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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky grilled corn, tender pasta, creamy Cotija cheese, and a zesty lime-chili dressing. Perfect as a side or main, this crowd-pleasing salad brings fresh, bold flavors with a mild spice level, ideal for summer barbecues, picnics, or weeknight meals.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • Fresh corn, grilled and kernels cut off – 3 ears
  • Fresh cilantro, chopped – ¼ cup
  • Lime juice, freshly squeezed – 2 tablespoons

Pasta

  • Cooked short pasta (rotini or penne), cooled – 3 cups

Dairy

  • Cotija cheese, crumbled – ½ cup
  • Mayonnaise – ¼ cup
  • Sour cream – ¼ cup

Spices and Seasonings

  • Chili powder – 1 teaspoon
  • Garlic powder – ½ teaspoon
  • Salt – ½ teaspoon (or to taste)
  • Black pepper – ¼ teaspoon (or to taste)

Instructions

  1. Prepare the Corn: Start by grilling fresh corn on the cob until lightly charred all around. Once cooled, carefully cut the kernels off the cob to capture that smoky flavor essential to the salad.
  2. Cook the Pasta: While the corn cools, boil your pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool it down for the salad.
  3. Make the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth and creamy.
  4. Combine the Ingredients: In a large bowl, toss the cooked pasta, grilled corn kernels, and dressing together. Add crumbled Cotija cheese and chopped cilantro, folding gently to mix without breaking ingredients apart.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Serve chilled or at room temperature for best taste.

Notes

  • Use Fresh Corn: Freshly grilled corn really makes the difference compared to canned or frozen.
  • Don’t Overcook the Pasta: Al dente pasta holds its shape and texture better in the salad.
  • Lime Juice Last: Add just before serving to keep the salad fresh and bright.
  • Mix Gently: Treat the ingredients with care to keep corn kernels intact and pasta from breaking.
  • Customize Spice Levels: Start with less chili powder and adjust to taste for the perfect balance.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free (when gluten-free pasta is used)

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 20mg

Keywords: Mexican street corn, pasta salad, Cotija cheese, grilled corn, lime dressing, summer salad, picnic dish, easy side dish