If you have been craving a vibrant, creamy, and flavor-packed salad that brings together the best elements of Mexican street food and classic pasta salads, look no further than this Mexican Street Corn Pasta Salad Recipe. It’s a celebration of grilled corn’s smoky sweetness, tangy lime, smoky spices, and the irresistible bite of cotija cheese, all nestled in tender elbow macaroni. This dish is not only incredibly easy to whip up but is also a crowd-pleaser perfect for potlucks, weeknight dinners, or any festive gathering. Once you try it, this Mexican Street Corn Pasta Salad Recipe will surely become one of your absolute favorite go-to summer salads!
Ingredients You’ll Need
For this Mexican Street Corn Pasta Salad Recipe, the ingredients are simple but each one plays an essential role in layering texture, flavor, and color for a truly unforgettable salad experience.
- Elbow macaroni: The perfect pasta shape here, holding onto the creamy dressing and mingling beautifully with each bite.
- Corn kernels (fresh or frozen): Sweet, juicy corn provides the star flavor and its charred edges add a smoky charm.
- Olive oil: Helps with cooking the corn to golden perfection and adds a subtle richness.
- Chili powder: Gives a gentle heat and that signature Mexican street corn flavor kick.
- Cumin: Adds a warm, earthy background note that harmonizes with the spices.
- Garlic powder: A convenient way to build savory depth without overpowering.
- Paprika: Contributes a mild smokiness and vibrant color to the salad.
- Cayenne pepper: Brings a subtle bite and liveliness to awaken your taste buds.
- Mayonnaise: The creamy base that beautifully coats each pasta and corn kernel.
- Sour cream: Adds a slight tang that balances the richness of the mayonnaise.
- Fresh lime juice: A zesty brightness that refreshes and ties all flavors together.
- Cilantro, chopped: Provides a fresh herbal lift and a burst of green color.
- Red onion, finely diced: Adds a punch of sharpness and crunch for contrast.
- Cotija cheese, crumbled: This salty, crumbly cheese crowns the salad with authentic Mexican flair.
- Salt and pepper to taste: Essential for seasoning and pulling all the flavors in harmony.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling your elbow macaroni according to the instructions on the package. Cooking it just until tender but firm to the bite will keep the salad texture perfect and prevent mushiness. Drain the pasta and set it aside to cool.
Step 2: Char the Corn
Heat olive oil in a large skillet over medium heat, then toss in the corn kernels. Let them cook for 5 to 7 minutes, stirring occasionally, until they develop those irresistible golden brown spots that bring out their natural sweetness with a hint of smokiness.
Step 3: Combine Pasta and Corn
Once the corn has cooled slightly, transfer it to a large bowl along with the cooled pasta. This base is ready to soak up the delicious flavors we’re about to add.
Step 4: Spice it Up
Sprinkle the chili powder, cumin, garlic powder, paprika, and cayenne pepper over the pasta and corn, tossing gently to make sure every bite is coated evenly with this aromatic blend that defines this Mexican Street Corn Pasta Salad Recipe.
Step 5: Make the Creamy Dressing
In a separate bowl, whisk together mayonnaise, sour cream, and fresh lime juice until smooth and well combined. This dressing will bring creaminess and a zesty tang essential to the salad’s character.
Step 6: Mix Everything Together
Pour the creamy dressing over the pasta and spiced corn mixture. Add in chopped cilantro and diced red onion, then gently fold everything together. The colors and textures start coming alive at this stage!
Step 7: Add the Finishing Touches
Top the salad with crumbled cotija cheese, and season with salt and pepper to your liking. Give it one final gentle mix to combine all these vibrant elements perfectly.
Step 8: Chill and Serve
Pop the salad in the refrigerator for at least 30 minutes. This little rest time lets the flavors meld beautifully, resulting in a refreshing, cohesive Mexican Street Corn Pasta Salad Recipe that’s ready to wow your taste buds.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
You can elevate the presentation and flavor by adding a sprinkle of extra cotija cheese or a few sprigs of fresh cilantro on top just before serving. A light drizzle of lime juice right before plating also adds a refreshing pop.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, or alongside tacos and quesadillas. Its creamy and flavorful profile complements spicy, smoky, or charred dishes beautifully.
