Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: Mexican
Ingredients: 12 ounces pasta (such as rotini or fusilli); 2 ears corn, husked and grilled until charred; 1 medium red bell pepper, diced; 1/2 cup red onion, finely chopped; 1 cup cherry tomatoes, halved; 1/2 cup cilantro, chopped; 1 medium avocado, diced; 1 cup cotija cheese, crumbled (Substitute feta if cotija is unavailable); 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt, to taste; Black pepper, to taste

Jump to Recipe

If you’re craving a vibrant, flavorful dish that sings with the colors and boldness of summer, look no further than this Mexican Street Corn Pasta Salad. This salad brings together the smoky sweetness of charred corn, the creaminess of avocado, and the tangy zest of lime in a harmonious mix that’s as fun to eat as it is to share. Perfect for backyard barbecues, potlucks, or a bright weeknight dinner, this Mexican Street Corn Pasta Salad is a crowd-pleaser that turns simple pantry staples into something extraordinary.

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simple yet essential ingredients, each playing a crucial role in creating the perfect balance of tastes, textures, and colors. From the hearty pasta serving as the base to the fresh veggies and creamy dressing, every component complements the others brilliantly.

12 ounces pasta (rotini or fusilli): These spiral shapes hold onto the dressing wonderfully, making each bite flavorful.
2 ears corn, husked: Grilling until charred brings a smoky sweetness that defines the dish.
1 medium red bell pepper, diced: Adds vibrant color and a sweet crunch to balance the creaminess.
1/2 cup red onion, finely chopped: Gives a sharp bite that brightens the salad’s profile.
1 cup cherry tomatoes, halved: Juicy bursts of freshness that keep every forkful lively.
1/2 cup cilantro, chopped: Brings herbal brightness and authentic Mexican flair.
1 medium avocado, diced: Adds silky creaminess and richness without overpowering the dish.
1 cup cotija cheese, crumbled: Salty and crumbly, it wonderfully mimics the flavors of traditional Mexican street corn (substitute feta if needed).
1/4 cup mayonnaise: Provides a creamy base for the dressing to bind everything together.
1/4 cup sour cream: Adds tanginess and smooth texture to the dressing.
2 tablespoons lime juice: The acidity that lifts all the flavors and adds zesty brightness.
1 teaspoon chili powder: A gentle kick that deepens the overall flavor and adds warmth.
Salt and pepper, to taste: Essential seasonings to enhance and balance all the ingredients.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta Perfectly

Start by cooking your chosen pasta according to the package directions until it’s al dente—just firm enough to have a bite without being mushy. Once cooked, drain and rinse under cold water to cool it quickly and stop the cooking process. This step ensures your pasta salad won’t be overcooked and will have a refreshing texture.

Step 2: Char the Corn for Smoky Sweetness

While the pasta cooks, get your grill or grill pan heated to medium-high. Grill the husked corn for about 7 to 10 minutes, turning often so that it chars evenly in spots. This charring is what brings that iconic smoky depth found in traditional Mexican street corn, setting the tone for the entire salad.

Step 3: Prepare the Fresh Veggies

Once the corn has cooled, cut the kernels off the cob, making sure to get every last juicy bite. Toss these into the large mixing bowl with your pasta, then add in diced red bell pepper, finely chopped red onion, halved cherry tomatoes, chopped cilantro, diced avocado, and crumbled cotija cheese. The mixture at this point is already a spectacular rainbow of visuals and tastes waiting to be dressed.

Step 4: Whisk Up the Creamy Dressing

In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until smooth and well combined. This dressing is rich yet tangy with a slight kick, perfectly complementing the fresh ingredients and tying everything together beautifully.

Step 5: Combine and Chill

Pour the dressing over the pasta and vegetable mixture and toss gently until every piece is lightly coated. Give it a taste and add more salt, pepper, or lime juice if needed. Refrigerate the salad for at least 30 minutes, allowing the flavors to meld into a unified symphony of deliciousness.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

A final flourish can elevate your Mexican Street Corn Pasta Salad to party-worthy status. Sprinkle extra crumbled cotija cheese and a handful of fresh cilantro leaves on top before serving. For a little extra zing, you can also add a light dusting of smoked paprika or a drizzle of warm chili oil. These garnishes add visual appeal and highlight the dish’s vibrant flavors.

