2x3x

• 1 lb pasta shells or rotini
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons olive oil
• 4–5 ears fresh corn (or 3 cups frozen/canned corn)
• 2 tablespoons butter (if using frozen corn)
• Salt and pepper to taste
• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 cup cotija cheese (crumbled)
• ½ cup red onion (finely diced)
• ⅓ cup fresh cilantro (chopped)
• 1 jalapeño (seeded and minced, optional)
• Salt and black pepper to taste

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Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
2. Char the corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
3. Make the dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
4. Combine everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
5. Garnish and serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.

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Notes

Serve cold or at room temperature. Great for parties; can be made ahead and chilled.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 15mg