The creamy, tangy dressing brings everything together in this Mexican Street Corn Pasta Salad, making every bite feel like a flavor explosion. The mayo and lime juice base blends perfectly with the smoky, slightly spicy kick from the chipotle, while a sprinkle of fresh cilantro adds a burst of herbaceous brightness. I love how the pasta soaks up all those flavors, but the sweet, charred corn really steals the show. Each kernel has that slightly crispy, golden crunch that contrasts beautifully with the creamy elements of the salad. And don’t forget the cotija cheese—its salty richness ties it all up in the best way. It’s the kind of dish that gets better the longer it sits, allowing the flavors to meld and deepen. I always find myself sneaking a little extra when I make this, whether it’s for a barbecue or just a simple weeknight dinner. The combination of smoky, creamy, and tangy flavors makes it a crowd-pleaser every time.
Key Ingredients in Mexican Street Corn Pasta Salad
Every ingredient in this Mexican Street Corn Pasta Salad plays an important role, working together to create that irresistible blend of smoky, creamy, and tangy flavors. Here’s a rundown of the key ingredients that bring this dish to life:
* Cooked pasta
The pasta is the base of this salad, soaking up the rich dressing and providing a hearty, satisfying texture to each bite. I recommend using short pasta like rotini or penne so the creamy dressing and corn kernels can nestle into all the twists and crevices.
* Corn kernels
The sweet, charred corn is the star of the show. It adds a wonderful texture with a slight crunch and a deep, smoky flavor that’s the perfect complement to the creamy dressing.
* Olive oil
A touch of olive oil helps to bring together the charred corn and prevents it from sticking while roasting. It also adds a hint of richness to the overall dish without overwhelming the other flavors.
* Mayonnaise
This is the base of the creamy dressing, giving it that rich, velvety texture. It balances out the tangy lime and the smoky spices, making every bite feel indulgent.
* Sour cream
Sour cream adds a creamy, tangy contrast to the richness of the mayo. It lightens the dressing just enough to keep things fresh while also adding depth of flavor.
* Lime juice
The lime juice is key to cutting through the richness of the mayo and sour cream. Its tangy, zesty flavor brightens up the entire dish, making it feel fresh and vibrant.
* Chili powder
This is where the subtle heat comes in. Chili powder adds a mild spiciness that elevates the flavor without overpowering the other ingredients. It pairs beautifully with the smokiness of the paprika.
* Smoked paprika
Smoked paprika brings in that smoky depth, reminiscent of the flavors you’d get from grilled street corn. It adds a warm, savory element that ties the whole salad together.
* Garlic powder
A dash of garlic powder gives the dressing that savory, umami-rich note, boosting the overall flavor without being too pungent.
* Fresh cilantro
Fresh cilantro adds a burst of herbaceous brightness that cuts through the richness of the creamy dressing. It’s the perfect pop of freshness to balance out the heavier flavors.
* Cotija cheese
This salty, crumbly cheese adds a savory punch and a creamy texture. It’s like the final touch that makes the salad feel truly authentic, elevating each bite with its salty richness.
* Red onion
The finely diced red onion brings a sharp, slightly sweet crunch that contrasts nicely with the creamy pasta and charred corn. It adds a subtle bite that brightens up the salad.
* Salt
A little salt helps to enhance all the flavors and bring everything into balance, ensuring the salad isn’t too bland or overpowering.
* Black pepper
Freshly ground black pepper adds a bit of heat and depth to the dressing, rounding out the flavors and adding a gentle warmth.
How to Make Mexican Street Corn Pasta Salad
1. Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside to cool. This will help prevent the pasta from absorbing too much of the dressing when mixed later.
2. In a large skillet, heat the olive oil over medium heat. You want just enough oil to coat the bottom of the skillet and give the corn a slight crisp.
3. Add the corn kernels to the skillet and cook, stirring occasionally, for about 5 to 7 minutes. Keep an eye on them as they cook; you want the kernels to get slightly charred and crispy, which adds that delicious smoky flavor to the salad.
4. Remove the corn from the skillet and let it cool to room temperature. This step ensures the corn won’t wilt the salad or make the creamy dressing too warm.
5. In a large mixing bowl, combine the cooled pasta and the charred corn. Give them a quick toss to mix them together, creating an even base for your creamy dressing.
6. Add the mayonnaise and sour cream to the bowl. Stir everything until the pasta and corn are evenly coated with the creamy mixture. Make sure all the pasta pieces get their fair share of that luscious dressing.
7. Squeeze in the lime juice and stir again to incorporate. This will add a fresh, zesty brightness that cuts through the richness of the mayo and sour cream.
8. Sprinkle in the chili powder, smoked paprika, garlic powder, salt, and black pepper. These spices will add that beautiful balance of heat, smokiness, and savory depth. Stir well to ensure that the seasonings are evenly distributed.
