A fresh, creamy pasta salad with smoky corn and bright lime.
introduction
This Mexican Street Corn Pasta Salad mixes corn, pasta, cheese, and a creamy lime dressing. It is easy and bright. If you like simple pasta dishes, try this garlic parmesan chicken pasta recipe for another easy meal idea.
why make this recipe
You can make it fast. It tastes like street corn but with pasta. It works for picnics, sides, or a light main dish. The flavors are bold but simple.
how to make Mexican Street Corn Pasta Salad
Cook the pasta so it is al dente. Char the corn for a smoky taste. Mix the dressing and toss everything together. Chill it so the flavors blend. Finish with crumbled Cotija and lime.
Ingredients :
- 2 cups cooked rotini, fusilli, bowtie, or penne (al dente)
- 2 cups grilled corn (fresh, canned, or frozen)
- ½ small red onion, finely diced
- 1 small jalapeño, minced (optional)
- 2 tbsp chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
- ½ cup Cotija cheese, crumbled
- Garnish: more Cotija, lime wedges, cilantro, chili powder
Directions :
- Boil salted water and cook pasta until al dente. Rinse with cold water, drain, and set aside.
- Grill corn or sauté frozen/canned corn in a hot skillet until lightly charred.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Season with salt and pepper.
- In a large bowl, combine pasta, corn, red onion, jalapeño, and cilantro. Toss with dressing until well coated.
- Gently fold in the crumbled Cotija cheese. Adjust seasoning if needed.
- Refrigerate for at least 30 minutes. Garnish with extra Cotija, chili powder, and lime wedges before serving.
how to serve Mexican Street Corn Pasta Salad
Serve cold or at room temperature. Add extra lime wedges on the side. Offer more Cotija and chili powder for people to add as they like. It goes well with grilled chicken or tacos.
how to store Mexican Street Corn Pasta Salad
Keep in an airtight container in the fridge. Use within 3–4 days for best taste. Stir gently before serving again. Do not freeze — the dressing and cheese may separate.
tips to make Mexican Street Corn Pasta Salad
- Cook pasta just until al dente so it stays firm after chilling.
- Char the corn well for a smoky flavor. A hot skillet works if you do not have a grill.
- Taste the dressing and add more lime or salt as needed.
- Add jalapeño little by little if you want mild heat.
variation (if any)
- Swap Cotija for feta if needed.
- Use canned black beans or diced avocado for more texture.
- Make it vegan by using vegan mayo, vegan sour cream, and skipping Cotija.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and sauté or roast it until slightly charred.
Q: How long can I make this ahead?
A: Make it a day ahead and chill. The flavors get better after a few hours.
Q: Can I use a different pasta?
A: Yes. Rotini, fusilli, bowtie, or penne all work well.
Q: Is there a non-dairy option?
A: Use vegan mayo and vegan sour cream, and leave out Cotija or use a vegan cheese.
Q: Can I add protein?
A: Yes. Add grilled chicken, shrimp, or beans to make it a full meal.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A fresh, creamy pasta salad with smoky corn and bright lime flavors, perfect for picnics or as a light main dish.
Ingredients
- 2 cups cooked rotini, fusilli, bowtie, or penne (al dente)
- 2 cups grilled corn (fresh, canned, or frozen)
- ½ small red onion, finely diced
- 1 small jalapeño, minced (optional)
- 2 tbsp chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
- ½ cup Cotija cheese, crumbled
- Garnish: more Cotija, lime wedges, cilantro, chili powder
Instructions
- Boil salted water and cook pasta until al dente. Rinse with cold water, drain, and set aside.
- Grill corn or sauté frozen/canned corn in a hot skillet until lightly charred.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Season with salt and pepper.
- In a large bowl, combine pasta, corn, red onion, jalapeño, and cilantro. Toss with dressing until well coated.
- Gently fold in the crumbled Cotija cheese. Adjust seasoning if needed.
- Refrigerate for at least 30 minutes. Garnish with extra Cotija, chili powder, and lime wedges before serving.
Notes
Serve cold or at room temperature. Use within 3–4 days for best taste. Stir gently before serving again.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
