Oh boy, get ready for a flavor explosion! This Delicious Mexican Street Corn Pasta Salad Recipe is my new go-to for literally everything – picnics, potlucks, BBQs, or just a Tuesday when you need something *good*. It takes all those amazing, tangy, spicy, creamy flavors you love from elote (that incredible Mexican street corn!) and turns it into the easiest, most satisfying pasta salad ever. I actually stumbled upon this combo one summer when I had a ton of corn and decided to get a little wild. Best. Decision. Ever!

Why You’ll Love This Delicious Mexican Street Corn Pasta Salad Recipe

This salad is seriously a no-brainer and always a hit! Here’s why:

So Easy to Whip Up: We’re talking minimal fuss, maximum yum!
Flavor Bomb: Tangy, creamy, a little spicy – it hits all the right spots.
Made for Sharing: Perfect for picnics, potlucks, or just a Tuesday treat.
Always a Winner: Trust me, people will be asking for this recipe.
Quick Prep: You can have it ready in under 20 minutes.
Bright & Fresh: All that corn and cilantro really makes it pop!

Ingredients for Your Delicious Mexican Street Corn Pasta Salad

Okay, so getting the right stuff in here is key! Don’t worry, it’s all pretty straightforward. Here’s what you’ll need to grab:

Pasta: 1 pound of your favorite shape! Rotini, penne, or even farfalle work great. Just make sure it’s cooked according to the package directions (al dente is best!) and then cooled down.
Corn Kernels: 2 cups. You can totally use fresh corn cut right off the cob, frozen corn (just thaw it first!), or really good quality canned corn.
Creamy Base: 1/2 cup of mayonnaise and 1/4 cup of sour cream. This gives it that signature creamy, tangy goodness.
Fresh Herbs and Zest: 1/4 cup of fresh cilantro, all chopped up. It adds such a bright, fresh kick! Plus, the juice of 1 whole lime.
Spices: 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a tiny pinch (1/4 teaspoon or so) of cayenne pepper if you like a little heat.
Seasoning: Just salt and pepper to taste. You’ll want to adjust this at the end!
Cheese: 1/4 cup of crumbled cotija cheese. If you can’t find cotija, salty feta is a pretty darn good stand-in.
Crunch: 1/4 cup of red onion, diced up nice and small.

Tips for the Perfect Mexican Street Corn Pasta Salad

You want this salad to be amazing, right? I’ve picked up a few tricks over the years that make all the difference. Trust me, a little extra attention goes a long way!

First off, the corn! While any corn works, if you really want that authentic smoky street corn flavor, you’ve gotta do something fancy with it. Grilling it first is divine; it adds this incredible depth. Or, if you’re short on time, try my perfect air fryer corn on the cob trick! Just make sure whatever corn you use, it’s cooled before it hits the pasta. Nobody wants a mushy salad!

And for the pasta itself, cook it just a minute less than the package says – we call that “al dente.” It needs to have a little bite to it so it doesn’t get all floppy in the salad. Rinse it with cold water right after draining to stop the cooking and prevent those sticky noodles!

Don’t skimp on the lime juice or the cilantro, either. They’re the stars that make this taste so fresh and zesty! And give it time to chill – that’s when all those yummy flavors really get to know each other.

How to Make This Delicious Mexican Street Corn Pasta Salad Recipe

Alright, let’s get this party started! Making this salad is super simple, I promise. You’ll be amazed at how quickly you can whip up something this tasty.

Pasta Prep: First things first, grab a big bowl! Toss in your cooked and cooled pasta. Make sure there’s no heat left in it, or you’ll end up with a sticky mess. Then, add your corn kernels right in there with the pasta.
Whip Up the Dressing: In a separate, smaller bowl, get ready to make some magic. Whisk together the mayonnaise, sour cream, that fresh chopped cilantro, the zingy lime juice, and all your spices – the chili powder, cumin, and that little bit of cayenne if you’re feeling brave! Just mix it all up until it’s nice and smooth.
Combine Everything: Pour that glorious dressing right over the pasta and corn mixture. Give it a good stir to make sure every single piece of pasta and every kernel of corn gets coated in all that creamy, spicy goodness.
Season to Perfection: Now’s the time to taste! Add salt and pepper until it’s just right for you. Everyone likes their seasonings a little differently, so don’t be shy with the tasting spoon!
The Finishing Touches: Gently fold in the crumbled cotija cheese (or feta!) and that finely diced red onion. You want to mix it in just enough so everything is distributed without mashing the cheese too much.
Chill Out: Here’s the important part for flavor! Pop the whole bowl in the fridge and let it chill for at least 30 minutes. This gives all those amazing flavors time to meld together and really deepen. It makes a HUGE difference, so don’t skip this step!

