Zesty Mexican Street Corn Pasta Salad Recipe

Mixing vibrant mexican street corn pasta salad creates a perfect summer celebration of zesty flavors and colorful ingredients.

Fresh kernels burst with smoky goodness alongside tender pasta shells.

Creamy cotija cheese adds tangy richness to each delightful bite.

Lime juice and chili powder spark unexpected excitement in this crowd-pleasing dish.

Peppers and herbs dance through the recipe with authentic southwestern flair.

Southwest comfort meets pasta innovation in one seriously delectable bowl.

You’ll want seconds of this irresistible summer feast that brings everyone together around the table.

What Makes Mexican Street Corn Pasta Salad So Craveable

• Blast Mexican Street Flavor: Transform classic pasta salad into a zesty, vibrant dish bursting with authentic Mexican street corn flavors that dance on your taste buds.
• Master No-Stress Cooking: Create a crowd-pleasing recipe with simple ingredients and straightforward steps, making it accessible for home cooks of all skill levels.
• Customize Your Culinary Adventure: Easily adapt the recipe by adjusting spice levels, swapping ingredients, or adding protein to suit personal preferences and dietary needs.
• Perfect Party Pleaser: Designed as a make-ahead dish that gets even more delicious as flavors mingle, this pasta salad guarantees to impress at potlucks, barbecues, and casual gatherings.

Everything You Need for Mexican Street Corn Pasta Salad

• Pasta: A staple ingredient that provides the base for this Mexican-inspired salad.
• Corn Kernels: Fresh or frozen corn adds a sweet and charred flavor to the dish.

• Mayonnaise, Sour Cream: These ingredients create a rich and tangy base for the salad dressing.
• Lime Juice: Adds a bright, citrusy tang to balance the creamy elements.

• Chili Powder, Garlic Powder, Salt, Black Pepper: Spices that provide depth and kick to the overall flavor profile.

• Jalapeño, Green Onions, Cilantro: These ingredients bring freshness, heat, and aromatic notes to the pasta salad.

• Cotija Cheese: A traditional Mexican cheese that adds a salty and crumbly texture to the dish.

How to Assemble Mexican Street Corn Pasta Salad with Ease

Step 1: Boil Pasta to Perfection

Cook pasta in generously salted water until it reaches that perfect al dente texture. Drain and rinse with cold water to halt the cooking process, creating a cool base for your salad.

Step 2: Char the Corn

Transform corn into a smoky sensation by either grilling fresh ears until they develop beautiful char marks or sizzling frozen kernels in a hot skillet. The goal is to bring out those deep, caramelized flavors that scream summer.

Step 3: Whip Up Creamy Flavor Explosion

• Mayonnaise
• Sour cream
• Fresh lime juice
• Chili powder
• Garlic powder
• Salt
• Black pepper

Whisk these ingredients into a creamy, zesty dressing that will make taste buds dance.

Step 4: Blend Corn and Pasta Magic

• Charred corn kernels
• Chopped jalapeño
• Sliced green onions
• Fresh cilantro

Gently mix everything to ensure each bite is packed with vibrant flavors.

Step 5: Shower with Cotija Cheese

Sprinkle cotija cheese over the salad, folding it gently to distribute the salty, crumbly goodness throughout the mixture.

Step 6: Chill and Marinate

Cover the salad and let it hang out in the refrigerator for at least 30 minutes. This resting time allows the flavors to mingle and become best friends.

Step 7: Final Flavor Boost

Give the salad a quick stir before serving. Taste and adjust seasonings if needed. Garnish with extra cilantro and a sprinkle of cotija cheese for that restaurant-worthy presentation.

Step 8: Serve and Celebrate

Dish out this cool, zesty pasta salad that’s guaranteed to be the star of any summer gathering or potluck. Get ready for compliments and empty bowls!

Tips to Master Mexican Street Corn Pasta Salad

• Grill Corn for Maximum Flavor: Charring corn on the grill adds smoky depth and authentic Mexican street-style taste to the pasta salad.
• Prep Ahead for Better Taste: Make the salad a day in advance to let flavors intensify and develop a more robust profile.
• Control Spice Level: Adjust jalapeño amount or remove seeds to customize heat intensity for different taste preferences.
• Dairy-Free Alternative: Swap cotija cheese with nutritional yeast or vegan cheese crumbles for a plant-based version of the dish.
• Keep Pasta Al Dente: Avoid overcooking pasta to maintain a perfect texture that holds up well with creamy dressing and mix-ins.

