This Mexican Street Corn Pasta Salad is creamy, zesty, and loaded with bold flavor. This is foolproof and has been tested over 20 times by some picky eaters. An easy side dish perfect for any summer gathering.
I think if summer had a flavor, it might be this Mexican Street Corn Pasta Salad. It is creamy and tangy, and it is the perfect dish for pool days, cookouts, or picnics. This is a crave-worthy pasta salad that is incredibly easy to make. Every time I take it, I come with an empty bowl!
If you love this pasta salad, check out our Chicken Macaroni Pasta Salad or Tuna Pasta Salad.
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Reader Review: "I made this dish after having it at a party. It is so easy and my new go-to for potlucks" - Cassie
Why You'll Love This Recipe
- Easily customizable - You can adjust the heat level, add some fresh veggies for flavor, and make it just the way you like it.
- Easy to make - there is nothing hard to find on the ingredient list, and it's super easy to mix.
- Perfect for a potluck - You will bring home an empty bowl every time.
What Is Street Corn
Mexican street corn pasta salad is a modern American fusion dish. It has originated in the last decade as a popular variation of traditional Mexican elote. It combines the traditional flavors of Mexican grilled corn with the American tradition of creamy pasta salad.
Equipment
- Flint and Flame Knives - I love these knives, and they are perfect for chopping and dicing.
- Cuisinart Mini-Prep Food Processor - This is perfect for chopping vegetables, and it makes this sauce perfectly smooth.
- Stock Pot - These Hexclad pots and pans are amazing.
Ingredients
- Rotini Pasta: Use your favorite pasta. I like to use one that will hold the dressing well.
- Red Onion: To add both flavor and crunch.
- Cilantro: Fold this into the street corn pasta salad, and also keep some to sprinkle on top if you want for a fresh, bright flavor.
- Frozen Corn: This works well all year, but you can use fresh corn if in season.
- Queso Fresco: This cheese has the perfect crumble and flavor for this salad.
- Mayo: The base for the creamy dressing!
- Sour Cream: A perfect mix to go with the mayo for a perfect combo.
- Chipotles: Adds a smoky heat and depth of flavor. (adjust for your spice preference)
- Onion Powder: Helps boost the savory flavor.
- Garlic Powder: Adds a subtle garlic kick without overpowering the salad.
- Cumin: For an earthy, smoky, sweet taste.
- Chili Powder: Brings a hint of spice and some warmth.
- Lime Zest and Juice: Gives a nice tang and adds freshness to the dressing.
- Salt and Pepper: Enhances all the flavors! Season to taste!
Tim's Tip: Cook the pasta to al dente (about 8 minutes) so that it will hold up well in the salad.
How to make street corn pasta salad
1. Pasta: Bring water to a boil in a large pot. Add about 1 tablespoon salt. Cook the pasta according to directions for al dente. Drain, rinse under cold water until cool.
2. Corn: In a skillet on medium-high, roast your frozen corn (using no oil) for about 10 minutes. Make sure to stir regularly.
3. Ingredient Prep: Dice red onion and cilantro. Crumble the Queso Fresco.
4. Dressing: Using a food processor, mix mayonnaise, sour cream, chipotles, spices, lime zest, and juice until creamy. Mix the sauce into the pasta noodles.
5. Assemble Salad: In a large bowl, combine pasta, cooled corn, vegetables, and queso fresco. Gently toss together and enjoy!
6. Optional: Add some extra lime juice for extra zing if you like it.
Substitutions and Variations
- More protein: Add chicken to make this a complete meal in a bowl!
- Swap the Cheese - Try a cotija cheese in place of Queso Fresco
- Want a little sweetness - Add a drizzle of honey to the dressing!
- Corn Swap - Feel free to use fresh corn or canned corn in a pinch.
Tim's Expert Tips
- Season to your liking - Taste at the end to adjust seasonings.
- Juicing Limes - Warm your limes in the microwave for a few seconds to activate the juice.
- Use the right pasta - Choose a shape that holds dressing well, like bowtie and rotini.
- Cool Pasta Properly - this will keep the pasta from affecting the creamy dressing.
- How to refresh your salad - If your salad seems dry after sitting in the fridge, add a little extra dressing, sour cream, or a squeeze of lime juice to loosen it up.
What to Serve with Pasta Salad
This pasta salad is the perfect side dish for anything From the Grill or From the Smoker. We love to eat this salad at any cookout!
Storage
Store Mexican street corn pasta salad in an airtight container in the refrigerator for 3-5 days. Stir before serving, and freshen it with a bit more lime juice or sour cream if needed.
FAQs
Yes! This Mexican street corn salad will taste even better after it sits for a day.
Small, bite-sized pasta shapes work the best. I like rotini, fusilli, or macaroni.
The pasta tends to absorb the dressing as it sits. Save some of the dressing to stir in right before serving. I also like to add a fresh squeeze of lime before serving.
More Delicious Corn Recipes
- Creamy Corn Dip
- Roasted Corn Cole Slaw
- Corn Queso Dip
- Cheesy Corn Casserole
- Creamy Skillet Corn Recipe
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Mexican Street Corn Pasta Salad
Equipment
- 1 Food Processor
Ingredients
- 14.5 oz Protein Pasta
- ½ cup Red Onion
- ½ cup Cilantro
- 10 oz Frozen Corn
- ¾ cup Queso Fresco
Dressing
- ¾ cup Mayonnaise
- ¾ cup Sour Cream I used light sour cream
- 1-2 Chipotles in Adobo Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- 1 Lime zested and juiced
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Pasta: Bring water to a boil in a large pot. Add about 1 tablespoon salt. Cook the pasta according to directions for al dente. Drain, rinse under cold water until cool. 14.5 oz Protein Pasta
- Corn: In a skillet on medium-high, roast your frozen corn (using no oil) for about 10 minutes. Make sure to stir regularly. 10 oz Frozen Corn
- Ingredient Prep: Dice red onion and cilantro. Crumble the Queso Fresco. ½ cup Red Onion ½ cup Cilantro ¾ cup Queso Fresco
- Dressing: Using a food processor, mix mayonnaise, sour cream, chipotles, seasonings, lime zest, and juice until creamy. Mix the sauce into the pasta noodles. ¾ cup Mayonnaise ¾ cup Sour Cream 1-2 Chipotles in Adobo Sauce 1 Lime 1 teaspoon Salt ½ teaspoon Pepper 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Chili Powder ½ teaspoon Cumin
- Assemble Salad: In a large bowl, combine pasta, cooled corn, vegetables and queso fresco. Gently toss together and enjoy!
Notes
- Season to your liking - Taste at the end to adjust seasonings.
- Juicing Limes - Warm your limes in the microwave for a few seconds to activate the juice.
- Use the right pasta - Choose a shape that holds dressing well, like bowtie and rotini.
- Cool Pasta Properly - this will keep the pasta from affecting the creamy dressing.
- How to refresh your salad - If your salad seems dry after sitting in the fridge, add a little extra dressing, sour cream, or a squeeze of lime juice to loosen it up.
Nutrition
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