Tired of bringing the same old pasta salad to every get-together? You know the one. It’s fine, but nobody ever asks for the recipe. This isn’t that salad.
This Mexican Street Corn Pasta Salad is the one everyone will talk about. It’s got the smoky char of grilled corn, a creamy, tangy dressing, and a little kick of spice. It’s the perfect side dish for cookouts, potlucks, or just a Tuesday night.
I’ve made this for years, and it always disappears fast. Let’s make the dish that will have everyone asking you for the recipe.
What You’ll Need
This recipe uses simple stuff you can find at any store. Don’t worry about fancy ingredients; the magic is in how we put them together.
For the Salad:
- 1 pound of short pasta (like rotini, fusilli, or bowtie)
- 4 ears of fresh corn, husks removed
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for a little heat)
- 1 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or plain Greek yogurt)
- Juice of 2 limes (about 1/4 cup)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Tools of the Trade
You don’t need a professional kitchen for this. Just a few basic tools will get the job done right.
- Large pot (for cooking pasta)
- Colander
- Grill or a large skillet (cast iron works great)
- Large mixing bowl
- Small bowl (for the dressing)
- Whisk
- Sharp knife
- Cutting board
How to Make Mexican Street Corn Pasta Salad
Follow these steps, and you can’t go wrong. Read them all before you start so you know what’s coming.
Step 1: Cook the pasta according to the package directions until it’s al dente. That means it should still have a slight bite. Drain it and rinse with cool water to stop the cooking process.
Step 2: While the pasta cooks, prepare the corn. You can grill it over medium-high heat, turning often, until it’s tender and has a nice char on all sides. You can also do this in a hot, dry skillet on the stove.
Step 3: Once the corn is cool enough to handle, carefully slice the kernels off the cob. A good trick is to stand the cob upright in a large bowl and cut downwards.
Step 4: In a small bowl, whisk together all the dressing ingredients: mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to your liking.
Step 5: In your large mixing bowl, combine the cooled pasta, charred corn kernels, diced red bell pepper, red onion, and jalapeño (if you’re using it).
Step 6: Pour the dressing over the pasta mixture. Gently stir everything together until it’s all evenly coated.
Step 7: Stir in the fresh cilantro and crumbled cotija cheese. Give it one last gentle mix, taste it, and add more salt or lime juice if you think it needs it. Serve right away or chill it in the fridge for an hour to let the flavors meld.
Pro Tips from My Kitchen
I’ve made this salad more times than I can count. Here are a few things I’ve learned that make a real difference.
- Don’t Overcook the Pasta. Mushy pasta ruins a pasta salad. Cook it just until al dente. Rinsing it with cold water not only cools it down but also stops it from getting softer.
- Get a Good Char on the Corn. Don’t be afraid of a little black on the kernels. That smoky, charred flavor is the key to making this salad taste like real Mexican street corn.
- Make the Dressing Ahead. If you have time, make the dressing an hour or two before you mix the salad. This gives the spices time to blend together for a much deeper flavor.
- Salt Your Pasta Water. This is the only chance you get to season the pasta itself. A generous amount of salt in the boiling water makes a huge difference in the final taste of the dish.
Making It Your Own: Substitutions
Don’t have something on the list? No problem. Cooking is all about adapting.
| Ingredient | Substitution Idea | Why It Works |
|---|---|---|
| Cotija Cheese | Feta Cheese or Queso Fresco | Both are salty, crumbly cheeses that give a similar texture and taste. |
| Sour Cream | Plain Greek Yogurt | Adds the same tangy creaminess with a bit more protein. |
| Fresh Corn | Frozen or Canned Corn | If using frozen, thaw it first. For both, make sure to drain well and pan-sear them to get some color and flavor. |
| Jalapeño | A few dashes of hot sauce or a pinch of cayenne pepper | Adds the heat without the chopping. Adjust the amount to your preference. |
Meal Prep and Make-Ahead Tips
You can easily prep this salad ahead of time, which is great for parties or busy weeknights.
Cook the pasta, char the corn, and chop all the vegetables up to 2 days in advance. Store them in separate airtight containers in the fridge. The dressing can also be made and stored separately.
When you’re ready to serve, just toss everything together in a large bowl. Waiting to combine keeps the veggies crisp and prevents the pasta from getting soggy.
What to Serve It With
This salad is a fantastic side dish that pairs well with almost any grilled food.
- Grilled Chicken or Steak
- Burgers and Hot Dogs
- Fish Tacos
- Pulled Pork Sandwiches
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
The pasta will soak up some of the dressing overnight. You can freshen it up with a squeeze of fresh lime juice or a small spoonful of sour cream before serving again.
Diet-Specific Swaps
Need to adjust this for a specific diet? Here are some easy swaps.
| Diet | Ingredient Swap | Notes |
|---|---|---|
| Gluten-Free | Use your favorite gluten-free short pasta. | Cook according to package directions, as GF pasta can sometimes be tricky. |
| Vegan | Use vegan mayonnaise, vegan sour cream, and a vegan cheese substitute. | There are many great plant-based options available now that work perfectly. |
| Lower Fat | Use plain Greek yogurt for both the mayo and sour cream. | This will make the dressing tangier and lighter but still delicious. |
Frequently Asked Questions
Q1. Can I use frozen corn?
Ans: Yes, you can. Thaw it completely and pat it dry. Then, char it in a hot skillet with a little oil to get that smoky flavor.
Q2. Is this salad very spicy?
Ans: As written, it’s pretty mild. The jalapeño adds a little kick, but you can leave it out completely if you don’t like heat. You control the spice.
Q3. My dressing seems thick. What should I do?
Ans: If your dressing is too thick, you can thin it out with a little more lime juice or even a tablespoon of water or milk until it reaches the consistency you like.
Wrapping Up
This Mexican Street Corn Pasta Salad is more than just a recipe; it’s a way to bring something new and exciting to the table. It’s simple, full of flavor, and a guaranteed crowd-pleaser.
Now it’s your turn. Give this recipe a try and see how easy it is to make a side dish that steals the show. Leave a comment below and let me know how it turned out for you
