Mexican Street Corn Pasta Salad Recipe
If you love the irresistible flavors of Mexican street corn but want to enjoy them in a fresh, easy-to-share dish, you are going to adore this Mexican Street Corn Pasta Salad Recipe. It perfectly combines smoky, buttery corn with creamy, zesty dressing and tender pasta, bringing together a vibrant medley of textures and tastes. Whether you’re hosting a casual get-together or just craving something bright and comforting, this dish is a guaranteed crowd-pleaser that’s just as fun to make as it is to eat!
Ingredients You’ll Need
Gathering your ingredients for this Mexican Street Corn Pasta Salad Recipe is straightforward, but every component plays an important role. From the crisp sweetness of corn to the tangy creaminess of the dressing, these ingredients create a perfectly balanced dish that’s colorful and bursting with flavor.
- Unsalted butter (1 tablespoon): Adds a rich, silky base for sautéing the corn and aromatics.
- Minced onion (¼ onion): Provides a gentle sharpness and sweetness once sautéed.
- Garlic clove (1, minced or pressed): Infuses the dish with a warm, savory depth.
- Canned corn (2 cups): Convenient and sweet, it’s blistered to bring out a smoky, roasted flavor.
- Kosher salt and black pepper: Essential seasonings to enhance every element’s natural taste.
- Dried pasta (8 ounces): The mild, tender base that perfectly absorbs the creamy dressing.
- Olive oil (2 tablespoons): Keeps the pasta silky and prevents it from sticking.
- Mayonnaise (¼ cup): Adds creaminess and a subtle tang to the dressing.
- Sour cream (½ cup): Balances the mayo with a cool, smooth texture.
- Freshly squeezed lime juice (1½ tablespoons): Brightens the salad with essential citrus zing.
- Chili powder (½ teaspoon): Brings the warm, smoky spice notes that make this salad pop.
- Cayenne pepper (⅛ teaspoon): Adds just a hint of heat to keep things interesting.
- Cotija cheese (1 cup): Crumbly and salty, it’s the perfect garnish that melts slightly into the salad.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Vegetables
Begin by heating a large skillet over medium heat and melting the butter until it starts to sizzle invitingly. Toss in the minced onion and garlic, cooking until softened and fragrant—this base is where the magic starts. Add the canned corn, seasoning it with salt and pepper, then let it sauté for about 6 to 7 minutes until the corn kernels become beautifully blistered and slightly caramelized. This step brings out a smoky, roasted essence that defines the character of the dish. Once cooked, transfer the corn to a clean bowl or plate and let it cool to room temperature.
Step 2: Cook the Pasta
While the corn cools, bring a large pot of well-salted water to a boil and cook your dried pasta until just al dente—this slight firmness will keep the salad from becoming mushy. Drain thoroughly, then immediately toss the pasta with olive oil. This small but critical step ensures that the pasta remains silky and separate, ready to embrace the creamy dressing without sticking together. Allow the pasta to cool completely before mixing.
Step 3: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and pepper until everything is smoothly combined. This dressing is creamy yet light, with an exciting citrus kick and just enough spice. Taste it as you go—feel free to adjust the seasoning to suit your own preferences for heat and tanginess.
Step 4: Assemble the Salad
In a large salad bowl or baking dish, combine the cooled corn and pasta. Pour the dressing over the top and toss everything gently but thoroughly until each piece is perfectly coated. Finish by sprinkling the crumbly cotija cheese all over the salad. This final touch gives the salad a salty, savory richness that elevates every bite. Serve immediately and watch this dish disappear fast!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To really take this salad up a notch, try adding some fresh chopped cilantro or a sprinkle of smoked paprika on top. A wedge of lime on the side also adds a fresh burst of acidity when squeezed over right before eating.
Side Dishes
This pasta salad pairs wonderfully with grilled meats like steak, chicken, or shrimp, adding a refreshing and creamy contrast. It’s also excellent alongside simple black beans and rice, making for a hearty and colorful Mexican-inspired spread.
Creative Ways to Present
For a fun twist, serve individual portions in small mason jars or hollowed-out mini bell peppers for a festive party appetizer. You can also mix in roasted diced poblano peppers or jalapeños if you like a little extra heat and crunch.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, but the pasta is best when still slightly firm, so enjoy it within a couple of days for the best texture.
Freezing
Because of the creamy dressing and fresh ingredients, freezing this salad is not recommended. It can cause the dressing to separate and the textures to deteriorate, so plan to enjoy it fresh.
Reheating
This salad is best served cold or at room temperature, so there is no need to reheat. If you prefer it slightly warmer, just let it sit out for 15 minutes before serving, but avoid microwaving as it can alter the creamy dressing’s consistency.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn cut off the cob will give an even sweeter, juicier result. Just sauté it the same way as the canned corn for that lovely blistered effect.
What type of pasta works best in this salad?
Short pasta shapes like rotini, elbow macaroni, or shells work best because they hold on to the dressing and corn bits beautifully.
Can I make this salad vegan?
Yes! Substitute the mayonnaise and sour cream with vegan alternatives and use a vegan cheese or skip the cheese topping altogether for a delicious plant-based version.
How spicy is this recipe?
The chili powder and cayenne pepper add a gentle warmth without overwhelming heat. You can easily adjust the spice levels up or down based on your preference.
Is this salad suitable for meal prepping?
It is perfect for meal prepping lunches or picnics, just store in an airtight container and toss before serving to refresh the textures.
Final Thoughts
Trying this Mexican Street Corn Pasta Salad Recipe is like inviting a fiesta of flavors right to your table. Its vibrant colors, creamy texture, and smoky-spicy notes will have you making it again and again. So gather your ingredients, roll up your sleeves, and enjoy crafting this wonderfully satisfying salad that feels like a celebration in every bite!
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant and creamy Mexican Street Corn Pasta Salad that combines blistered corn, perfectly cooked pasta, and a zesty, spicy dressing. This salad is quick to prepare, bursting with flavors of lime, chili, and cheese, making it a perfect side dish or light meal for gatherings or everyday enjoyment.
Ingredients
Vegetables and Corn
- 1 tablespoon unsalted butter (⅛ stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (⅘ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- ⅛ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the butter until sizzling. Add the minced onion and garlic and sauté until soft and fragrant. Then, add the corn, season with salt and pepper, and sauté for 6-7 minutes until the corn is blistered. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool to room temperature.
- Cook the Pasta: Bring a large 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 it from sticking and drying out. Set aside to cool to room temperature.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth. Taste and adjust seasoning as needed to ensure a balanced and flavorful dressing.
- Assemble the Salad: In a large salad bowl or baking dish, combine the sautéed corn and cooled pasta. Pour the prepared dressing over the mixture and toss everything until evenly coated. Finally, sprinkle the cotija cheese on top and serve immediately for best flavor and texture.
Notes
- The corn can be blistered in the skillet for more smoky flavor, or briefly grilled if preferred.
- Use gluten-free pasta if you need a gluten-free version of this salad.
- Adjust chili powder and cayenne to your preferred spice level.
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and use a vegan cheese or nutritional yeast topping.
- This salad is best served fresh but can be refrigerated for up to 24 hours; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
