If you love vibrant flavors packed with a little zest and a creamy texture, you are going to adore this Mexican Street Corn Pasta Salad Recipe. Think of it as a lively twist on the classic elote, but with a hearty pasta salad that’s perfect for potlucks, weeknight dinners, or just elevating your lunch game. Every bite bursts with tender blistered corn, tangy lime, a touch of smoky chili, and salty cotija cheese that makes this salad truly unforgettable. It’s simple, satisfying, and downright delicious — the kind of dish you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Pasta Salad Recipe lies in its simple, honest ingredients. Each one plays a crucial role, from the sweetness of the corn to the creaminess of the mayo and sour cream blend, and the zing brought by fresh lime juice. Together, they create a perfect harmony of flavors and textures that are both colorful and inviting on your plate.
- Unsalted butter: Adds a rich base for sautéing the onion and garlic, enhancing the aroma and flavor of the corn.
- Minced onion: Lends a subtle sweetness and a savory depth to the dish when cooked.
- Garlic, minced or pressed: Packs a punch of flavor, balancing the creaminess with a gentle bite.
- Canned corn: The star ingredient, providing natural sweetness and bite; blistering it brings out its best flavors.
- Kosher salt and freshly ground black pepper: Essential for seasoning at every stage to elevate the taste.
- Dried pasta: Al dente pasta gives the salad its hearty texture and a wonderful base to carry the flavors.
- Olive oil: Helps keep the pasta moist and glossy once cooked.
- Mayonnaise: Adds creamy richness to the dressing, creating a luscious coating for the pasta and corn.
- Sour cream: Brings a tangy element that balances the creaminess and adds to the salad’s luscious mouthfeel.
- Freshly squeezed lime juice: Injects brightness and a zesty kick, making the salad fresh and vibrant.
- Chili powder: Provides a smoky warmth that defines the dish’s Mexican-inspired character.
- Cayenne pepper: Just the right hint of heat to keep your taste buds lively without overpowering.
- Cotija cheese: Salty, crumbly, and utterly addictive, this cheese finishes the salad with authentic flair.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Corn Mixture
Start by heating a large skillet over medium heat and melting the butter until it’s sizzling with anticipation. Toss in the minced onion and garlic, sautéing them gently until they soften and fill your kitchen with an incredible aroma. Next, add the corn—season it with kosher salt and freshly ground black pepper for that perfect balance—and cook it until it’s beautifully blistered, usually about 6 to 7 minutes. This process really brings out the sweetness and adds a subtle char that’s absolutely mouthwatering. Set the corn aside to cool to room temperature.
Step 2: Cook the Pasta to Perfection
While the corn is cooling, bring a pot of salted water to a boil and cook your pasta until it’s al dente, meaning it still has a little bite and texture. Drain the pasta thoroughly and then toss it with olive oil right away to keep those strands from sticking and drying out. Let it cool alongside the corn—this is key for ensuring every bite stays fresh and delicious.
Step 3: Whisk Up the Creamy Dressing
In a medium bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and black pepper. Whisk these ingredients together until the mixture becomes smooth, creamy, and perfectly balanced in flavor. Don’t be shy to taste and tweak the seasoning here; that layering of lime brightness and chili heat will elevate your pasta salad to the next level.
Step 4: Combine and Toss
Take a large salad bowl or baking dish and add the cooled sautéed corn, the olive oil-tossed pasta, and your freshly made dressing. Toss everything thoroughly to make sure every bite is coated in that creamy, zesty goodness. The final flourish is sprinkling a generous amount of crumbly cotija cheese over the top. Serve this dish right away for the best experience.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Sprinkle additional cotija cheese right before serving to add an extra salty punch and crumbly texture that contrasts beautifully with the creamy pasta. You can also add a little chopped fresh cilantro or a light dusting of smoked paprika for color and an extra flavor boost. These small touches not only make the salad look irresistible but also enhance the overall eating experience.
Side Dishes
This Mexican Street Corn Pasta Salad Recipe pairs brilliantly with grilled chicken, seared shrimp, or carnitas for a complete meal that’s festive and satisfying. For vegetarian gatherings, serve it alongside charred vegetables or a crisp, simple green salad to balance the creaminess with fresh crunch. It’s incredibly versatile and a perfect companion to many dishes.
