Mexican Street Corn Pasta Salad is a fun twist on the classic Mexican street corn you love, mixed up with pasta for a fresh and satisfying meal. It’s packed with sweet corn, creamy dressing, tangy cheese, and a little kick from spices that make each bite really exciting. The pasta adds a nice chewiness that balances the crisp veggies perfectly.
I really enjoy making this salad when I want something that’s a little different but still feels familiar. The dressing has just the right amount of creaminess and zest, and I love sprinkling a bit more cheese or cilantro on top before serving. It’s also an easy salad to bring to summer barbecues or potlucks because it travels well and tastes great cold or at room temperature.
One of my favorite things about this salad is how you can customize it. I sometimes add extra chopped jalapeños if I’m in the mood for more heat, or swap out the cheese for a milder kind if I’m feeding kids. Either way, it’s a crowd-pleaser that always gets rave reviews—plus, it’s a great way to enjoy that bright Mexican street corn flavor all year round.
Key Ingredients & Substitutions
Pasta: Elbow macaroni works well because it holds the dressing nicely. You can swap it with small pasta shapes like shells, rotini, or even ditalini if you want a twist.
Corn: Fresh corn adds sweetness and a bit of crunch when charred. Frozen corn is a handy substitute—just thaw and sauté. If you prefer, canned corn works too but drain well.
Mexican Crema: This ingredient gives the salad a creamy, tangy touch. Sour cream is a great substitute and more common in many kitchens.
Cotija Cheese: It has a salty, crumbly texture perfect for this dish. Feta cheese is a fine alternative if Cotija is hard to find.
Spices: Chili powder and cumin bring warmth and depth. Smoked paprika is optional but adds a lovely smoky note. Feel free to adjust the spice amounts to your taste.
How Can I Achieve That Perfect Char on the Corn?
Getting a nice char on the corn brings out its natural sweetness and adds smoky flavor. Here’s how you can do it:
- Heat olive oil or butter in a skillet over medium-high heat so it’s hot but not smoking.
- Add the corn kernels in an even layer, avoid stirring right away to let them sear.
- After 2-3 minutes, stir occasionally until kernels have brown spots, about 5-7 minutes total.
- Remove from heat and let cool before mixing into the salad to keep the texture fresh.
Using fresh corn enhances the flavor, but if using frozen, dry it well before cooking to prevent steaming instead of charring.
Equipment You’ll Need
- Large pot – I like a big one so the pasta cooks evenly without crowding.
- Skillet – a good non-stick or stainless-steel skillet to char the corn without sticking.
- Colander – for draining the pasta easily and quickly.
- Mixing bowls – large enough to toss all ingredients smoothly.
- Whisk – to mix the dressing until smooth and creamy.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap the Cotija cheese for feta or queso fresco for a different salty flavor.
- Add diced avocado or cherry tomatoes for extra freshness and color.
- Spice it up with chopped jalapeños or a dash of hot sauce for more heat.
- Try adding cooked shrimp or grilled chicken to make it more filling.
Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 3 cups elbow macaroni pasta (or similar small pasta)
- 3 ears corn, kernels removed (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled Cotija cheese (or feta as a substitute)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1-2 tbsp lime juice (freshly squeezed)
Spices & Seasonings:
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- Red pepper flakes (optional, for garnish)
For Cooking:
- 1-2 tbsp olive oil or butter (for cooking corn)
How Much Time Will You Need?
This dish takes about 25-30 minutes total. Around 10-12 minutes to cook and cool the pasta, 5-7 minutes to sauté and char the corn, and a few minutes to mix everything together. It’s best served chilled, so if you have time, let it rest in the fridge for 20-30 minutes before serving for the flavors to blend better.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a good pinch of salt. Bring it to a boil, then add the elbow macaroni. Cook according to the package instructions until al dente (firm but cooked). Once done, drain the pasta and rinse under cold water to stop the cooking and cool it quickly. Set aside.
2. Char the Corn:
Heat the olive oil or butter in a large skillet over medium-high heat. Add the corn kernels in an even layer. Let them cook undisturbed for a couple of minutes to get some char, then stir occasionally until the kernels are slightly browned and cooked through, about 5-7 minutes. Remove from heat and let the corn cool a bit.
3. Make the Creamy Dressing:
In a big mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika (if using), cumin, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.
4. Combine All Ingredients:
Add the cooled pasta, charred corn, chopped red onion, chopped cilantro, and half of the crumbled Cotija cheese into the bowl with the dressing. Gently mix everything together, making sure all the pasta is nicely coated.
5. Final Touches and Serve:
Give the salad a taste and adjust seasoning if needed — you can add more salt, lime juice, or chili powder to suit your preference. Transfer the salad to a serving bowl and sprinkle the remaining Cotija cheese on top along with extra cilantro and red pepper flakes for a little kick. Serve chilled or at room temperature, and feel free to add lime wedges on the side for squeezing over.
Enjoy your creamy, zesty, and smoky Mexican Street Corn Pasta Salad!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly! Just thaw it completely and pat dry before sautéing to avoid excess moisture and help the corn char nicely.
How Should I Store Leftovers?
Store the pasta salad in an airtight container in the fridge for up to 3 days. Before serving, give it a gentle stir and add a splash of lime juice if it tastes a bit dull after chilling.
Can I Make This Salad Ahead of Time?
Absolutely! It actually tastes better after resting for a couple of hours or overnight as the flavors meld. Just keep it covered and chilled until ready to serve.
What Can I Use Instead of Mexican Crema?
If you can’t find Mexican crema, sour cream is a great substitute and will still give you that nice creamy tang in the dressing.
