Mexican Street Corn Pasta Salad

The aroma of charred corn wafting through the air instantly transports you to a bustling street market on a sunny day. This Mexican Street Corn Pasta Salad combines the freshness of seasonal vegetables and the creamy tang of a yogurt-based dressing, taking just 45 minutes to prepare. It’s a vibrant and satisfying dish that works beautifully as a side or a light main meal.

Ideal for potlucks, barbecues, or patio gatherings, this pasta salad brings a crowd-favorite twist to your table. Prepare it a day in advance to let the flavors soak in, making it even more delicious when served cold.

Why You’ll Love This Recipe

• The grilled corn adds a smoky, charred flavor that enhances the pasta.
• Each bite is a delightful crunch from fresh vegetables and creamy dressing.
• It can be prepared ahead of time, saving you effort on busy days.
• The lime juice provides a refreshing zing that brightens the dish.

What You’ll Need

Gather the following ingredients to create this delicious salad:

For the Salad

• 4 ears corn, husks removed
• 8 ounces ditalini pasta
• 1 large green bell pepper, diced
• 3 green onions, sliced thin
• ½ cup cotija cheese, crumbled (plus extra for topping)
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• Salt and pepper to taste

For the Dressing

• Vegetable oil for brushing
• ½ cup Greek yogurt
• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons fresh cilantro, chopped
• 1-2 teaspoons hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder

Cotija cheese can be substituted with feta for a different flavor profile.

Substitutions & Swaps

• Greek yogurt can be swapped for sour cream.
• Any small pasta shape works if you can’t find ditalini.
• Omit hot sauce for a milder version.
• Substitue lime juice with lemon juice if needed.

How to Make It

Follow these easy steps to create your salad:

Grill the Corn

Heat a grill pan over medium-high heat. Brush the corn with vegetable oil on all sides. Grill for 4-6 minutes, turning occasionally, until slightly charred. Set aside to cool before cutting kernels off the cob.

Cook the Pasta

Cook the ditalini pasta according to package instructions. Drain, rinse under cold water, and set aside to cool completely.

Make the Dressing

In a medium bowl, whisk together Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and hot sauce. Season with salt and pepper to taste.

Combine the Ingredients

In a large mixing bowl, combine cooked pasta, grilled corn kernels, diced green bell pepper, sliced green onions, smoked paprika, chili powder, crumbled cotija cheese, and chopped cilantro.

Dress the Salad

Pour the dressing over the pasta mixture and toss until evenly coated. Taste and adjust seasoning, adding more salt, pepper, or spices if needed.

Chill the Salad

Cover and refrigerate for at least 30 minutes for the flavors to meld.

Serve

Before serving, garnish with extra cheese, smoked paprika, chili powder, and chopped cilantro. Serve with lime wedges.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the texture will be affected.
Reheat: not recommended; serve cold.

Tips for Best Results

• Use fresh corn for the best flavor and texture.
• Chill the salad longer for a more intense taste.
• Adjust the level of hot sauce according to your spice preference.
• Mix gently to avoid breaking the pasta.

Serving Suggestions

• Pair with grilled meats for a hearty meal.
• Serve as a side at summer BBQs or picnics.
• Offer as a refreshing lunch option on a warm day.