Mexican Street Corn Pasta Salad Recipe

If you love bold flavors and breezy summer salads, get ready to crave this Mexican Street Corn Pasta Salad. It’s the ultimate mash-up: juicy, charred corn tossed with creamy, zesty dressing, lots of fresh herbs, crumbly cheese, and tender pasta—every bite is like sunshine on your fork!

Ingredients You’ll Need

You only need a handful of easy-to-find ingredients, but trust me, each one delivers vibrant flavor and irresistible texture. Here’s exactly what goes into making a bowl of Mexican Street Corn Pasta Salad that steals the show every time.

• Fresh Corn on the Cob: Grilled to perfection, this gives fantastic smoky flavor and a juicy crunch that’s the backbone of the salad.
• Pasta (about 1/2 lb): Choose any bite-sized shape you love—fusilli, penne, or rotini are all fabulous for catching the creamy dressing.
• Crema Mexicana: The secret ingredient to that luscious, tangy dressing. Sour cream or Greek yogurt also work in a pinch.
• Limes (1 1/2, juiced): For zippy, bright citrus notes that balance the richness perfectly.
• Cayenne Pepper: Adds just the right amount of gentle heat. Want it spicy? You can use more.
• Fresh Cilantro: Loads of chopped cilantro add freshness and a beautiful pop of green. Don’t skip it!
• Jalapeños: Deseeded and chopped, they bring a little kick and lively crunch for flavor contrast.
• Cotija Cheese: Salty, crumbly, and SO classic for Mexican street corn—feta is a good substitute if needed.

Variations

One of the best things about Mexican Street Corn Pasta Salad is how easily you can make it your own. Feel free to shake things up and tailor the salad to what you have on hand, personal tastes, or your guests’ dietary needs!

• Make it Vegetarian: The base recipe is already meatless, but you can add grilled zucchini or bell pepper for extra veggies.
• Swap Your Cheese: If cotija is hard to find, try crumbled feta or a sharp, salty cheese you love.
• Go Spicy or Mild: Adjust the jalapeño and cayenne to kick up the heat or keep things totally family-friendly.
• Try a Different Dressing: A dollop of mayo in place of some crema, or even a little chipotle sauce, can add new flavor dimensions.
• Gluten-Free Option: Use your favorite gluten-free pasta to easily adapt this dish for all your friends.

How to Make Mexican Street Corn Pasta Salad

Step 1: Grill the Corn

Preheat your grill between 450°F and 500°F. Once it’s nice and hot, pop the shucked corn directly on the grates. Close the lid and let the magic happen, rotating every few minutes. After 10-15 minutes, your corn should be beautifully charred and tender—perfect for that signature street corn flavor!

Step 2: Cook the Pasta

While the corn cooks, bring a big pot of salted water to a boil and cook your pasta according to package directions. Once al dente, drain and rinse under cold water to keep it from sticking—and to cool it down for the salad.

Step 3: Prep the Other Ingredients

Once your corn is cool enough to handle, carefully slice the kernels off the cob (stand upright in a large bowl for less mess). Chop your jalapeños (remove pith and seeds if you want it milder) and finely chop the cilantro. Crumble the cotija cheese so it’s ready to sprinkle in.

Step 4: Toss the Salad Together

In a big salad bowl, whisk together the crema Mexicana, fresh lime juice, and cayenne pepper for your dressing. Add the cooled pasta, grilled corn, chopped jalapeños, cilantro, and most of the cotija cheese. Give everything a thorough toss so each bite is creamy and loaded with flavor. Taste and adjust salt or crema as you like—this is the time to make it just right for you!

Step 5: Garnish and Serve

To finish, sprinkle the remaining cotija over the top. A little extra cilantro and slices of lime on the side make it simply stunning—and totally picnic-worthy!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

This vibrant salad truly shines when finished with a flourish—extra cotija crumbles, a handful of fresh cilantro, and a dusting of chili powder or smoked paprika make each serving look restaurant-level gorgeous. Lime wedges on the side add sparkle and allow everyone to spruce up their own bowl.

Side Dishes

Mexican Street Corn Pasta Salad is amazing alongside grilled meats, tacos, or a big platter of fajitas. Try it with barbacoa, grilled chicken, carne asada, or simply pile it next to quesadillas and guacamole for a full-on fiesta spread.

Creative Ways to Present

Serve it picnic-style in a rustic bowl, tuck it into jars for lunch on the go, or spoon it into lettuce cups for fun handheld bites. For parties, mini cups with little forks make adorable (and totally mess-free) appetizers!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors meld and become even more delicious overnight—just give it a good toss before serving again.

Freezing

Freezing isn’t recommended for this salad, as the crema-based dressing and tender pasta can turn watery and lose their best texture. For maximum flavor and snap, enjoy it fresh or within a day or two of making.

Reheating

This salad is designed to be served cold or at room temperature, so reheating isn’t really necessary. If it’s a little stiff from the fridge, simply let it sit out for 15–20 minutes and toss with a splash of crema or lime juice to revive the creaminess.

FAQs

Final Thoughts

I can’t wait for you to dig into this Mexican Street Corn Pasta Salad—the irresistible flavors, bold colors, and creamy-crunchy bite will make it your new go-to for every gathering. Next time you’re craving something sunny and satisfying, give this vibrant salad a try and let it add some fiesta to your table!

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