Crisp, sweet, and creamy with a delightful tang, this Zesty Mexican Street Corn Pasta Salad is a flavor explosion in every bite. The char from the grilled corn adds a smoky depth, beautifully balanced by the cool creaminess of the dressing and the bite of fresh cilantro. This recipe cleverly combines the beloved flavors of Mexican street corn with the satisfying heartiness of pasta salad. The result is a vibrant and crowd-pleasing dish that’s surprisingly easy to make.
This pasta salad is perfect for a summer barbecue, a potluck gathering, or even as a light and refreshing weeknight meal. It’s a surefire way to bring a taste of sunshine to any occasion.
Why you’ll love this Zesty Mexican Street Corn Pasta Salad
* It’s a unique and flavorful twist on traditional pasta salad.
* The creamy, zesty dressing perfectly complements the sweetness of the corn.
* Ready in under 40 minutes, it’s a quick and easy side dish.
* This mexican street corn pasta salad is a guaranteed crowd-pleaser.
* It’s easily customizable – adjust the spice level to your liking.
* Makes a great make-ahead dish, perfect for parties and potlucks.
Ingredients & Substitutions
* 1 pound pasta (such as rotini, penne, or elbow macaroni)
* 4 ears of corn, husked
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 1/4 cup chopped fresh cilantro
* 1/4 cup crumbled cotija cheese, plus more for garnish. Feta cheese works as a substitute if needed.
* 2 tablespoons lime juice
* 1 tablespoon chili powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional)
* Salt and pepper to taste
* 1/4 cup diced red onion
* 1 jalapeno, seeded and finely minced (optional). Remember to wear gloves when handling jalapenos!
How to make Zesty Mexican Street Corn Pasta Salad
Step 1: Cook the pasta
Mexican street corn pasta salad makes every moment feel energetic. Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2: Grill the corn
Grill or roast the corn until slightly charred, turning occasionally for even cooking. This brings out the corn’s natural sweetness and adds a smoky dimension. Let cool slightly, then cut the kernels off the cob. If you are looking for another recipe that is great for the warmer weather, check out this mango spinach salad recipe!
Step 3: Make the dressing
In a large bowl, whisk together mayonnaise, sour cream, cilantro, cotija cheese, lime juice, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste. Taste and adjust seasonings as needed.
Step 4: Combine and chill
Add the cooked pasta, corn kernels, red onion, and jalapeno (if using) to the dressing. Toss gently to combine, ensuring all ingredients are well coated. Chill for at least 30 minutes before serving to allow the flavors to meld. Looking for another flavorful dish for your next get-together? Try our Buffalo Cauliflower Wings!
Tips for Success
* Don’t overcook the pasta. It should be al dente to hold its shape in the salad.
* Charring the corn is key to achieving that authentic “street corn” flavor.
* Taste and adjust the dressing as needed, adding more lime juice for tanginess or chili powder for heat.
* Chilling the salad allows the flavors to meld together beautifully.
Serving Suggestions
This Zesty Mexican Street Corn Pasta Salad is a fantastic side dish for grilled chicken, steak, or fish. It also pairs well with tacos, quesadillas, and other Mexican-inspired dishes. Serve it alongside a refreshing glass of lemonade or a Mexican soda.
Storage & Reheating
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The salad is best served cold. If the salad seems dry after chilling, add a tablespoon or two of mayonnaise or sour cream to restore its creamy consistency.
Frequently Asked Questions
**Can I make this ahead of time?**
Yes! This salad is even better when made a few hours in advance, as it allows the flavors to meld together.
**Is this salad spicy?**
The spice level can be adjusted to your liking. Omit the cayenne pepper or use a milder chili powder for a less spicy version. You can also control the heat by adjusting the amount of jalapeno you include.
**Can I freeze this?**
Freezing is not recommended, as the mayonnaise and sour cream may separate upon thawing, affecting the texture of the salad.
This Zesty Mexican Street Corn Pasta Salad is a delightful and flavorful dish that’s sure to be a hit at your next gathering. The combination of sweet corn, creamy dressing, and zesty spices creates a taste sensation that’s both refreshing and satisfying. Don’t be afraid to experiment with the ingredients to create your own personalized version! Let us know in the comments how yours turns out.
Zesty Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on a classic summer dish. Creamy pasta, charred corn, and a zesty lime dressing combine to create a taste sensation that’s both refreshing and satisfying. It’s the perfect side dish for barbecues, potlucks, or a quick weeknight meal. Packed with juicy corn kernels, tangy cotija cheese, and a hint of spice, every bite is an explosion of authentic Mexican flavors. Get ready to impress your friends and family with this easy-to-make, crowd-pleasing pasta salad that’s sure to become a new favorite.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound pasta (such as rotini, penne, or elbow macaroni)
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup diced red onion
- 1 jalapeno, seeded and finely minced (optional)
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
- Grill or roast the corn until slightly charred. Let cool slightly, then cut the kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, cilantro, cotija cheese, lime juice, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- Add the cooked pasta, corn kernels, red onion, and jalapeno (if using) to the dressing. Toss to combine.
- Chill for at least 30 minutes before serving. Garnish with extra cotija cheese and cilantro before serving.
Notes
For a spicier salad, leave the seeds in the jalapeno. You can substitute feta cheese for cotija cheese if desired. This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg