Description
Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy dressing, and tender pasta for a vibrant and flavorful dish that’s perfect for summer gatherings, barbecues, and everyday meals. This zesty and creamy salad balances tangy lime with savory cotija cheese and fresh herbs, making it a delicious, crowd-pleasing side or main dish.
Ingredients
Scale
Pasta and Corn
- 2 cups cooked elbow macaroni or rotini pasta
- 2 cups grilled corn kernels (fresh corn on the cob, charred)
Dressing
- ½ cup mayonnaise
- ½ cup crema or sour cream
- 2 tablespoons fresh lime juice
- 1 clove minced garlic
- 1 teaspoon chili powder or smoked paprika
- Salt and pepper to taste
Add-ins and Garnishes
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Optional: 1 sliced jalapeño for heat
Instructions
- Cook the pasta: Boil pasta in salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta, ensuring it stays firm to soak up the dressing.
- Grill and prepare the corn: Grill fresh corn on the cob until lightly charred on all sides. Slice the kernels off carefully. Alternatively, use a hot skillet or broiler to achieve a smoky flavor. Set aside to cool.
- Make the dressing: In a bowl, whisk together mayonnaise, crema or sour cream, fresh lime juice, minced garlic, chili powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
- Combine ingredients: In a large mixing bowl, combine cooled pasta, grilled corn kernels, chopped cilantro, and cotija cheese. Pour dressing over the mixture and gently toss until everything is evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully. Give it a final toss before serving.
Notes
- Use fresh corn for best natural sweetness and texture.
- Do not overcook pasta to keep it al dente and avoid mushiness.
- Balance the creaminess with lime juice to keep the salad bright and fresh.
- Adjust chili powder and jalapeños to control the spice level.
- Make the salad a few hours ahead to deepen the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving.
- This salad does not freeze well due to creamy dressing and fresh ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, Mexican corn salad, summer salad, creamy pasta salad, grilled corn recipe, cotija cheese salad