Ingredient Notes and Substitutions for Mexican Street Corn Pasta Salad

Let’s chat about some of these ingredients for a sec! First up, the corn. While any corn is good, using fresh off the cob or even grilling it adds a whole new layer of flavor that’s just divine. But seriously, frozen or canned works perfectly fine if you’re in a pinch!

And that amazing cheese, cotija? It’s salty and crumbly, just perfect. If you can’t find it at your local store, don’t sweat it! Crumbled feta cheese is your next best bet and will give you a similar yummy texture. For the spice level, feel free to play around. Add more cayenne if you love things fiery, or leave it out completely if heat isn’t your jam!

Serving and Storage for Your Pasta Salad

This pasta salad is best served chilled! Let it hang out in the fridge for at least 30 minutes so all those flavors can really get cozy together. It’s perfect straight from the cooler at a picnic or straight from your fridge for dinner. Leftovers? Lucky you! Just pop it back into an airtight container and keep it in the refrigerator. It’ll stay delicious for about 3 to 4 days, though honestly, it never lasts that long at my house!

Frequently Asked Questions about Mexican Street Corn Pasta Salad

Got questions? I’ve got answers! Here are a few things people often wonder about this yummy pasta salad:

Can I make this Mexican Street Corn Pasta Salad ahead of time?

Oh, absolutely! In fact, I actually recommend it! Making it ahead for at least 30 minutes (or even a few hours!) lets all those fantastic flavors get to know each other really well in the fridge, making it taste even better. It’s perfect for prepping the day before a party. It’s a great idea for any delicious pasta dish!

What’s the best kind of pasta for this corn pasta salad?

Honestly, almost any short pasta shape works wonderfully! I love using rotini because those little spirals grab onto the dressing and corn so perfectly. Penne, farfalle (bow ties), or even elbow macaroni are also fantastic choices. Just make sure you cook it al dente – slightly firm to the bite! For different takes on pasta salads, check out this zesty pasta salad recipe collection.

How long will this pasta salad last in the fridge?

This salad is a champ at hanging around! Stored in an airtight container in the refrigerator, it’ll stay fresh and delicious for a good 3 to 4 days. Though, if you’re like me, it’s usually gobbled up way before then!

Can I add chicken or another protein to this Mexican pasta salad?

You sure can! While it’s fantastic as a vegetarian pasta dish, adding some grilled chicken, shrimp, or even black beans would be delicious. Just make sure they’re cooled before tossing them in with everything else. It’s a great base for adding your favorite goodies.

What if I don’t like spicy food? How can I adjust the heat?

No problem at all! The cayenne pepper is totally optional. You can just leave it out completely if you prefer. If you want just a tiny bit of warmth without the cayenne, you could also use a mild chili powder instead of a hotter one. Taste as you go!

Nutritional Information

Just a heads-up, this is an estimate, and the exact numbers can change based on the brands you use and how you make it! This info is for about a 1-cup serving:

Calories: Around 350 kcal
Fat: About 18g (4g saturated)
Carbohydrates: Roughly 35g (4g fiber)
Protein: Approximately 10g
Sodium: Around 450mg

Delicious Mexican Street Corn Pasta Salad Recipe

Author: faironplay.com
Total Time: 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A flavorful pasta salad inspired by Mexican street corn, perfect for picnics and potlucks.

Ingredients

Scale

1 pound pasta, cooked and cooled
2 cups corn kernels (fresh, frozen, or canned)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped cilantro
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/4 cup crumbled cotija cheese or feta cheese
1/4 cup diced red onion

Instructions

In a large bowl, combine the cooked and cooled pasta with the corn kernels.
In a separate small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, and cayenne pepper (if using).
Pour the dressing over the pasta and corn mixture.
Season with salt and pepper to your preference.
Gently toss to coat everything evenly.
Stir in the cotija cheese and diced red onion.
Chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a spicier salad, add more cayenne pepper or a diced jalapeño.
If you can’t find cotija cheese, feta cheese is a good substitute.
Grill the corn before adding it for an extra smoky flavor.

Prep Time: 15 min
Cook Time: 10 min
Category: Side Dish
Method: No Cook
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 8g
Sodium: 450mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg

Keywords: Mexican street corn pasta salad, corn pasta salad, Mexican pasta salad, picnic salad, potluck salad, easy pasta salad, vegetarian pasta salad