Diving into the vibrant world of flavors, the Mexican Street Corn Pasta Salad Recipe brings together the creamy, smoky, and tangy elements of classic Mexican street corn in one unforgettable pasta dish. This salad combines perfectly cooked rotini with sweet corn and a luscious, spiced dressing, all crowned with fresh cilantro and crumbly cotija cheese. It’s the ideal summer salad that brightens any meal with its bold colors and delightful textures, making it a new favorite for potlucks, barbecues, or weeknight dinners.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients will set you up for a perfectly balanced salad that’s bursting with flavor. Each element plays a key role in creating that authentic taste and pleasing texture you’ll crave.
- 3 cups cooked rotini or penne pasta: The pasta forms the hearty base that carries the delicious flavors and makes this dish filling.
- 2 cups corn (grilled, frozen, or canned): Adds sweet, juicy pops with a touch of smoky char when grilled.
- 1/3 cup mayonnaise: Brings creaminess that blends beautifully into the dressing.
- 1/3 cup sour cream: Adds a tangy richness that cuts through the sweetness of the corn.
- 1 tablespoon lime juice: Gives the salad a refreshing kick that brightens the overall flavor.
- 1 teaspoon chili powder: Injects subtle heat and complexity.
- 1/2 teaspoon smoked paprika: Provides a deep smoky note reminiscent of traditional street corn.
- Salt and pepper to taste: Essential seasonings that bring all ingredients into harmony.
- 1/4 cup chopped fresh cilantro: Infuses the salad with fresh herbal vibrancy.
- 1/3 cup crumbled cotija cheese: Offers a salty, crumbly finish that’s signature to Mexican street corn.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Combine Pasta and Corn
Start with perfectly cooked and cooled rotini or penne pasta in a large bowl, then gently stir in your corn. Whether grilled for that authentic char, frozen for convenience, or canned for quick prep, the corn adds sweetness and texture that complements every bite.
Step 2: Prepare the Dressing
In a separate bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until silky smooth. This dressing is the heart of the Mexican Street Corn Pasta Salad Recipe, marrying creaminess with just the right balance of tang and spice.
Step 3: Toss Together Gently
Pour the luscious dressing over the pasta and corn mixture, then toss gently but thoroughly to ensure every piece of pasta is coated in that irresistible flavor blend. This step is where your salad starts to come alive!
Step 4: Fold in Cilantro and Cotija Cheese
Carefully fold in the fresh cilantro and crumbled cotija cheese, sprinkling them evenly to add bursts of freshness and a salty bite. These finishing touches elevate the salad from simple to spectacular.
Step 5: Chill to Enhance Flavors
Cover the salad and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully, turning this Mexican Street Corn Pasta Salad Recipe into a dish that’s even more vibrant and delicious.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Top your salad with extra crumbled cotija cheese and a few sprigs of fresh cilantro to amp up the presentation and flavor. A light sprinkle of chili powder or a squeeze of fresh lime juice right before serving adds a wonderful final touch.
Side Dishes
This pasta salad pairs wonderfully with grilled meats like chicken or steak, making for a festive meal that’s both hearty and refreshing. It also complements lighter fare such as tacos or roasted vegetables, perfect for a colorful feast.
Creative Ways to Present
For a fun twist, serve the Mexican Street Corn Pasta Salad Recipe in individual mason jars or mini bowls for a festive party feel. Layering some extra corn and cheese on top adds a beautiful pop of color and texture, making it as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but the salad is best enjoyed within this window to keep the fresh texture of the corn and herbs.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the sour cream and mayonnaise-based dressing can separate and become watery after thawing. It’s a better idea to prepare fresh when possible.
Reheating
Since this pasta salad is designed to be served cold or at room temperature, reheating isn’t necessary. Simply take it out of the fridge and let it sit for a few minutes at room temp before serving if you prefer it less chilled.
FAQs
Can I use frozen corn instead of fresh or grilled?
Absolutely! Frozen corn works perfectly when thawed and drained, and while it won’t have the smoky charred flavor of grilled corn, it still adds that sweet bite that makes this salad so tasty.
What type of pasta works best for this recipe?
Rotini and penne are ideal because their shapes hold onto the dressing nicely, but you can also experiment with other short pasta like fusilli or farfalle depending on what you have on hand.
Is cotija cheese essential, or can I substitute it?
Cotija cheese adds an authentic salty tang and crumbly texture, but if you can’t find it, feta is a great substitute that will still give you that pleasing salty finish.
Can this salad be made vegan?
Yes! Swap the mayonnaise and sour cream for vegan alternatives, and replace cotija cheese with a plant-based cheese or nutritional yeast to keep that cheesy umami flavor.
How long does the Mexican Street Corn Pasta Salad Recipe keep in the fridge?
Stored properly in an airtight container, it stays fresh for about 3 days. Make sure to give it a quick stir before serving as ingredients may settle or separate slightly.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is a total game-changer for anyone who loves bold, fresh flavors that come together with ease. It’s a dish that feels like summer on a plate, perfect for sharing with friends or enjoying as a satisfying meal any day of the week. I can’t wait for you to try it and make it your own!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Pasta Salad combines tender pasta with sweet corn, a creamy tangy dressing, and traditional Mexican flavors like lime, chili powder, and cotija cheese. Perfect for a refreshing side dish or light meal, it’s easy to prepare and bursting with fresh cilantro and smoky spices.
Ingredients
Pasta & Corn
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine Pasta and Corn: In a large bowl, mix together the cooked and cooled pasta with the corn until the ingredients are evenly distributed, ensuring a balanced texture throughout the salad.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until the dressing is smooth and well combined.
- Toss with Dressing: Pour the prepared dressing over the pasta and corn mixture, then toss gently to coat all ingredients thoroughly without breaking the pasta.
- Add Fresh Flavor: Fold in the chopped fresh cilantro and crumbled cotija cheese carefully, distributing them evenly for bursts of flavor in each bite.
- Chill Before Serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to cool, enhancing the overall taste experience.
Notes
- Use freshly grilled corn for a smoky flavor or frozen/canned corn for convenience.
- This salad can be made a few hours ahead and kept refrigerated.
- Adjust chili powder and lime juice to your taste preference for spiciness and tanginess.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and omit cotija cheese or replace with vegan cheese.
