Mexican Street Corn Pasta Salad Recipe

If you crave the bold flavors of Mexican street corn and love a good pasta salad, this Mexican Street Corn Pasta Salad is about to become your new go-to for any gathering. Think creamy, tangy, smoky-sweet corn kernels folded into tender pasta, with just the right hint of spice and plenty of herby freshness. It’s the kind of dish you’ll want to make on repeat all summer long!

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Ingredients You’ll Need

This salad looks and tastes restaurant-worthy, but every ingredient brings something essential—extra sweetness from char-grilled corn, zippy limes, a creamy base, and plenty of fun textures. Here’s exactly what you’ll need and why each one matters:

• Fresh corn on the cob: Grilled for irresistible smoky char and juicy sweetness. It’s the star of the dish!
• Pasta (about ½ lb): I love a shape with plenty of nooks to catch the dressing—think rotini, penne, or shells.
• Crema Mexicana: This tangy Mexican cream forms the irresistibly silky dressing, keeping every bite light and luscious.
• Fresh lime juice: Cuts through the richness and adds the signature street corn brightness.
• Cayenne pepper: Just a pinch brings gentle heat and smokiness—add more (or less) to taste!
• Cilantro: A handful of chopped leaves gives a lively, herbal pop that’s so classic in Mexican street food.
• Jalapeños: Ribs and seeds removed, then diced for subtle crunch and vivid green color. Control the heat to your liking!
• Crumbled cotija cheese: Savory, salty, and crumbly—this cheese finishes the salad with authentic flavor and flair.

Variations

One of my favorite things about Mexican Street Corn Pasta Salad is how wonderfully adaptable it is. Use what you have, tailor the flavors to your cravings, or make small swaps to suit dietary needs—there are endless tasty possibilities!

• Swap the cheese: If you can’t find cotija, try feta, queso fresco, or even grated parmesan for a punchy, salty finish.
• Make it vegan: Use a dairy-free sour cream and cheese alternative for a just-as-delicious plant-based version.
• Try different pasta shapes: Go for bowties, fusilli, or even whole wheat pasta for added nutrition and texture.
• Add protein: Toss in grilled chicken, black beans, or shrimp to turn this vibrant side into a hearty meal.
• Boost the veggies: Cherry tomatoes, red onions, or diced bell peppers add even more crunch and color.

How to Make Mexican Street Corn Pasta Salad

Step 1: Grill and Prep the Corn

Fire up your grill to a toasty 450°–500°F. Once it’s hot, lay dehusked corn cobs directly on the grates. Close the lid and let them cook, rotating every couple of minutes so each side gets irresistibly roasted and lightly charred. This brings out the natural sweetness while adding those classic, street corn smoky notes. Transfer the corn to a cutting board and let it cool slightly before slicing off the kernels (carefully—this part is always a little messy but totally worth it!).

Step 2: Cook and Cool the Pasta

While the corn’s grilling, boil your pasta in well-salted water according to package directions. You want it al dente—tender with just a little bite. Drain and rinse the pasta under cold water to stop the cooking and keep your salad nice and cool. This also helps the pasta not soak up too much dressing right away!

Step 3: Mix the Creamy Dressing

In a big mixing bowl, whisk together crema Mexicana, fresh lime juice, and a few dashes of cayenne. You’re aiming for a tangy, slightly spicy, ultra-creamy base—taste and adjust as you go so it suits your palate perfectly.

Step 4: Combine Everything

Add your cooled pasta and roasted corn kernels to the dressing bowl. Toss in the jalapeños, chopped cilantro, and plenty of cotija cheese. Give it all a generous toss until everything is coated and gorgeous. If you like it extra creamy, feel free to add more crema. Taste for salt and lime, then adjust as needed.

Step 5: Chill and Serve

For best flavor, chill your Mexican Street Corn Pasta Salad for at least 30 minutes. It lets all those bright, zesty, and creamy notes do their thing. Right before serving, give it one more gentle toss—then get ready for the compliments!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Give your Mexican Street Corn Pasta Salad a final flourish with extra crumbled cotija, a sprinkle of fresh cilantro, more cayenne or chili powder, and even a few lime wedges on the side for a tableside squeeze. A pinch of smoked paprika adds another dimension if you’re feeling adventurous!

Side Dishes

This salad happily sits alongside grilled meats—think steak, chicken, or shrimp skewers. Or, pair with tacos, quesadillas, or even burgers for a festive cookout. It can also shine as a stand-alone lunch with some crunchy tortilla chips on the side!

Creative Ways to Present

Spoon your salad into a large, shallow bowl for family style meals, or serve in individual mason jars for picnics and backyard parties. It’s also beautiful as a topping for lettuce wraps or nestled inside grilled avocado halves for a playful, appetizer-style spin.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mexican Street Corn Pasta Salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen and become even more delicious as they mingle, though the pasta may soak up some extra dressing—see below for a tip!

Freezing

Freezing isn’t recommended, as the creamy dressing and cheese can separate and lose their irresistible texture. This salad is meant to be enjoyed fresh, so whip up just what you’ll eat within a few days for best results.

Reheating

This salad is at its best cold or at room temperature. If the refrigerated pasta seems a bit dry after sitting, simply stir in an extra spoonful of crema or a squeeze of lime before serving to bring it back to life—no heating required!

FAQs

Final Thoughts

If you’re looking for a dish that’s as colorful and lively as it is satisfying, give this Mexican Street Corn Pasta Salad a try. Every forkful delivers creamy, zesty, and smoky sweetness that’s meant to be shared and enjoyed. I can’t wait for you to taste the magic—invite some friends, make a big bowl, and watch how quickly it disappears!

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