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:
- 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.
- 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.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- 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.
- Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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!
