A summer cookout under the warm sun can be made even more delightful with a vibrant and tangy pasta salad bursting with flavors. The Best Mexican Street Corn Pasta Salad combines the delightful creaminess of dressing with the sweet, charred corn, all while taking just about 30 minutes to prep. It’s a refreshing dish that holds beautifully in the fridge, serving as an excellent side or main course.
This recipe is perfect for gatherings, picnics, or a family dinner. Whip it up for a fun summer barbecue, or make it ahead of time for a quick weekday meal. This salad holds well in the fridge, making it an easy option for meal prep.
Why You’ll Love This Recipe
- The combination of pasta and corn creates an irresistible, hearty texture.
- A quick and easy dish that can be ready in under 30 minutes.
- The creamy dressing adds a delightful zing that elevates every bite.
- Versatile enough to include your choice of protein for a complete meal.
What You’ll Need
Here’s everything you need to make this delicious pasta salad.
For the Salad
- 4-5 ears of fresh corn, grilled or roasted
- 1 tbsp olive oil (for cooking corn)
- 8 oz elbow macaroni, rotini, fusilli, farfalle, or orecchiette
- 1 red onion, finely diced
- 1 jalapeño, finely minced (optional)
- 1 cup fresh cilantro, chopped
- Grilled chicken, grilled shrimp, or seared/grilled beef (optional proteins)
For the Dressing
- 1 cup Mexican crema, sour cream, mayonnaise, or Greek yogurt
- Fresh lime juice, to taste
- Chili powder or Tajín, to taste
- Salt and black pepper, to taste
For Serving
- 1 cup Cotija cheese, feta cheese, or queso fresco, crumbled
Note: For a lighter dressing, consider using Greek yogurt instead of mayonnaise.
Substitutions & Swaps
- Use frozen or canned corn instead of fresh.
- Greek yogurt can replace sour cream for tanginess.
- Any pasta shape can be used based on preference.
- Omit jalapeño for a milder flavor.
How to Make It
Follow these simple steps to create a delicious pasta salad.
1. Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta shape and cook according to package directions until it’s perfectly al dente. Drain the pasta well and rinse it under cold water to stop the cooking process and prevent it from sticking. Set it aside to cool completely.
2. Prepare the Corn
If using fresh corn, grill the cobs over medium-high heat until lightly charred and tender, about 10-15 minutes, or roast them in a 400°F (200°C) oven for about 20-25 minutes. Once cooled slightly, slice the kernels off the cob. If using frozen or canned corn, heat a large skillet over medium-high heat with a tablespoon of olive oil, add the corn, and cook until tender with some charred spots.
3. Make the Creamy Dressing
In a medium bowl, combine the Mexican crema (or sour cream/mayonnaise/Greek yogurt), freshly squeezed lime juice, chili powder (or Tajín), and a pinch of salt and black pepper. Whisk until smooth and well combined.
4. Combine Everything
In a large mixing bowl, add the cooled corn, cooled pasta, finely diced red onion, and chopped fresh cilantro. Pour the creamy dressing over the mixture, add the crumbled Cotija cheese (or feta/queso fresco), and gently toss until evenly coated.
5. Chill and Serve
Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours. Before serving, give it another quick stir and garnish with extra cilantro, Cotija cheese, or chili powder if desired.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the creamy dressing doesn’t freeze well.
Reheat: Not recommended; serve chilled.
Tips for Best Results
- Grill the corn for an enhanced smoky flavor.
- Cool the pasta completely to prevent clumping.
- Adjust the seasoning of the dressing to suit your taste.
- Use fresh lime juice for a zesty kick.
Serving Suggestions
- Pair with grilled meats for a complete meal.
- Serve alongside tacos for a delicious spread.
- Enjoy it as a light lunch on a hot day.
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