Side Dishes

This pasta salad pairs wonderfully with grilled meats like chicken, steak, or shrimp. It also makes a refreshing companion to tacos, quesadillas, or even a simple spread of warm tortillas and beans. Whether as a main or a side, the Mexican Street Corn Pasta Salad complements a wide range of meals, making it one of those versatile dishes you’ll reach for again and again.

Creative Ways to Present

Looking to impress guests? Serve the salad in small mason jars for individual portions, making it easy and visually appealing. Alternatively, use colorful bowls or even hollowed-out bell peppers or avocado halves as edible bowls for a festive presentation. The salad’s bright colors shine no matter how you choose to serve it, so have fun with it!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad keeps beautifully in an airtight container in the refrigerator for up to three days. Keep it chilled and fresh by giving it a gentle toss before serving again, as some of the dressing may settle at the bottom.

Freezing

Because of the creamy dressing and fresh vegetables, freezing this salad is not recommended. The texture of the avocado and the dressing may change, losing that delightful creaminess and freshness that makes this dish so special.

Reheating

This pasta salad is best enjoyed cold or at room temperature. If you prefer it slightly warmer, take it out of the fridge 20 to 30 minutes before serving; avoid microwaving as it can change the texture of the dressing and vegetables.

FAQs

Can I use frozen corn instead of fresh?

Fresh corn gives you the best flavor and texture, especially when grilled for that smoky char. However, if fresh corn isn’t available, thawed frozen corn can work in a pinch, though it will lack the same depth of smoky sweetness.

What can I substitute for cotija cheese?

If cotija cheese is hard to find, feta cheese is a great substitute. It brings that salty, crumbly texture needed to replicate the authentic street corn taste.

Is this salad gluten-free?

The salad on its own is only gluten-free if you use gluten-free pasta. There are plenty of tasty gluten-free pasta options made from corn, rice, or legumes that work perfectly here.

Can I make this salad vegan?

Absolutely! Replace mayonnaise and sour cream with vegan alternatives, such as vegan mayo and plant-based sour cream, and swap out the cotija cheese for a vegan cheese or omit it altogether. The salad will still be delicious and vibrant.

How long does the salad keep its best flavor?

For the freshest taste and texture, enjoy the Mexican Street Corn Pasta Salad within 1 to 2 days of making it. Beyond that, the avocado may start to brown and the salad will lose some of its crispness.

Final Thoughts

This Mexican Street Corn Pasta Salad is one of those dishes you’ll find yourself making over and over not just because it tastes amazing, but because it’s so much fun to eat and share. It perfectly blends smoky, creamy, tangy, and fresh flavors in a way that feels both comforting and exciting. So grab your grill, cook up some pasta, and dive into this colorful, crowd-pleasing salad that’s guaranteed to become a favorite in your recipe rotation.

Mexican Street Corn Pasta Salad Recipe

★★★★★

5.1 from 22 reviews

Author: Jack
Total Time: 42 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and flavorful Mexican Street Corn Pasta Salad combining al dente pasta with smoky grilled corn, fresh vegetables, creamy dressing, and tangy cotija cheese for a delicious and refreshing dish perfect for summer gatherings or as a hearty side.

Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
Grill the Corn: While the pasta is cooking, grill the corn on medium-high heat for about 7-10 minutes, turning occasionally until charred. Remove from heat and let it cool.
Prepare the Corn Kernels: Once cooled, cut the kernels off the cobs and add them to the mixing bowl with the cooled pasta.
Add Vegetables and Cheese: Add the diced red bell pepper, chopped red onion, cherry tomatoes, cilantro, avocado, and cotija cheese to the bowl with the pasta and corn.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Combine Salad and Dressing: Pour the dressing over the pasta and mix gently until all ingredients are well combined.
Chill: Taste and adjust seasoning if necessary, then refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Serve chilled and enjoy your Mexican Street Corn Pasta Salad!

Notes

For a dairy-free option, substitute the mayonnaise and sour cream with vegan alternatives and omit the cotija cheese or use a vegan cheese.
If cotija cheese is unavailable, feta cheese is a great substitute.
Grilling the corn adds a smoky flavor, but you can also roast it in the oven or cook it on a stovetop grill pan.
Adjust the chili powder according to your spice preference.
Prepare the salad a few hours in advance to allow the flavors to meld for best taste.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Boiling and Grilling
Cuisine: Mexican