If you’ve been searching for a vibrant, crowd-pleasing salad that captures the fun, bold flavors of the streets of Mexico, you’re in for a treat. This Mexican Street Corn Pasta Salad Recipe is a dazzling fusion of creamy, tangy, smoky, and fresh elements all tossed together with perfectly cooked pasta and blistered corn that bursts with sweetness. It’s a delightful twist on the classic street corn you adore, reimagined into a dish that’s as colorful as it is delicious — perfect for potlucks, family dinners, or just an easy weeknight meal that feels special.
Ingredients You’ll Need
This recipe’s charm lies in its simplicity and the quality of its ingredients. Each one plays a crucial role in delivering the authentic taste, texture, and visual appeal that make this Mexican Street Corn Pasta Salad Recipe absolutely irresistible.
- Unsalted butter, 1 tbsp: Adds a rich base for sautéing and enhances the corn’s sweetness.
- Minced onion, ¼ cup: Brings a mild pungency that softens when cooked.
- Minced or pressed garlic, 1 clove: Delivers an aromatic depth without overpowering.
- Canned corn, 2 cups: The star ingredient that’s blistered for extra smoky flavor and sweetness.
- Dried pasta, 8 oz: Any short pasta like fusilli or penne works perfectly to hold onto the dressing.
- Olive oil, 2 tbsp: Keeps pasta from sticking and adds a silky mouthfeel.
- Mayonnaise, ¼ cup: The creamy backbone of the dressing, lending tanginess and richness.
- Sour cream, ½ cup: Adds a cool, slightly tart balance to the dressing.
- Freshly squeezed lime juice, 1½ tbsp: Injects brightness and that unmistakable Mexican street flavor.
- Chili powder, ½ tsp: Gives a mild smoky heat that’s essential to the flavor profile.
- Cayenne pepper, ⅛ tsp: Introduces a subtle kick you can adjust to your liking.
- Kosher salt and freshly ground black pepper: Vital for seasoning every layer of flavor.
- Cotija cheese, 1 cup: Crumbled on top for its salty, crumbly goodness—queso fresco or feta can be excellent substitutes.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Corn and Aromatics
Start by heating butter in a large skillet over medium heat. Once it’s melted and sizzling, add the minced onion and garlic, letting them gently soften their way to fragrant perfection. Then stir in the canned corn, seasoning with salt and pepper. Sauté the mixture for about 6 to 7 minutes, allowing the corn kernels to blister and develop a slightly smoky, caramelized edge. This step is essential because it transforms ordinary corn into a flavor powerhouse. Once done, transfer the corn to a bowl and let it cool to room temperature.
Step 2: Cook the Pasta
While your corn cools, boil the pasta in well-salted water following the package instructions. Aim for al dente to keep a nice bite — because mushy pasta is never fun in a salad. Once cooked, drain the pasta and toss it with olive oil to keep it from sticking as it cools. Setting the pasta aside to come down to room temperature prepares it perfectly for combining with the creamy dressing without losing texture.
Step 3: Prepare the Creamy Dressing
In a separate medium bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk these ingredients together until smooth and creamy. This dressing is where the familiar zing of Mexican street corn really shines, blending creamy tang and spirited heat that will coat every pasta spiral and corn kernel beautifully. Make sure to taste it now and adjust the seasonings to fit your preferred balance of spice and tang.
Step 4: Toss and Serve
Finally, grab a large salad bowl or baking dish and pour in the cooled corn and pasta. Drizzle the mayo-lime dressing over everything and toss thoroughly but gently so that every bite is coated in that luscious sauce. To finish, sprinkle the cotija cheese on top for that luscious texture and saltiness that perfectly complements the corn and creamy dressing. Serve this Mexican Street Corn Pasta Salad Recipe immediately while it’s still warm, or let it chill for a different but equally delicious experience.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a dash of smoked paprika on top adds a fresh or smoky visual pop and flavor boost. Additional lime wedges on the side invite everyone to add an extra zing if they like it tangier. For a bit of crunch, roasted pepitas tossed on top deliver texture and a nutty accent.
Side Dishes
This salad stands out as a vibrant side with grilled meats like chicken, steak, or shrimp perfectly complementing its zesty and creamy profile. It also plays well with simple dishes like tacos or quesadillas for a full-on Mexican fiesta vibe. On lighter days, serve it with a crisp green salad or fresh avocado slices to round out the meal beautifully.
