Mexican Street Corn Pasta Salad

Why Make This Recipe

Mexican Street Corn Pasta Salad is a delightful twist on a classic street food favorite. Combining the flavors of Mexican street corn with pasta makes this dish not only flavorful but also easy to share. It’s perfect for picnics, potlucks, or any get-together. The bright colors of the ingredients bring a fun, festive vibe that everyone will enjoy!

How to Make Mexican Street Corn Pasta Salad

Ingredients

• 8 ounces elbow macaroni
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions

1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
2. Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
5. Pour the dressing over the pasta mixture and toss until well coated.
6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
7. Serve chilled, with additional lime wedges if desired.

How to Serve Mexican Street Corn Pasta Salad

Serve this pasta salad cold as a side dish or a light main course. It goes well with grilled meats, tacos, or as part of a picnic spread. For a fun presentation, garnish with extra cilantro and lime wedges.

How to Store Mexican Street Corn Pasta Salad

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. If the salad seems dry after storing, you can add a bit more dressing before serving.

Tips to Make Mexican Street Corn Pasta Salad

• Use fresh corn for the best flavor, especially in summer when it’s in season.
• Feel free to customize the ingredients; add avocado, bell peppers, or jalapeños for extra flavor.
• Make it a day ahead to allow the flavors to develop even more.

Variation

You can switch up the cheese and use feta or shredded cheddar instead of cotija. If you want a spicy kick, consider adding diced jalapeños or a dash of hot sauce to the dressing.

FAQs

1. Can I use different types of pasta?

Yes! You can use any pasta shape you prefer, such as rotini, penne, or even gluten-free options.

2. How can I make this recipe vegan?

To make it vegan, substitute the mayonnaise and sour cream with plant-based alternatives, and use vegan cheese.

3. Is it possible to make this salad ahead of time?

Absolutely! This salad can be made a day in advance. Just keep it covered in the fridge and serve it cold.

Mexican Street Corn Pasta Salad

A delightful twist on the classic street food favorite, this Mexican Street Corn Pasta Salad is perfect for gatherings, combining fresh ingredients for a flavorful dish that’s easy to share.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Pasta Ingredients

• 8 ounces elbow macaroni Cooked al dente according to package instructions

Vegetables

• 1 cup corn kernels (fresh, frozen, or canned) Use fresh corn for best flavor, especially in summer.
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped Garnish can be used for presentation.

Dairy Ingredients

• 1/2 cup cotija cheese, crumbled Can substitute with feta or shredded cheddar.

Dressing Ingredients

• 1/4 cup mayonnaise Can substitute with plant-based alternatives for a vegan option.
• 1/4 cup sour cream Can substitute with plant-based alternatives for a vegan option.
• 2 tablespoons lime juice
• 1 teaspoon chili powder Add more or less to taste.
• Salt and pepper to taste

Method

 

Preparation

1. Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
2. Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).

Make Dressing

1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.

Combine Salad

1. In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
2. Pour the dressing over the pasta mixture and toss until well coated.
3. Chill in the refrigerator for at least 30 minutes to let flavors meld.

Notes

Serve as a side dish or a light main course. It complements grilled meats, tacos, or a picnic spread. Can be made a day ahead for better flavor development. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after storing, you can add a bit more dressing before serving.