Flavor Ideas for Mexican Street Corn Pasta Salad

• Southwestern Spice Boost: Add diced bell peppers, black beans, and swap chili powder for smoked paprika to create a bolder, more robust flavor profile.
• Mediterranean Herb Remix: Replace cotija with crumbled feta, incorporate diced cucumber, and substitute lime juice with red wine vinegar for a Mediterranean-inspired version.
• Protein Power Upgrade: Mix in grilled chicken or shredded rotisserie meat, then sprinkle toasted pumpkin seeds for extra protein and crunch.
• Vegan Friendly Adaptation: Use vegan mayonnaise, replace cotija with nutritional yeast, and add roasted chickpeas for a plant-based protein alternative that maintains the salad's signature zesty character.

Pairings to Match Mexican Street Corn Pasta Salad

• Pair Crisp Mexican Lager: Select light, refreshing Mexican beers like Modelo Especial or Corona Extra that complement the salad's zesty flavors and cut through its creamy texture.
• Complement with Citrus Margarita: Mix a classic margarita using fresh lime juice, tequila, and triple sec to enhance the salad's tangy lime and chili notes while providing a cool, bright companion.
• Match with Sparkling White Wine: Choose a crisp Sauvignon Blanc or Pinot Grigio with citrusy undertones that balance the salad's spicy and creamy elements, creating a harmonious summer dining experience.

How to Keep Mexican Street Corn Pasta Salad Fresh

• Transfer pasta salad to an airtight container, ensuring a tight seal to maintain freshness and prevent absorption of other food odors.
• Keep refrigerated for up to 3-4 days, maintaining optimal taste and texture when stored properly in the coldest part of the refrigerator.
• Place a paper towel on top of the salad before sealing the container to absorb excess moisture and prevent soggy pasta.
• Gently stir before serving after refrigeration, as ingredients may settle and separate during storage, and add a fresh sprinkle of cilantro or cotija cheese to revive the appearance.

Questions About Mexican Street Corn Pasta Salad Answered

• What makes cotija cheese special in this recipe?

Cotija is a Mexican cheese with a salty, crumbly texture that adds authentic flavor and complements the other ingredients, providing a traditional street corn taste to the pasta salad.

• Is this recipe spicy?

The recipe has a mild heat level from jalapeños, which can be adjusted by removing seeds or using less pepper. The chili powder adds subtle warmth without overwhelming spiciness.

• Can I make this pasta salad ahead of time?

Yes, this dish is perfect for preparing in advance. You can make it 1-2 days before serving, which actually allows the flavors to develop and become more complex in the refrigerator.

• Do I need special equipment to make this recipe?

No special equipment is needed.

Farm-Fresh Mexican Street Corn Pasta Salad Recipe

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4.9 from 25 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Sizzling Mexican street corn pasta salad brings bold fiesta flavors to your summer table. Creamy, zesty, and packed with grilled corn, cotija cheese, and smoky spices, this dish promises a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Corn Kernels:

• 3 cups corn kernels (fresh or frozen)
• 2 ears fresh corn (optional)

Pasta:

• 1 lb (454 g) rotini or shell pasta
• 1/2 cup cotija cheese
• 1/4 cup chopped cilantro

Dressing and Seasonings:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jalapeño pepper (optional, chopped)
• 2 green onions (chopped)

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Instructions

1. Cook pasta in salted boiling water according to package instructions until al dente, approximately 8-10 minutes, then drain and rinse with cold water to stop cooking process.
2. While pasta cools, prepare corn by either grilling fresh ears until lightly charred or heating frozen kernels in a skillet over medium-high heat for 4-5 minutes.
3. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper to create a creamy, tangy dressing.
4. Add cooled pasta, corn kernels, chopped jalapeño, green onions, and cilantro to the dressing, gently tossing to ensure even coating.
5. Sprinkle cotija cheese over the pasta salad, folding gently to distribute cheese throughout the mixture.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
7. Before serving, give the pasta salad a quick stir and adjust seasoning if needed, garnishing with additional cilantro and cotija cheese for extra flavor and visual appeal.
8. Serve chilled as a refreshing side dish perfect for summer gatherings or potlucks.

Notes

• Swap mayo with Greek yogurt for a lighter, protein-packed version that maintains creamy texture while reducing calories.
• Customize heat levels by removing jalapeño seeds or adding extra chili powder for adventurous spice lovers.
• Make it gluten-free by substituting regular pasta with chickpea or corn-based pasta alternatives without compromising flavor profile.
• Prepare components ahead of time and assemble just before serving to maintain crisp vegetable texture and prevent soggy pasta.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 345
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 25 mg