Mexican Street Corn Pasta Salad

The best part about this Mexican Street Corn Pasta Salad is how it combines creamy, smoky, and tangy flavors in each bite. The pasta soaks up all the rich, spicy dressing, making every twist of the noodle a little burst of deliciousness. The roasted corn adds that perfect charred sweetness, and when you toss in the crumbled cotija cheese, you get just the right amount of salty bite to balance everything out. Don’t forget the fresh cilantro—its herbaceous notes cut through the richness and bring everything together beautifully.

I love adding a squeeze of lime right before serving; it brightens up the whole dish and gives it that zesty punch that makes you keep coming back for more. Whether you’re serving it for a summer barbecue or packing it for a picnic, this pasta salad holds up really well, making it a reliable favorite. And trust me, it’s the kind of dish that just gets better as it sits in the fridge, letting all those flavors meld together overnight.

Key Ingredients in Mexican Street Corn Pasta Salad

Each ingredient in this pasta salad plays a role in creating that perfect balance of flavors and textures. Let’s break down what makes each one special and how it contributes to the magic of this dish.

• Elbow macaroni: These small, curved pasta pieces are perfect for soaking up the creamy, spicy dressing and creating a satisfying bite in every forkful. They offer just the right amount of chewiness to complement the other ingredients.
• Corn kernels (fresh or frozen): The star of the show! Roasted corn brings in a smoky sweetness and a pop of texture. Whether you use fresh or frozen, both work wonderfully, adding that signature street corn flavor.
• Olive oil: A light drizzle of olive oil helps to bring all the spices together, creating a smooth base for the dressing. It also adds a touch of richness without overpowering the other ingredients.
• Chili powder: This adds a warm, earthy heat that infuses the dressing with depth. It’s what gives the pasta salad its slight kick without being too intense.
• Cumin: With its warm, nutty flavor, cumin brings in a subtle smokiness that echoes the charred taste of the corn. It adds a bit of complexity to the dressing.
• Garlic powder: Garlic powder is a pantry staple that adds a savory, aromatic element to the dressing. It enhances the overall flavor profile without being too overpowering.
• Paprika: A mild, smoky paprika adds a touch of smokiness and color, rounding out the seasoning and complementing the chili powder and cumin.
• Cayenne pepper: Just a pinch of cayenne gives the salad a gentle heat that builds on the chili powder, bringing a nice, zesty spice without overwhelming the other flavors.
• Mayonnaise: Creamy mayonnaise is the base of the dressing, lending a rich, velvety texture that coats the pasta and corn beautifully. It helps balance out the heat and acidity from the other ingredients.
• Sour cream: A dollop of sour cream adds tanginess and lightens up the richness of the mayo, giving the dressing a cool, creamy finish that complements the smoky corn.
• Fresh lime juice: Lime juice adds the perfect zesty brightness to the dish. It cuts through the richness and enhances the freshness of the cilantro, making each bite feel light and refreshing.
• Cilantro, chopped: Fresh cilantro brings a burst of herbaceous freshness, cutting through the richness of the mayo and sour cream. Its vibrant green flavor is the perfect finishing touch.
• Red onion, finely diced: Red onion adds a nice crunch and a little sharpness, balancing the creamy dressing and bringing in a bit of freshness to the dish.
• Cotija cheese, crumbled: This crumbly, salty cheese is a must for that authentic street corn flavor. It brings a savory, salty bite that contrasts perfectly with the sweetness of the corn.
• Salt to taste: A pinch of salt enhances all the flavors and brings them into harmony, making each bite even more irresistible.
• Pepper to taste: Freshly ground black pepper adds a mild heat and a layer of complexity to the dressing, rounding out the seasoning profile.

How to Make Mexican Street Corn Pasta Salad

Serving Suggestions for Mexican Street Corn Pasta Salad

1. Pair it with Grilled Meats: This pasta salad makes the perfect side dish for grilled chicken, steak, or even shrimp. The smoky flavors of the corn and the zesty lime dressing complement the charred goodness of your favorite BBQ protein. Just imagine biting into a juicy grilled chicken leg and then scooping up a spoonful of this creamy pasta salad—pure heaven!

2. Add it to a Taco Bar: If you’re planning a taco night, this pasta salad is a great addition to your spread. Its creamy, tangy flavors balance out the spiciness of salsa or the richness of tacos filled with carne asada or carnitas. It’s like a party in your mouth, and everyone will love the fresh twist it brings to the table!

