Mexican Street Corn Pasta Salad Recipe

Name: Mexican Street Corn Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 6 ears corn (or 4 ½ to 5 cups frozen/canned corn); 8 oz dry pasta (fusilli or farfalle); 2 medium jalapenos; ½ cup red onion; ¼ cup fresh cilantro; ½ cup cotija cheese

Published: July 28, 2025

by Lucille

Why You’ll Love This Recipe

Quick and Easy: With only 30 minutes from start to finish, you can whip up this pasta salad in no time.
Bursting with Flavor: The blend of fresh corn, spicy jalapenos, and tangy lime dressing creates a vibrant taste experience.
Perfect for Any Occasion: Whether it’s a summer BBQ or a holiday feast, this salad fits right in.
Customizable Ingredients: Feel free to swap out veggies or adjust the spices to suit your taste preferences.
Great for Leftovers: This salad keeps well in the fridge, making it perfect for meal prep or lunch the next day.

Tools and Preparation

Before diving into the cooking process, gather your essential tools. Having everything ready will make your experience smoother.

Essential Tools and Equipment

Large pot
Grill or skillet
Sharp knife
Mixing bowl
Whisk

Importance of Each Tool

Large pot: Ideal for boiling pasta evenly without overcrowding.
Grill or skillet: Offers flexibility in cooking the corn to achieve that delicious charred flavor.

Ingredients

This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it’s the perfect dish for feeding a crowd!

For the Salad

1 tablespoon vegetable oil or melted butter
6 ears corn (husks removed; approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 oz. dry uncooked pasta (such as fusilli or farfalle)
2 medium jalapeno (seeded and sliced/chopped)
½ cup red onion (chopped finely)
¼ cup fresh cilantro (chopped; more for garnish)
½ cup cotija cheese (crumbled)

For the Dressing

¼ cup mayonnaise
3 tablespoons sour cream (or Mexican crema)
½ teaspoon chili powder
1 teaspoon lime zest (from one lime; optional)
¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the Corn

You have two options for cooking the corn:
Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with oil on all sides. Grill for about 15-20 minutes until lightly charred, turning every 5 minutes. Let cool before cutting kernels from cob.

Cook in Skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove kernels from cob using a sharp knife. Transfer kernels to skillet and cook for about 8-10 minutes until slightly caramelized.

Step 2: Cook the Pasta

While the corn cools, bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain and transfer cooked pasta to a large bowl.

Step 3: Combine Ingredients

Add the cooked corn into the same bowl with pasta.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest, salt, and pepper. Taste and adjust seasonings if necessary.

Step 5: Assemble the Salad

Drizzle dressing over pasta and corn mixture. Toss gently to coat evenly. Stir in jalapenos, onion, and cilantro. Garnish with additional cilantro if desired. Taste for seasoning before serving.

Enjoy your flavorful Mexican Street Corn Pasta Salad!

How to Serve Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad is a vibrant and tasty dish that can elevate any meal. Whether you’re hosting a summer barbecue or a casual weeknight dinner, here are some serving suggestions to make the most of this delightful recipe.

As a Side Dish

Perfect pairing for grilled meats like chicken, steak, or fish.
Complements spicy entrees with its creamy dressing and fresh ingredients.

In a Wrap

Scoop the pasta salad into a tortilla wrap for a quick lunch.
Add some additional greens for extra crunch and freshness.

As a Snack

Serve it as a chilled snack during hot days.
Pair with tortilla chips for added texture and flavor.

For Meal Prep

Store in individual containers for an easy grab-and-go option.
Keeps well in the fridge, making it great for lunch during the week.

