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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines the smoky, tangy flavors of Mexican street corn with tender pasta and a creamy, zesty dressing. This vibrant, colorful salad is perfect as a side dish or a light main meal, featuring charred corn, creamy mayo and sour cream, fresh lime juice, Cotija cheese, and cilantro. Easy to make and customizable, it’s great for summer barbecues, picnics, or everyday meals that need a flavorful, fresh boost.

Ingredients

Scale

Pasta and Corn

  • 2 cups cooked pasta (elbow macaroni or rotini), drained and cooled
  • 2 cups fresh corn kernels, grilled or roasted until slightly charred

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground chili powder or Tajin
  • Salt, to taste
  • Freshly ground black pepper, to taste

Additional Ingredients

  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Prepare the pasta and corn: Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop cooking and cool it down. While the pasta cooks, grill or roast the fresh corn kernels until slightly charred to develop a smoky sweetness.
  2. Mix the creamy dressing: In a bowl, whisk together mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder or Tajin, salt, and pepper until smooth and well combined. This dressing serves as the creamy, tangy base of the salad.
  3. Combine ingredients: In a large bowl, toss the cooled pasta, grilled corn, chopped cilantro, and crumbled Cotija cheese with the dressing. Mix gently but thoroughly to coat every piece of pasta evenly and meld the flavors together.
  4. Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to develop and the textures to meld. Before serving, stir the salad again and adjust seasoning as needed.

Notes

  • Grill the corn over medium-high heat for best smoky flavor rather than boiling or microwaving.
  • Use fresh lime juice instead of bottled for a brighter, fresher taste.
  • Rinsing pasta with cold water stops cooking and keeps it from becoming mushy.
  • Let the salad chill before serving so the flavors blend beautifully.
  • Add Cotija cheese just before serving to maintain its crumbly texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, best within 2 days.
  • This salad is not ideal for freezing due to the creamy dressing and fresh corn texture.
  • If desired, serve chilled or at room temperature; reheating is not recommended.

Nutrition

Keywords: Mexican street corn, pasta salad, summer salad, smoky corn, creamy dressing, Cotija cheese, lime, cilantro, easy recipe, gluten free