Creative Ways to Present
For a fun twist, serve this salad layered in individual mason jars for picnics or as grab-and-go lunches. You can also turn it into a pasta salad bowl by adding sliced jalapeños and black beans for more substance and spice. Trying it wrapped up in large lettuce leaves adds freshness and portability — perfect for summer gatherings.
Make Ahead and Storage
Storing Leftovers
Once prepared, store leftovers in an airtight container in the refrigerator. The flavors actually meld together beautifully after a few hours, making it even tastier the next day. Just give it a gentle stir before serving, as the dressing may thicken slightly.
Freezing
This salad isn’t ideal for freezing because the fresh creaminess of the dressing and the texture of the pasta and corn can suffer. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
If you prefer it warm, gently reheat in the microwave or on the stovetop just until warmed through. Avoid overheating to keep the creaminess intact and prevent the pasta from becoming mushy. Alternatively, serve it cold or at room temperature for maximum flavor and texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn will elevate the flavor even more if it’s in season. Just cut it off the cob and sauté the kernels as directed. Fresh corn will bring a tender, sweet crunch that’s hard to beat.
Is this recipe gluten-free?
It can be! Simply swap out the regular pasta for your favorite gluten-free variety. This Mexican Street Corn Pasta Salad Recipe works well with most short gluten-free pastas without sacrificing texture or taste.
Can I make this salad vegan?
Yes, with some adjustments. Use a vegan mayo and sour cream substitute, and skip the cotija cheese or replace it with a vegan cheese alternative. The flavor remains vibrant and delicious even without dairy.
How spicy is this salad?
It has a mild to medium heat level due to the chili powder and cayenne, which you can easily adjust. Feel free to increase the cayenne if you like it hotter or omit it for a gentler flavor that kids will enjoy too.
What’s the best way to reheat leftovers?
Warming it gently in the microwave or on the stovetop just until heated through works best to keep the creamy consistency and pasta texture intact. Avoid overheating, or the salad might lose its fresh appeal.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is a true crowd-pleaser, bursting with flavor, color, and texture that will have everyone coming back for seconds. Whether you’re looking to spice up your summer cookouts, add a fresh twist to family dinners, or whip up an easy dish that feels like a fiesta, this recipe has got you covered. I can’t wait for you to try it and make it your own — trust me, it’s one you’ll want to keep on rotation!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (4 bowls)
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky sweetness of sautéed corn with creamy, tangy dressing and tender pasta, inspired by the classic elote flavors. Perfect for a quick lunch or a flavorful side dish, this salad is easy to prepare, refreshing, and packed with bold, zesty notes from lime, chili, and cotija cheese.
Ingredients
Vegetables and Aromatics
- 1 tbsp unsalted butter (⅛ stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (⅘ can)
Pasta
- 8 oz. dried pasta (½ box), any short noodle like fusilli, rotini, or penne; gluten free if needed
Dressing
- 2 tbsp olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tbsp freshly squeezed lime juice (from about 1 lime)
- ½ tsp chili powder (or more to taste)
- ⅛ tsp cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (queso fresco or feta also work)
Instructions
- Sauté the Aromatics and Corn: Add the butter to a large skillet over medium heat. Once melted and sizzling, add the minced onion and garlic. Sauté until soft and fragrant, then add the canned corn. Season with salt and pepper and continue to sauté for 6-7 minutes until the corn is blistered. Turn off the heat and transfer the corn mixture to a clean bowl or plate to cool to room temperature.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and toss it with olive oil to prevent sticking. Set aside and allow it to cool to room temperature.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk or stir until smooth. Taste and adjust seasonings as desired.
- Combine and Serve: In a large salad bowl or baking dish, combine the cooled sautéed corn, cooked pasta, and the mayo-based dressing. Toss gently until everything is evenly coated. Sprinkle the cotija cheese on top and serve immediately while still slightly warm for the best flavor and texture.
Notes
- For a gluten-free version, substitute regular pasta with your favorite gluten-free short pasta.
- You can use fresh corn for a fresher taste; simply grill or sauté it until slightly charred before adding to the salad.
- Adjust the chili powder and cayenne pepper to your preferred spice level.
- Leftovers can be stored in the refrigerator in an airtight container for up to 2 days, but the pasta may absorb the dressing and become softer.
- For extra flavor, add chopped fresh cilantro or a sprinkle of smoked paprika.
