If you are searching for a vibrant and utterly delicious salad that will steal the spotlight at any gathering, look no further than this Mexican Street Corn Pasta Salad Recipe. It perfectly captures the smoky sweetness of grilled corn combined with creamy, zesty dressing and the satisfying bite of al dente pasta. This dish brings together a colorful medley of fresh ingredients that dance on your palate, delivering a fiesta of flavors in every forkful. Whether you’re hosting a barbecue, bringing a dish to a potluck, or just craving a refreshing weekday meal, this salad is sure to become a fast favorite in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is key to creating this irresistible Mexican Street Corn Pasta Salad Recipe. Each element brings an essential layer of flavor or texture that altogether forms a well-balanced, crave-worthy dish.
- 3 cups uncooked penne pasta: Choose penne for its excellent ability to hold onto the creamy dressing and corn kernels.
- 4 cobs of corn (husks & silk removed): Fresh corn is grilled to add a beautiful smokiness and natural sweetness.
- Olive oil (for coating corn): This helps achieve the perfect char on the grill while infusing a subtle richness.
- 1 cup Cotija cheese (or finely grated Parmesan or feta): Crumbly and salty, this cheese adds a wonderful tang and texture contrast.
- 1/2 medium red onion (chopped): Adds a sharp crunch and a burst of color to the salad.
- 2 tablespoons cilantro (chopped): Fresh cilantro provides a bright, herbaceous note to balance flavors.
- Salt & pepper (to taste): Essential seasonings to highlight and enhance all the fresh ingredients.
- 1/2 cup mayo: Gives creaminess and body to the dressing without overpowering the salad.
- 1/2 cup sour cream, Greek yogurt, or Mexican crema: Adds tang and smoothness to the dressing mix.
- 1/4 teaspoon garlic powder: Introduces subtle depth without overwhelming the corn and cheese flavors.
- 1/2 teaspoon ground chipotle chili pepper (or to taste): Brings a smoky heat to elevate the dish’s Mexican flair.
- Juice + zest of 1/2 lime: Brightens the whole salad with fresh citrus zing.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta Al Dente
Start by boiling a large pot of salted water, then cook your penne pasta according to the package directions until it is al dente. This is crucial because the pasta needs a little bite to stand up to the robust flavors of the salad. After cooking, rinse the pasta under cold water to stop the cooking process and drain thoroughly—this keeps it from getting mushy when tossed with the dressing.
Step 2: Preheat and Prepare the Grill
Next, oil your grill grate lightly to prevent sticking and preheat it to high heat. Grilling the corn is what gives the salad its signature smoky character, so warming up the grill properly sets you on the right path for success.
Step 3: Grill the Corn for Smokiness
Coat each corn cob with a thin layer of olive oil to help the kernels char beautifully. Place them on the hot grill and turn every few minutes to get even grill marks all around, usually about 10 to 12 minutes. Once grilled, let the corn cool until it is easy to handle, as you will be cutting the kernels off in the next step.
Step 4: Combine the Salad Ingredients
While the corn cools, prepare your other salad components. Chop the red onion and cilantro, then place them in a large bowl along with your cooled pasta. In a separate small bowl, whisk together the mayonnaise, sour cream (or alternative), lime juice and zest, garlic powder, chipotle chili powder, salt, and pepper to form a flavorful dressing that is creamy and zesty.
Step 5: Cut the Kernels and Toss
Using a sharp knife, carefully slice the kernels off each cooled cob of corn. Add these smoky kernels to the bowl with pasta and fresh ingredients. Pour the dressing over everything, add the Cotija cheese, and toss gently but thoroughly until every bite is coated with flavor. Taste and adjust salt and pepper accordingly, because the cheese adds saltiness and you want everything in perfect harmony.
Step 6: Chill or Serve Right Away
You can serve this salad immediately if you’re craving its fresh textures and bold flavors right away. Alternatively, cover it tightly and chill for an hour or two to let the flavors meld beautifully. Just keep the bowl sealed well so the dressing doesn’t dry out and the salad stays creamy.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To add an extra touch of color and crunch, sprinkle additional crumbled Cotija cheese or a pinch of smoked paprika on top before serving. Fresh cilantro leaves also make a pretty and aromatic garnish that invites you to dig in.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, steak, or shrimp, making it a perfect side dish at barbecues. It also complements vegetarian options such as grilled portobello mushrooms or stuffed peppers for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the Mexican Street Corn Pasta Salad Recipe in individual mason jars or colorful bowls at parties to make it feel festive and fresh. You can also drizzle a little extra lime juice on top just before serving to enhance its lively zestiness.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen after resting overnight, which is a bonus if you make it ahead for a gathering.