9. Stir the ingredients together until everything is well-mixed and seasoned. You want the pasta to soak up all those flavors, so give it a good mix!
10. Add the chopped cilantro and stir gently to distribute it throughout the salad. The cilantro adds that herby brightness that perfectly complements the creamy and smoky flavors.
11. Add the finely diced red onion and mix well. The onion will give the salad a sharp, slightly sweet bite that balances the richness of the dressing.
12. Top the pasta salad with the crumbled cotija cheese and give it a final gentle stir. The cotija will add a savory, salty element and bring everything together.
13. Taste the salad and adjust the seasoning if necessary by adding more lime juice, salt, or pepper. Everyone’s taste buds are different, so make sure it’s perfect for you!
14. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld before serving. This step is optional, but the salad does tend to taste even better once the ingredients have had some time to come together!
Serving Suggestions for Mexican Street Corn Pasta Salad
– Perfect for BBQs and Picnics: This pasta salad is a total showstopper at any summer barbecue or picnic. Its creamy, smoky flavors pair beautifully with grilled meats, especially BBQ chicken, ribs, or steak. I always find it disappears faster than you can say “seconds, please!”
– Taco Night Sidekick: If you’re making tacos or burritos for dinner, this Mexican Street Corn Pasta Salad is the ideal side dish to bring everything together. It complements the bold flavors of spicy carnitas or grilled shrimp with ease. A little extra squeeze of lime on top never hurts, either!
– Light Lunch or Meatless Dinner: This salad is hearty enough to stand alone as a vegetarian lunch or a meatless dinner. The pasta and corn make it feel filling, while the creamy dressing keeps it satisfying without being heavy. Add a little extra cilantro for a fresh burst, and you’ve got a meal that’s both comforting and vibrant.
How Corn Pasta Salad
To keep your Mexican Corn Pasta Salad fresh and flavorful, here are a few simple tips it you haveationwhich store be the creamy to spoil Mexican for Salad so and It an : and the salad from When you’re ready to serve, give the salad a quick stir to redistribute the flavors and make sure it’s just as creamy and delicious as when it was first made. You might also want to add a little extra squeeze of lime** for that zesty kick!
Conclusion
And there you have it—your ultimate guide to making the perfect Mexican Street Corn Pasta Salad! This dish is everything you want in a summer side: smoky, creamy, tangy, and oh-so-satisfying. Whether you’re serving it at a barbecue, pairing it with tacos, or enjoying it on its own for a light lunch, it’s guaranteed to be a hit. I love how every ingredient adds something special to the mix, from the charred corn to the crumbled cotija, making each bite feel like a celebration of flavors.
I hope you’re as excited to try this recipe as I am to share it with you. It’s one of those dishes that’s always a crowd-pleaser and perfect for any occasion. Let me know how it turns out or if you have any questions or feedback while making it! I’d love to hear about your experience in the kitchen. Don’t forget to savor every bite—you earned it!
Mexican Street Corn Pasta Salad
Description
This vibrant pasta salad combines creamy mayo, zesty lime, and smoky chili powder, all tossed with tender pasta, juicy corn, and crumbled cotija cheese. Every bite bursts with bold flavors, bringing the excitement of Mexican street corn to your plate!
Ingredients
Instructions
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Cook the pasta according to the package instructions, then drain and set aside to cool.
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In a large skillet, heat the olive oil over medium heat.
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Add the corn kernels to the skillet and cook, stirring occasionally, for about 5 to 7 minutes, until they are slightly charred and crispy.
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Remove the corn from the skillet and let it cool to room temperature.
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In a large mixing bowl, combine the cooled pasta and the charred corn.
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Add the mayonnaise and sour cream to the bowl and stir until the pasta and corn are evenly coated.
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Squeeze in the lime juice and stir again to incorporate.
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Sprinkle in the chili powder, smoked paprika, garlic powder, salt, and black pepper.
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Stir the ingredients together until everything is evenly seasoned and mixed.
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Add the chopped cilantro and stir gently to distribute it throughout the salad.
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Add the finely diced red onion and mix well to combine.
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Top the pasta salad with the crumbled cotija cheese and give it a final gentle stir to distribute the cheese.
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Taste the salad and adjust the seasoning if necessary by adding more lime juice, salt, or pepper.
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Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld before serving.
Note
- Allow the pasta to cool completely before mixing to prevent it from becoming mushy.
- Char the corn for extra flavor, but be careful not to burn it.
- You can use frozen corn instead of fresh, but make sure to thaw and drain it well.
- For extra creaminess, add a bit more sour cream or mayo to taste.
- For a spicier kick, consider adding more chili powder or a dash of cayenne pepper.
