The warm sun sets in the distance while the vibrant colors of the corn pasta salad glisten in the evening light. This Mexican Street Corn Pasta Salad is not just a feast for the eyes; it takes around 30 minutes to prepare and is perfect for gatherings, potlucks, or as a refreshing side dish for any summer meal. Its creamy dressing combined with the satisfying crunch of corn and peppers makes it a crowd pleaser.
This recipe is for anyone looking to elevate their salad game, especially during warm weather or festive occasions. It’s excellent for meal prep; you can make it in advance and store it in the fridge for easy access to a delightful dish throughout the week.
Why You’ll Love This Recipe
- It features a delightful combination of creamy and crunchy textures.
- The addition of lime juice gives it a zesty brightness.
- It’s customizable with your favorite pasta shapes and toppings.
- Easy to prepare in just one bowl!
What You’ll Need
Gather these ingredients for a delicious corn pasta salad.
For the Salad
- 1 pound (454 grams) uncooked short-cut pasta, any shape you like
- 4-5 cups roasted or grilled corn kernels
- 1 cup crumbled cotija cheese, reserve some for garnish
- ½ cup diced red onion
- 1 jalapeno, finely diced
- ¼ cup chopped cilantro, or flat-leaf parsley
For the Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2 limes, zest and juice
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon Tajín, or other chili lime seasoning
- 2 teaspoons sea salt, or to taste
For Serving
- Extra crumbled cotija cheese
- Additional Tajín
- Fresh cilantro
Use fresh corn for an enhanced flavor experience.
Substitutions & Swaps
- Cotija cheese: feta cheese
- Sour cream: Greek yogurt
- Mayonnaise: vegan mayo
- Jalapeno: bell pepper for less heat
How to Make It
Time to create a refreshing and vibrant dish!
Boil pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Rinse pasta
Drain and immediately rinse the cooked pasta under cold water until completely cool. Make sure it’s well drained, then transfer it to a large mixing bowl.
Combine salad ingredients
Add the remaining pasta salad ingredients to the bowl with the cooked and cooled pasta.
Whisk dressing
In a small bowl, whisk together all the dressing ingredients until it’s smooth and creamy.
Toss salad
Pour about ¾ of the dressing over the pasta salad and toss together until everything’s coated. Cover and pop it in the fridge for 30 minutes to an hour so all those flavors can really come together.
Serve and garnish
When it’s time to serve, drizzle the rest of the dressing over the top and sprinkle over the reserved crumbled cotija cheese, some extra Tajín, and fresh cilantro if you’re into it. Enjoy!
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, due to ingredients’ texture.
Reheat: not recommended; best served cold.
Tips for Best Results
- Choose a pasta shape that holds the dressing well, like penne or rotini.
- Allow the salad to rest after mixing for better flavor.
- Adjust the heat by adding more or less jalapeno.
- Always taste and adjust seasoning before serving.
Serving Suggestions
- Pair with grilled meats for a complete BBQ meal.
- Serve alongside tortilla chips and salsa for a fun gathering.
- Perfect for picnics or potlucks, adding a fresh touch.
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