Creative Ways to Present
For a festive touch, serve this salad in individual mason jars or mini tortilla cups for parties. It also makes a fantastic layered dip when combined with smashed avocado and black beans in a clear dish, showing off its vibrant colors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Pasta Salad Recipe in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it perfect for meal prep or next-day enjoyment.
Freezing
This salad isn’t ideal for freezing because the creamy dressing can separate and the pasta might get mushy upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Since this is a cold pasta salad, reheating isn’t recommended. Simply let refrigerated leftovers sit at room temperature for about 10 minutes before serving if you want to take the chill off slightly.
FAQs
Can I use canned corn instead of fresh or frozen?
Canned corn will work in a pinch but try to drain it well and roast it in the skillet to get some char and reduce moisture. Fresh or frozen gives a better texture and flavor for this salad.
Is there a way to make this recipe vegan?
Absolutely! Swap out mayonnaise and sour cream for vegan versions, and use a plant-based cheese or nutritional yeast instead of cotija. The spices and corn provide plenty of vibrancy for a delicious vegan Mexican Street Corn Pasta Salad Recipe.
Can I add protein to this pasta salad?
Yes! Grilled chicken, shrimp, or black beans make excellent additions if you want a heartier dish. Just toss them in when mixing everything together.
What type of pasta works best?
Elbow macaroni is ideal because its shape grabs the dressing well, but small shapes like rotini or shells can also be used. Just avoid long noodles that can be tricky to eat cold.
How spicy is this salad?
The heat level is mild and balanced due to the combination of chili powder and cayenne, but you can adjust the amount of cayenne pepper depending on your spice tolerance for your perfect version of the Mexican Street Corn Pasta Salad Recipe.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is such a joyful blend of bold flavors, fresh ingredients, and comforting creaminess all rolled into one. Whether you’re making it for a casual family dinner or bringing it to a summer barbecue with friends, it’s guaranteed to impress and satisfy. Give this recipe a try—you might just find yourself making it again and again!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Pasta Salad combines classic street corn flavors with tender elbow macaroni, creating a vibrant and creamy salad perfect for summer gatherings or a flavorful side dish. The dish features charred corn seasoned with chili powder, cumin, and cayenne, tossed with a zesty lime mayo dressing, fresh cilantro, red onion, and a sprinkle of salty cotija cheese.
Ingredients
Pasta and Corn
- 1 cup elbow macaroni
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
Spices
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Dressing and Toppings
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup cotija cheese, crumbled
- Salt to taste
- Pepper to taste
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions, then drain and set aside to cool completely.
- Heat Oil: Heat a large skillet over medium heat and add the olive oil, allowing it to become hot but not smoking.
- Char Corn: Add the corn kernels to the hot skillet. Cook for 5-7 minutes, stirring occasionally until the corn is slightly charred and caramelized for a smoky flavor.
- Cool Corn: Remove the cooked corn from the skillet and allow it to cool for a few minutes to avoid wilting when mixed.
- Combine Pasta and Corn: In a large mixing bowl, combine the cooled macaroni and charred corn, mixing well.
- Add Spices: Sprinkle the chili powder, cumin, garlic powder, paprika, and cayenne pepper over the pasta and corn. Stir until the spices evenly coat the mixture.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, and fresh lime juice until smooth and fully combined.
- Mix Dressing with Salad: Pour the mayo mixture over the pasta and corn; stir gently to thoroughly coat everything with the creamy dressing.
- Add Fresh Ingredients: Fold in the chopped cilantro and finely diced red onion, ensuring they are evenly distributed throughout the salad.
- Add Cheese: Sprinkle the crumbled cotija cheese over the top of the salad for a salty, tangy finish.
- Season: Season the salad with salt and pepper to taste, then give it a final gentle stir to combine all flavors.
- Chill: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve the Mexican Street Corn Pasta Salad chilled as a delicious side or light meal.
Notes
- Use fresh corn kernels for the best flavor, but frozen corn works well if fresh is unavailable.
- Char the corn carefully to avoid burning; a slight caramelization enhances flavor without bitterness.
- Adjust the cayenne pepper quantity according to your preferred level of spiciness.
- For a lighter version, substitute Greek yogurt for the sour cream.
- Make the salad ahead of time; it tastes even better after resting in the fridge overnight.
- Serve with tortilla chips or as a side to grilled meats for a full Mexican-inspired meal.
