Mexican Street Corn Pasta Salad: Tangy Summer Favorite (Print Version)

Mexican Street Corn Pasta Salad brings vibrant flavors to your table. Creamy, tangy, and fresh, it’s a perfect side dish or light meal. Discover my easy recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Vegetarian

# Ingredients:

→ Pasta & Corn Base

01 - 8 oz (225g) small pasta (elbow macaroni, ditalini, or small shells)
02 - 4 cups fresh or frozen corn kernels (from 4-5 ears or 2 bags frozen)

→ Creamy Dressing

03 - 1/2 cup mayonnaise (full-fat, please!)
04 - 1/4 cup sour cream or Mexican crema
05 - 2 tablespoons fresh lime juice (from 1-2 limes)
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon salt (or to taste)
09 - 1/8 teaspoon black pepper (or to taste)

→ Fresh Fixings

10 - 1/2 cup crumbled Cotija cheese, divided
11 - 1/2 cup chopped fresh cilantro, divided
12 - 1/4 cup finely diced red onion
13 - 1 small jalapeño, minced (seeds removed for less heat)

# Instructions:

01 - First things first, get that pasta cooking according to package directions. You want it al dente, a little bite to it. While that's bubbling, heat a large skillet or grill pan over medium-high heat. Add your corn, fresh or thawed, and let it char up nicely. You're looking for those beautiful browned, slightly blackened kernels – that's where the magic happens for your Mexican Street Corn Pasta Salad. I always get a little too excited and sometimes char them a bit much, but a little extra smokiness isn't a bad thing, honestly!
02 - While the corn cools a bit, grab a medium bowl for the dressing. Whisk together the mayonnaise, sour cream (or crema), and that essential fresh lime juice. Add the chili powder and smoked paprika, maybe a pinch of salt and pepper. Give it a good whisk until it's smooth and wonderfully creamy. This is where you can taste and adjust – craving more tang? Add more lime! Want more spice? A tiny bit more chili powder. I always taste it at this stage, sometimes adding a little extra paprika because I love that smoky warmth.
03 - Once your pasta is drained and cooled (a quick rinse with cold water helps speed this up), toss it into a large mixing bowl. Add the charred corn, the finely diced red onion, and the minced jalapeño. Crumble in about half of the cotija cheese and a generous amount of chopped fresh cilantro. This bowl should be bursting with color! Don't be shy with the cilantro; it really makes this Mexican Street Corn Pasta Salad vibrant.
04 - Pour that glorious creamy dressing all over the pasta and corn mixture. Now, gently but thoroughly toss everything together. You want every single piece of pasta and every kernel of corn coated in that tangy, spicy, rich dressing. This is where the magic really starts to happen, and the flavors begin to meld. I sometimes get a little messy here, with corn flying, but it’s all part of the fun, right?
05 - Cover the bowl and pop your Mexican Street Corn Pasta Salad into the fridge for at least 30 minutes. An hour is even better, or honestly, overnight is ideal! This chilling time allows all those incredible flavors to really get to know each other and deepen. It makes a huge difference, trust me. I’ve been impatient and eaten it right away, and it's good, but after chilling? It's so much better.
06 - Before serving, give the pasta salad another good stir. Taste it again and adjust any seasonings if needed – maybe a little more lime, another pinch of salt, or a dash of chili powder. Garnish with the remaining crumbled cotija cheese and a fresh sprinkle of cilantro. A few extra lime wedges on the side are always a welcome touch. The final dish should look vibrant, smell incredible, and taste like a summer fiesta!

# Notes:

01 - Don't overcook your pasta; al dente gives the best texture.
02 - For authentic flavor, charring the corn is a game-changer, seriously!
03 - Letting it chill for at least an hour truly makes the flavors sing.
04 - Serve with extra lime wedges for a fresh burst of tang.

# Equipment Needed:

01 - Large pot
02 - large skillet or grill pan
03 - mixing bowls
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 8-10g

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