Mexican Street Corn Pasta Salad Recipe
If you’re craving an irresistibly bold, zesty, and creamy dish that delivers the vibrant tastes of summer in every bite, you can’t go wrong with Mexican Street Corn Pasta Salad. This delightful mash-up transforms the beloved flavors of classic elote into a shareable pasta salad that’s guaranteed to be the star of your table—whether it’s at a picnic, backyard barbecue, or just a casual weeknight dinner. Expect sweet, charred corn and tender pasta tossed in a tangy, chili-lime dressing, all crowned with plenty of cotija and fresh cilantro. With minimal prep and maximum flavor, this recipe is your ticket to a crowd-pleasing side that vanishes in seconds!
Ingredients You’ll Need
Making Mexican Street Corn Pasta Salad is all about choosing flavorful yet simple ingredients that come together for serious impact. Each one plays a special part—whether adding a hint of smoke, a creamy touch, a pop of color, or that signature tang. Here’s what you’ll need and why it matters:
- Rotini pasta: The spirals grab onto all the creamy dressing and chunky toppings for ultimate flavor in every forkful.
- Corn kernels: Fresh, frozen, or canned—choose your favorite! Charring them boosts their sweetness and brings signature street corn flair.
- Mayonnaise: Creates a silky base, balancing sweetness and acidity while binding everything together.
- Sour cream: Adds just the right amount of tang to keep the dressing cool and refreshing.
- Lime juice: Provides a bright, citrusy kick that pulls all the flavors together and gives the salad its fresh zing.
- Chili powder: Brings a gentle warmth and a subtle hint of smokiness that defines classic Mexican flavor.
- Smoked paprika: Adds depth, a slight earthy aroma, and a pop of red color to the mix.
- Garlic powder: Infuses savory undertones, making the salad deliciously robust without overpowering the other ingredients.
- Cayenne pepper (optional): For those who like a little heat—just a pinch brings gentle fire.
- Cotija cheese: Crumbled over the top, this salty, crumbly cheese gives the salad its irresistible street corn authenticity.
- Fresh cilantro: A shower of chopped green cilantro offers freshness and a lively finishing touch.
- Salt and pepper: Essential for seasoning and perfectly balancing all the bright and creamy flavors.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook and Cool the Pasta
Begin by cooking your rotini pasta according to the package instructions—aim for that ideal al dente texture because it will soak up the flavorful dressing without getting mushy. Once cooked, drain the pasta and rinse thoroughly under cold water. This stops the cooking process and keeps the pasta from sticking, ensuring the salad is irresistibly light and fresh.
Step 2: Char the Corn
If you’re starting with fresh or frozen corn, heat a large skillet over medium-high with a drizzle of oil, then toss in the kernels. Let them sizzle undisturbed until you see a golden char, about 5 to 7 minutes. This quick skillet char adds a layer of complexity, making your Mexican Street Corn Pasta Salad reminiscent of the classic street snack. Using canned corn? Just give it a quick toss to heat and get a bit of color.
Step 3: Whisk Together the Creamy Dressing
Time to build that dreamy, tangy sauce! In a large mixing bowl, whisk up the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne (if you’re feeling spicy), and a good pinch of salt and pepper. The dressing should be smooth and boldly flavored—taste and tweak as needed!
Step 4: Combine Pasta, Corn, Cheese, and Cilantro
Add the cooled pasta, charred corn, half the cotija cheese, and most of the cilantro right into the large bowl with the dressing. Gently toss everything together until the dressing coats every piece and the goodness is evenly distributed. It’s starting to look (and smell!) absolutely amazing.
Step 5: Chill, Garnish, and Serve
For the best flavor, cover and refrigerate your Mexican Street Corn Pasta Salad for at least 30 minutes before serving. Just before presenting it to your hungry guests, give it a gentle stir, top with the remaining cotija and a sprinkle of fresh cilantro, then serve and watch it disappear!
How to Serve Mexican Street Corn Pasta Salad
Garnishes
For a true street corn experience, don’t hold back on garnishes! A final shower of cotija cheese, a few extra cilantro leaves, and maybe a scattering of chili powder or smoked paprika make each serving look as vibrant as it tastes. Lime wedges on the side are a fun touch for guests to squeeze as they please.
Side Dishes
Mexican Street Corn Pasta Salad is a chameleon—it works alongside everything from grilled chicken or steak to veggie burgers and spicy beans. Pair it with crisp tortilla chips, a platter of sliced avocado, or a bright watermelon salad to round out a colorful summer spread.
Creative Ways to Present
For casual gatherings, scoop portions into jars or small cups for easy, portable snacking. Hosting a brunch? Serve it over butter lettuce leaves as a lively salad course. You can even stuff it into halved, hollowed peppers or top crispy tostada shells for an unexpected, festive presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad stays fresh and delicious in the refrigerator for up to three days. Simply transfer it to an airtight container and give it a good stir before serving to reincorporate the dressing.
Freezing
While this salad’s creamy dressing and fresh vegetables make it best enjoyed fresh, technically you can freeze it in a pinch. However, the texture may change once thawed— the pasta might turn a bit softer and the dressing could separate. For peak enjoyment, stick to refrigerating only!
Reheating
No need to reheat this one! Mexican Street Corn Pasta Salad is at its absolute tastiest served chilled or at room temperature. If you want to freshen up a day-old batch, just splash in a little more lime juice or a dollop of mayo and give it a gentle toss.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While rotini is great for holding onto the dressing, any short, sturdy pasta like penne, fusilli, or shells will work. Just be sure to cook it al dente for best results.
What if I can’t find cotija cheese?
No cotija at your local store? No worries! Crumbled feta makes a pretty fantastic stand-in, as it offers a similar salty, crumbly texture and pairs beautifully with the corn and creamy dressing.
Can I make Mexican Street Corn Pasta Salad dairy-free?
Definitely! Swap the mayonnaise and sour cream for dairy-free versions (like cashew-based alternatives), and use a vegan cheese or simply leave out the cotija. The flavors will still shine bright.
How spicy is this salad?
The base recipe is mild with just a hint of warmth from chili powder and smoked paprika. You control the heat by adding cayenne pepper or diced jalapeño as you like. It’s easy to tailor to your guests’ tastes.
Can I make this recipe ahead of time?
Yes, Mexican Street Corn Pasta Salad is a perfect make-ahead dish! The flavors actually deepen and improve after chilling, so feel free to prep it a day ahead—just add the fresh garnishes right before serving.
Final Thoughts
If you’re seeking a side dish that combines crave-worthy flavors, colors, and just the right amount of zing, give Mexican Street Corn Pasta Salad a spot on your menu. It’s fun to make, easy to customize, and always a hit, so don’t be surprised when you’re asked to share the recipe again and again!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a flavorful twist on traditional pasta salad, combining the vibrant flavors of Mexican street corn with pasta for a delicious side dish or light main course.
Ingredients
Pasta:
- 8 oz rotini pasta
Corn Mixture:
- 3 cups corn kernels (fresh, frozen, or canned)
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Cook Corn: If using fresh or frozen corn, heat a large skillet over medium-high heat, add a small drizzle of oil, and cook corn until slightly charred, about 5–7 minutes.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper until smooth.
- Combine Ingredients: Add cooled pasta, corn, cotija cheese, and cilantro to the bowl. Toss until everything is evenly coated.
- Chill: Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For extra zest, add finely diced red onion or jalapeño.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Stovetop
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
