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Easy Summer Mexican Street Corn Pasta Salad Recipe

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4.1 from 48 reviews

This Easy Summer Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender pasta with smoky grilled corn, creamy dressing, fresh herbs, and a touch of spice. Perfect for summer cookouts or as a refreshing side dish, it brings together the beloved flavors of Mexican street corn in a delightful pasta salad form.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Pasta and Corn

  • 1 lb. Pasta (rotini, cavatappi, farfalle, etc.)
  • 16 ounces Fresh or Frozen Corn (4-5 ears or 3-4 cups)
  • 2 Tablespoons Butter

Vegetables and Herbs

  • 1/4 cup Red Onion (finely diced)
  • 1 Jalapeno (seeded and minced)
  • 1/2 cup Fresh Cilantro (tightly packed, chopped)

Cheese and Dressing

  • 3/4 cup Cotija Cheese (1/4 cup for garnish)
  • 1/4 cup Fresh Lime Juice (from 2-3 limes)
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream or Mexican Crema
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 Chipotle Chilies in adobo sauce (diced)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain well and let it cool while you prepare the other ingredients.
  2. Cook the Corn: For fresh corn, brush with butter and grill or pan-sear in a skillet with butter until lightly charred, about 8–10 minutes. Allow to cool, then slice the kernels off the cob. For frozen corn, heat butter in a skillet over medium heat, add the corn, and cook until warmed through, about 8 minutes, stirring frequently.
  3. Make the Dressing: In a bowl, whisk together the mayonnaise, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. Stir in the diced chipotle chilies in adobo sauce for extra smoky heat.
  4. Assemble the Salad: In a large bowl, combine the cooled pasta, corn kernels, red onion, jalapeno, chopped cilantro, and cotija cheese. Pour the dressing over the mixture and toss until everything is evenly coated.
  5. Chill & Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with the remaining cotija cheese, additional cilantro, a squeeze of fresh lime juice, and a sprinkle of chili powder.

Notes

  • You can use any short pasta shape you prefer such as rotini, cavatappi, or farfalle.
  • Grilling the corn gives it a nice smoky flavor, but pan-searing works well as an easy alternative.
  • For a lighter version, substitute Greek yogurt for sour cream.
  • Adjust the number of chipotle chilies according to your preferred spice level.
  • This salad can be made a few hours in advance and keeps well refrigerated for up to 2 days.
  • Use Mexican crema for authentic flavor or sour cream as a substitute.
  • Ensure the pasta is cooled before mixing to prevent the dressing from becoming watery.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/easy-summer-mexican-street-corn-pasta-salad-recipe/