Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz pasta (such as rotini or bowtie); 2 cups corn kernels (fresh or frozen); 1 tablespoon olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1/4 cup cotija cheese, crumbled (optional); 1 tablespoon fresh lime zest (optional)

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This Mexican Street Corn Pasta Salad brings the vibrant flavors of Mexican street corn to the table in a creamy, tangy, and slightly spicy pasta dish. It's the perfect summer salad for BBQs or any gathering, with a combination of sweet corn, spicy mayo, and fresh cilantro that is absolutely irresistible. Whether you serve it as a side or as the main dish, it’s a guaranteed crowd-pleaser.

Mexican Street Corn Pasta Salad

Ingredients

8 oz pasta (such as rotini or bowtie)

2 cups corn kernels (fresh or frozen)

1 tablespoon olive oil

½ cup mayonnaise

¼ cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon garlic powder

Salt and pepper to taste

¼ cup fresh cilantro, chopped

¼ cup cotija cheese, crumbled (optional)

1 tablespoon fresh lime zest (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by cooking the pasta according to the package instructions. Once done, drain the pasta and rinse it under cold water to cool it down. Set it aside.

While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the corn to the skillet and sauté it for 5-7 minutes, or until it’s lightly browned and slightly charred. This gives the corn a deeper flavor. Once done, remove it from heat and let it cool.

In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until everything is well combined and the dressing is smooth.

Add the cooled pasta, sautéed corn, and chopped cilantro to the bowl with the dressing. Toss everything together until the pasta and corn are evenly coated.

If you like, sprinkle with cotija cheese and lime zest just before serving for extra flavor.

Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Storage/Reheating

I recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad keeps its flavors well over time. Since it’s served cold, there’s no need to reheat it, but if you prefer it a little warmer, simply leave it out at room temperature for a few minutes before serving.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn in this recipe. Just make sure to thaw it and drain any excess water before cooking it in the skillet.

Can I make this pasta salad ahead of time?

Absolutely! In fact, it tastes even better after sitting for a while in the fridge. I suggest making it a few hours or even the night before to let the flavors develop.

Can I use a different type of cheese if I don’t have cotija?

Yes, you can substitute cotija with other cheeses like feta or Parmesan. These cheeses will still provide that creamy, salty element to the dish.

What can I use instead of mayonnaise for a healthier version?

You can substitute the mayonnaise with Greek yogurt for a lighter version. It still gives the salad a creamy texture with added protein.

Can I make this dish vegan?

Yes! For a vegan version, swap out the mayonnaise and sour cream for plant-based alternatives. You can also omit the cotija cheese or use a vegan cheese substitute.

Conclusion

This Mexican Street Corn Pasta Salad is a refreshing and flavorful dish that brings the beloved street corn experience right to your table in pasta form. With a perfect balance of creaminess, spice, and zest, it’s a guaranteed hit at your next BBQ or gathering. Whether you enjoy it as a side dish or a main, it’s sure to become a favorite in your recipe rotation.

Recipe:

Mexican Street Corn Pasta Salad

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A creamy, tangy, and slightly spicy pasta salad inspired by Mexican street corn. It’s the perfect dish for BBQs and gatherings, featuring sweet corn, spicy mayo, fresh cilantro, and optional cotija cheese.

Instructions

Start by cooking the pasta according to the package instructions. Once done, drain the pasta and rinse it under cold water to cool it down. Set it aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the corn to the skillet and sauté it for 5-7 minutes, or until it’s lightly browned and slightly charred. This gives the corn a deeper flavor. Once done, remove it from heat and let it cool.
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until everything is well combined and the dressing is smooth.
Add the cooled pasta, sautéed corn, and chopped cilantro to the bowl with the dressing. Toss everything together until the pasta and corn are evenly coated.
If you like, sprinkle with cotija cheese and lime zest just before serving for extra flavor.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.