Freezing
This salad is not suitable for freezing due to the creamy dressing and fresh ingredients, which would separate and become watery upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so no reheating is necessary. If you prefer a slightly warmer dish, allow it to sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use frozen corn instead of fresh?
While fresh corn is ideal for its sweetness and texture, you can use frozen corn if pressed for time. Just thaw and pat dry before grilling or sautéing quickly to mimic that smoky flavor.
What substitutes can I use for Cotija cheese?
If Cotija is hard to find, finely grated Parmesan or crumbled feta make excellent alternatives that provide similar salty tang and texture.
Is this recipe vegetarian?
Yes, the Mexican Street Corn Pasta Salad Recipe is vegetarian-friendly. Just make sure to use vegetarian mayonnaise if you want to keep it fully vegetarian.
Can I make this recipe vegan?
To make it vegan, substitute the mayo and sour cream with plant-based versions, and use a dairy-free cheese alternative or simply omit the cheese for a lighter version.
How spicy is the salad?
The chipotle chili powder adds a mild smoky heat that can be adjusted up or down depending on your preference. Start with the suggested amount and increase if you like more kick!
Final Thoughts
If you are looking to brighten up your meal rotation with something unique, fresh, and bursting with flavor, give the Mexican Street Corn Pasta Salad Recipe a try. It’s easy to prepare, endlessly satisfying, and guaranteed to become a staple in your kitchen. Trust me, once you make it, you’ll love bringing this vibrant dish to every meal and occasion!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Street Corn Pasta Salad featuring grilled charred corn, zesty lime dressing, and a delicious mix of Cotija cheese, mayo, and spices, tossed perfectly with al dente penne pasta. This refreshing salad is perfect as a summer side dish or a flavorful meal on its own.
Ingredients
Pasta
- 3 cups uncooked penne pasta
Corn
- 4 cobs of corn (husks & silk removed)
- Olive oil (for coating corn)
Salad Mix
- 1 cup Cotija cheese (or finely grated Parmesan or feta)
- 1/2 medium red onion (chopped)
- 2 tablespoons cilantro (chopped)
- Salt & pepper (to taste)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream, Greek yogurt, or Mexican crema
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground chipotle chili pepper (or to taste)
- Juice and zest of 1/2 lime
- Salt & pepper (to taste)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking, then drain well and set aside to cool.
- Preheat Grill: Oil the grates of your BBQ or grill and preheat it to high heat to prepare for the corn.
- Grill Corn: Coat each corn cob evenly with olive oil. Grill the corn for 10-12 minutes, turning every few minutes until charred and blackened marks appear. Remove from grill and allow to cool until safe to handle.
- Prepare Salad Base: While the corn cools, combine Cotija cheese, chopped red onion, chopped cilantro, salt, and pepper in a large mixing bowl. Mix dressing ingredients (mayo, sour cream or alternative, garlic powder, chipotle chili powder, lime juice and zest, salt, and pepper) in a small bowl until smooth.
- Cut Kernels: Once the corn is cool enough, carefully cut the kernels off each cob using a sharp knife and add them to the salad bowl with the other ingredients.
- Toss Salad: Pour the dressing over the salad mixture and toss everything together until well combined. Taste and adjust salt and pepper as needed. Serve immediately or chill covered in the refrigerator before serving for enhanced flavors.
Notes
- For a vegetarian option, substitute Cotija cheese with a vegetarian-friendly cheese or use feta.
- You can swap Greek yogurt for sour cream or Mexican crema in the dressing for a lighter or tangier flavor.
- Adjust chipotle chili powder amount to control the heat level to your liking.
- The salad can be served immediately or chilled for up to 2 days; keep tightly covered to prevent the dressing from drying out.
- If you don’t have a grill, char the corn under a broiler or roast it in a hot oven for similar flavor.