How to Perfect Mexican Street Corn Pasta Salad Recipe

Creating the perfect Mexican Street Corn Pasta Salad takes just a few extra steps. Here’s how you can ensure your dish stands out:

Use Fresh Ingredients: Opt for fresh corn when in season for the best flavor. Frozen corn is a great alternative if fresh isn’t available.
Adjust Spice Levels: Modify the amount of jalapenos based on your heat preference. You can also remove the seeds for less spice.
Chill Before Serving: Letting the salad rest in the refrigerator enhances the flavors. Aim for at least 30 minutes before serving.
Experiment with Cheese: While cotija cheese is traditional, consider using feta or queso fresco for different flavor profiles.
Add More Vegetables: Incorporate other veggies like bell peppers or avocado to give more texture and taste.
Customize Your Dressing: Feel free to tweak the dressing ingredients by adding garlic powder or hot sauce for an added kick.

Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

This pasta salad pairs wonderfully with various side dishes that complement its robust flavors. Here are some excellent options:

Grilled Chicken Skewers: Marinated in lime and cilantro, these skewers add protein and keep with the Mexican theme.
Tortilla Chips and Salsa: A classic combination that provides crunch and zesty flavors alongside your salad.
Black Bean Tacos: Soft tortillas filled with seasoned black beans offer a hearty addition to your meal.
Mexican Quinoa Salad: A refreshing quinoa salad packed with veggies complements the creamy pasta salad nicely.
Avocado Toast: Simple yet delicious, topped with lime juice and chili flakes to enhance flavors.
Cilantro Lime Rice: This fluffy rice dish brings an aromatic touch that pairs beautifully with corn flavors.

With these suggestions, you’ll have everything you need to enjoy your Mexican Street Corn Pasta Salad Recipe!

Common Mistakes to Avoid

When making your Mexican Street Corn Pasta Salad, it’s easy to make a few common mistakes that can affect the flavor and texture of the dish. Here are some tips to help you avoid them:

Skipping the seasoning: Failing to season your pasta and corn properly can lead to bland flavors. Make sure to add salt during cooking for both the pasta and corn.
Overcooking the pasta: Cooking pasta too long will result in a mushy texture. Always refer to the package instructions and aim for al dente.
Using canned corn without rinsing: Canned corn can be overly salty or sweet. Rinse it under cold water before adding it to your salad for a fresher taste.
Not chilling before serving: Serving this salad warm can dull its flavors. Chill it in the refrigerator for at least 30 minutes before serving for the best taste.
Ignoring the dressing balance: Too much or too little dressing can overwhelm or underwhelm the dish. Adjust seasonings gradually, tasting as you go.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keeps well in the fridge for up to 3 days.
Avoid mixing in fresh ingredients like cilantro until ready to serve.

Freezing Mexican Street Corn Pasta Salad Recipe

Not recommended to freeze due to mayonnaise and sour cream.
If necessary, freeze without dressing for up to 2 months.
Thaw overnight in the refrigerator before using.

Reheating Mexican Street Corn Pasta Salad Recipe

Oven: Preheat to 350°F (175°C) and bake covered for about 15 minutes.
Microwave: Heat on medium power in short bursts, stirring occasionally until warm.
Stovetop: Warm over low heat in a skillet, stirring gently until heated through.

Frequently Asked Questions

How long does Mexican Street Corn Pasta Salad last?

This salad lasts up to 3 days when stored properly in an airtight container in the refrigerator.

Can I use frozen corn instead of fresh?

Yes, frozen corn is a great alternative! Just thaw it first and drain excess moisture before adding it to your salad.

What can I substitute for cotija cheese?

Feta cheese works well as a substitute if cotija is unavailable. It offers a similar salty flavor.

How do I customize my Mexican Street Corn Pasta Salad Recipe?

Feel free to add avocado, black beans, or even diced tomatoes for extra flavor and nutrition!

Is this recipe suitable for meal prep?

Absolutely! This salad is perfect for meal prep as it holds up well in the fridge and makes for delicious lunches throughout the week.

Final Thoughts

The Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly captures summer’s essence. Its versatility allows you to customize it with various ingredients, making it great for gatherings or quick family dinners. Give this recipe a try, and enjoy its delightful blend of textures and flavors!

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