3. Perfect for Potlucks and Picnics: This salad is the ultimate crowd-pleaser. It travels well and tastes even better after sitting in the fridge for a while, so it’s perfect for potlucks, picnics, or any gathering. Plus, with all the vibrant colors and flavors, it’s bound to be the first dish people reach for!

How to Store Mexican Street Corn Pasta Salad

To keep your Mexican Street Corn Pasta Salad fresh and flavorful, the key is to store it properly. First, make sure the salad has cooled to room temperature before storing it in the fridge. You don’t want any condensation forming inside the container, as that could dilute the dressing and make the pasta soggy. A tightly sealed container is your best friend here. I recommend using an airtight plastic or glass container to lock in all that creamy goodness and prevent any odors from sneaking in.

If you plan on keeping leftovers for a day or two, the salad holds up beautifully in the fridge. In fact, some people say it even tastes better after the flavors have had a chance to meld together overnight! Just be sure to give it a good stir before serving, as the dressing might settle a bit. And while this pasta salad can be kept for up to 3-4 days, I wouldn’t recommend storing it much longer, as the fresh cilantro and red onion can lose their vibrancy and crispness.

If you’re prepping it ahead of time for a gathering, you can assemble the salad and store it in the fridge without adding the cotija cheese. Just sprinkle that on top right before serving to keep it fresh and crumbly. This way, you’ll have a salad that’s just as delicious and full of texture when it’s time to dig in.

Conclusion

And there you have it! This Mexican Street Corn Pasta Salad is the ultimate crowd-pleasing dish, packed with smoky, creamy, and tangy flavors that are sure to brighten up any meal. Whether you’re serving it at a barbecue, taking it to a potluck, or simply enjoying it as a fresh, flavorful side dish, this salad is always a hit. It’s one of those recipes that’s both easy to make and impressive enough to steal the spotlight on your dinner table.

So, grab your ingredients, get cooking, and enjoy the delightful combination of flavors! And hey, if you try the recipe out or have any feedback, I’d love to hear how it turned out for you—drop me a comment or share any tips or questions you have. This recipe is all about making food fun and delicious, so let’s keep the conversation going!

Print Recipe

Mexican Street Corn Pasta Salad

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Calories: 350

Description

A vibrant mix of tender pasta, smoky grilled corn, and a creamy, zesty dressing, this Mexican Street Corn Pasta Salad is bursting with bold flavors. Topped with tangy cotija cheese, cilantro, and a squeeze of lime, it’s a refreshing, crowd-pleasing treat!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup elbow macaroni

• 2 cups corn kernels (fresh or frozen)

• 1 tablespoon olive oil

• ¹⁄₂ teaspoon chili powder

• ¹⁄₄ teaspoon cumin

• ¹⁄₄ teaspoon garlic powder

• ¹⁄₄ teaspoon paprika

• ¹⁄₄ teaspoon cayenne pepper

• 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

1. Cook the elbow macaroni according to the package instructions, then drain and set aside to cool.
2. Heat a large skillet over medium heat and add the olive oil.
3. Once the oil is hot, add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and caramelized.
4. Remove the corn from the skillet and let it cool for a few minutes.
5. In a large mixing bowl, combine the cooled macaroni and the charred corn.
6. Add the chili powder, cumin, garlic powder, paprika, and cayenne pepper to the bowl, stirring to evenly coat the pasta and corn with the spices.
7. In a separate small bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth and well combined.
8. Pour the mayo mixture over the pasta and corn, stirring gently to coat everything evenly.
9. Add the chopped cilantro and diced red onion to the salad, and mix again.
10. Sprinkle the crumbled cotija cheese over the top of the salad.
11. Season with salt and pepper to taste, then give the salad one final stir to combine all the flavors.
12. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
13. Serve the Mexican Street Corn Pasta Salad chilled and enjoy.

Note

• For an extra kick, adjust the cayenne pepper based on your spice preference.
• Use fresh corn for the best flavor, but frozen corn works well too if fresh isn't available.
• You can substitute Greek yogurt for sour cream for a lighter version.
• For a smokier flavor, try grilling the corn instead of sautéing it.
• This salad can be served immediately but tastes even better after chilling for a few hours.

Keywords: Mexican street corn pasta salad recipe, easy Mexican pasta salad, summer corn pasta salad, creamy Mexican pasta salad, spicy street corn salad