Creative Ways to Present
Think beyond the bowl—serve this salad in colorful mini bell peppers or hollowed-out tomatoes for a festive appetizer presentation. You can also spoon it onto tostadas for a crunchy snack or layer it in a clear trifle dish for a beautiful, layered party centerpiece. Its vibrant colors and textures make it as fun to serve as it is to eat.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mexican Street Corn Pasta Salad Recipe in an airtight container and refrigerate. It will keep well for up to 3 days. The flavors actually develop nicely as it sits, but avoid adding the cotija cheese until ready to serve to maintain its crumbly texture.
Freezing
Freezing this salad is not recommended because the mayonnaise and sour cream components can separate when thawed, causing a less appealing texture. It’s best enjoyed fresh or refrigerated.
Reheating
This pasta salad is intended to be served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmer, let it sit out for a few minutes to take the chill off before serving, but warm reheating can compromise the creamy dressing’s texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn will add a wonderful crunch and natural sweetness. Just blanch or sauté it until tender and slightly blistered to replicate that smoky flavor from the canned version.
Is there a vegan alternative for this recipe?
Yes, you can swap mayonnaise and sour cream with vegan versions, use a plant-based butter substitute, and replace cotija cheese with a vegan cheese crumble or toasted nuts for a similar salty texture.
What type of pasta works best?
Small shapes like elbow macaroni, shells, or rotini work beautifully because they hold the dressing well and mix effortlessly with the corn bits.
How spicy is this Mexican Street Corn Pasta Salad Recipe?
It has a gentle heat thanks to chili powder and cayenne pepper, but you can easily adjust the spiciness by adding more or less according to your preference.
Can I prepare this salad ahead of time for a party?
Definitely! Just keep the dressing and cheese separate until you’re ready to serve to keep everything fresh and perfectly textured.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe truly feels like a celebration of flavors and textures in every bite. It’s straightforward enough for a quick weeknight dinner but impressive enough to bring to any gathering. I can’t recommend it enough if you want to add some brightness and boldness to your meal rotation. Give it a try—you might just find your new favorite pasta salad!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Mexican Street Corn Pasta Salad combines blistered corn, tender pasta, and a creamy, tangy dressing seasoned with lime juice and chili powder. Inspired by the flavors of traditional Mexican street corn, it features a delightful mix of sautéed corn, fresh spices, and crumbly cotija cheese, making it a perfect side dish or light meal bursting with flavor.
Ingredients
Vegetables and Base
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces dried pasta (½ box)
Dressings and Seasonings
- 2 tablespoons olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Cheese
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté Corn and Aromatics: Heat a large skillet over medium heat and melt the butter until sizzling. Add the minced onion and garlic and sauté until soft and fragrant. Then, add the canned corn, season with salt and pepper, and sauté for 6-7 minutes until the corn is blistered. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool to room temperature.
- Cook Pasta: Bring salted water to a boil and cook the pasta until al dente according to the package instructions (typically 8-10 minutes). Drain the pasta and toss it immediately with olive oil to prevent sticking and drying out. Set aside to cool to room temperature.
- Prepare Dressing: In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk the ingredients together until you achieve a smooth and creamy consistency. Taste and adjust seasoning as needed to balance flavors.
- Combine Salad: In a large salad bowl or baking dish, add the cooled sautéed corn, cooked pasta, and the prepared dressing. Toss everything thoroughly until the pasta and corn are evenly coated with the dressing. Finally, sprinkle the cotija cheese over the top and serve immediately for the best flavor and texture.
Notes
- For a smoky flavor, you can use fresh corn and char it on a grill or grill pan instead of canned corn.
- If cotija cheese is unavailable, feta or queso fresco are great alternatives that provide a similar crumbly texture and tang.
- Adjust the chili powder and cayenne pepper to your preferred spice level.
- This salad can be made ahead of time and chilled but is best served at room temperature.
- To make it vegetarian, ensure the cheese used is suitable for vegetarians.
