Mexican Street Corn Pasta Salad: A Flavorful Fusion of Street Food and Pasta!

Combining the bold, zesty flavors of Mexican street corn with the comforting texture of pasta, this salad is a refreshing and satisfying dish. With creamy dressing, a hint of spice, and the bright tang of lime, it’s the perfect side for summer barbecues, potlucks, or as a vibrant meal on its own. The fresh cilantro, cotija cheese, and grilled corn bring out the best of both Mexican cuisine and pasta salad, making it a must-try for any occasion.

What’s great about this recipe is its versatility; you can add your favorite mix-ins or adjust the spices to suit your taste. Whether you’re looking to add some heat with extra jalapeños or more crunch with fresh cherry tomatoes, this pasta salad can easily be adapted to fit different preferences. It’s also a breeze to make ahead, so the flavors can meld perfectly by the time you’re ready to serve!

Ingredients:

• 🍝 12 oz pasta (rotini, penne, or your choice)
• 🌽 2 cups grilled corn kernels (from about 4 ears of corn)
• 🥄 1/2 cup mayonnaise
• 🥄 1/2 cup sour cream
• 🧀 1/2 cup cotija cheese, crumbled (or feta as a substitute)
• 🌶️ 1 jalapeño, seeded and finely chopped
• 🌿 1/4 cup fresh cilantro, chopped
• 🍋 2 tablespoons lime juice (about 1 lime)
• 🌶️ 1 teaspoon chili powder
• 🌶️ 1/2 teaspoon smoked paprika
• 🧂 Salt and pepper to taste
• 🧅 1/4 cup red onion, finely chopped
• 🍅 1/2 cup cherry tomatoes, halved (optional)
• 🍋 Lime wedges for serving

Prep and Cook Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Servings:

• Serves: 6

How to Prepare:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
2. Grill the Corn: While the pasta cooks, preheat a grill to medium-high. Grill the corn, turning occasionally, until charred on all sides (about 10-12 minutes). Once cool, cut the kernels off the cob. If using canned or frozen corn, char it in a hot skillet for a similar flavor.
3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
4. Assemble the Salad: Add cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) to the dressing. Gently toss until all ingredients are evenly coated.
5. Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish and Enjoy: Serve chilled, garnished with extra cotija, fresh cilantro, and lime wedges for added tang.

Nutrition:

• Calories: 320 kcal per serving

Conclusion

This Mexican Street Corn Pasta Salad is a refreshing twist that’s both creamy and slightly spicy, delivering the vibrant taste of Mexican street corn in a shareable dish. It’s quick, easy, and sure to be a hit at any gathering—perfect for adding a splash of flavor to your table!

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5 from 1 vote

Mexican Street Corn Pasta Salad: A Flavorful Fusion of Street Food and Pasta!

Author: Eliana Cooking Method: Grilling, Simmering Cuisine: Indian, Mexican Courses: Desert, Dinner Recipe Keys: Corn Free Dairy Free Keto

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr

Servings: 1 Estimated Cost: $ 8 Calories: 300

Best Season: Suitable throughout the year

Description

This Mexican Street Corn Pasta Salad combines grilled corn, creamy dressing, and fresh ingredients for a delicious twist on a classic pasta salad. With a touch of spice and zest from lime, it’s a versatile side dish for any occasion.

Ingredients

Servings

• 12 🍝 oz pasta (rotini, penne, or your choice)
• 2 🌽 cups grilled corn kernels (from about 4 ears of corn)
• ¹⁄₂ 🥄 cup mayonnaise
• ¹⁄₂ 🥄 cup sour cream
• ¹⁄₂ 🧀 cup cotija cheese, crumbled (or feta as a substitute)
• 1 🌶️ jalapeño, seeded and finely chopped
• ¹⁄₄ 🌿 cup fresh cilantro, chopped
• 2 🍋 tablespoons lime juice (about 1 lime)
• 1 🌶️ teaspoon chili powder
• ¹⁄₂ 🌶️ teaspoon smoked paprika
• 🧂 Salt and pepper to taste
• ¹⁄₄ 🧅 cup red onion, finely chopped
• ¹⁄₂ 🍅 cup cherry tomatoes, halved (optional)
• 🍋 Lime wedges for serving

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
2. Grill the Corn: While the pasta cooks, preheat a grill to medium-high. Grill the corn, turning occasionally, until charred on all sides (about 10-12 minutes). Once cool, cut the kernels off the cob. If using canned or frozen corn, char it in a hot skillet for a similar flavor.
3. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
4. Assemble the Salad: Add cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) to the dressing. Gently toss until all ingredients are evenly coated.
5. Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish and Enjoy: Serve chilled, garnished with extra cotija, fresh cilantro, and lime wedges for added tang.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 386kcal

% Daily Value *

Total Fat 16.7g26%

Saturated Fat 2.4g12%

Total Carbohydrate 56.5g19%

Sugars 7.5g

Protein 18.2g37%

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Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra heat, add more jalapeños or a dash of hot sauce to the dressing.Swap cilantro for parsley if you prefer a milder flavor.This salad can be made a day ahead—just give it a good stir before serving!

Keywords: Mexican Street Corn, Pasta Salad, Grilled Corn, Summer Side Dish, Easy Pasta Recipe, BBQ Side Dish