Mexican Street Corn Pasta Salad: Zesty Summer Side (Print Version)

Mexican Street Corn Pasta Salad brings creamy, tangy street food vibes to your table. Easy, vibrant, and packed with flavor for any gathering.

# Recipe Info:

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

# Ingredients:

→ Pasta & Corn Base

01 - 12 oz small pasta (like elbow macaroni, rotini, or shells)
02 - 3 cups fresh or frozen corn kernels (about 3-4 ears if fresh)

→ Creamy Dressing Essentials

03 - 1/2 cup mayonnaise
04 - 1/2 cup sour cream or Mexican crema
05 - 3 tablespoons fresh lime juice
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder

→ Fresh Add-ins

09 - 1/4 cup finely diced red onion
10 - 1 jalapeño, seeded and minced (or more to taste)
11 - 1/4 cup chopped fresh cilantro (plus more for garnish)

→ Finishing Touches

12 - 1/2 cup crumbled cotija cheese (plus more for garnish)

# Instructions:

01 - First things first, get your pasta cooking! Bring a big pot of generously salted water to a rolling boil. Add your small pasta and cook according to package directions until it's perfectly al dente. This is crucial, hon! Overcooked pasta gets mushy and sad in a cold salad, and we don't want that. I always set a timer, but I still inevitably taste a piece or two (or three!) to make sure it's just right. Once cooked, drain it well and give it a quick rinse with cold water to stop the cooking and cool it down. This prevents it from clumping, too!
02 - While your pasta is doing its thing, let's get that corn ready. If you're using fresh corn, you can char it in a hot, dry skillet or on the grill until it gets those lovely browned bits – this step adds so much smoky flavor, I didn't expect that! If you're using frozen, just thaw it out. Sometimes I even give the frozen corn a quick sauté with a tiny bit of oil to enhance its sweetness. Don't worry if it's not perfectly uniform; a little variation is nice. Just aim for some good color and tenderness.
03 - Now for the magic! In a large bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, smoked paprika, and garlic powder. Give it a good whisk until it's smooth and creamy. Taste it! This is your moment to adjust. Does it need more lime? A pinch more chili? Trust your gut here. I often add a tiny splash of hot sauce to my own bowl later, but for the main batch, I keep it mild for everyone. The smell of the lime and spices coming together, oh, it's just divine!
04 - Finely dice your red onion and jalapeño. Remember, if you're sensitive to heat, remove the seeds and membranes from the jalapeño. Chop your fresh cilantro. I always end up with cilantro bits on my cutting board, no matter how careful I am, but that's just kitchen life, right? These fresh elements are going to bring so much vibrant flavor and texture to our Mexican Street Corn Pasta Salad, so don't skip them!
05 - In that big bowl with your dressing, add the cooled pasta, the corn, diced red onion, jalapeño, and most of the chopped cilantro (save a little for garnish). Now, gently fold everything together until all the pasta and corn are beautifully coated in that creamy, zesty dressing. Be gentle so you don't break up the pasta too much. This is where it really starts to look like a Mexican Street Corn Pasta Salad, a gorgeous mix of colors!
06 - Finally, crumble in most of the cotija cheese. Gently fold it in. Give it another taste test. Does it need a little salt? Maybe a final squeeze of lime? Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, an hour or two. This chilling time allows all those incredible flavors to really meld and deepen. Before serving, give it a good stir, sprinkle with the remaining cilantro and cotija, and maybe a tiny dusting of extra chili powder for presentation. It should look vibrant, smell fresh, and taste absolutely irresistible!

# Notes:

01 - Don't overcook the pasta! Seriously, al dente is your friend here. Mushy pasta in a cold salad? No thanks.
02 - You can totally prep the dressing a day ahead. It actually tastes better when the flavors have a chance to mingle, just give it a good whisk before tossing.
03 - Ran out of cotija? Feta works in a pinch! It gives a similar salty, tangy vibe, though the texture is a bit softer.
04 - A sprinkle of smoked paprika at the end adds a gorgeous color and a subtle smoky depth that I just adore.

# Equipment Needed:

01 - Large pot
02 - large mixing bowl
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g

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