Pasta Salad Like You’ve Never Had—Mexican Street Corn Style! 🌽🍝

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil or melted butter; 6 ears corn (– Husks removed - approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn (see notes below)); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 8 oz. dry uncooked pasta ( such as fusilli and farfalle (bowtie pasta)); ¼ cup mayonnaise; 3 tablespoons sour cream (or Mexican crema); ½ teaspoon chili powder; 1 teaspoon lime zest (from one lime (optional)); ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 medium jalapeno (seeded and sliced/chopped); ½ cup red onion ( chopped finely); ¼ cup fresh cilantro (chopped – more to use as garnish); ½ cup cotija cheese (cVanilla Extract (Alcohol-Free)bled)

Hey, have you ever been at a summer BBQ and thought, “Wow, I need this in my life, like, every day?” Yeah, me too. So, I whipped up this Mexican Street Corn Pasta Salad, and OMG, it’s like a fiesta in a bowl. Perfectly creamy, with just the right kick from the jalapeños—it’s got me dancing in the kitchen.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s hit the grocery store together. First up, you’ll need *6 ears of corn*. Yep, six! (You could totally use frozen corn too if you’re feeling lazy, but fresh is where the party’s at). Then, grab *8 oz. of pasta*. I usually go for fusilli because those little spirals catch all the flavors. Don’t forget the *jalapeños*—2 medium ones, sliced up nice. Oh, and the *red onion*—it adds this sweet crunch.

You’ll also need sour cream (or Mexican crema if you’re feeling fancy), mayo, lime juice (fresh is best, trust me), and cotija cheese for that cheesy goodness. And, spices! Chili powder, salt, pepper—just the usual suspects.

So Here’s Why I Make This Constantly

Okay, so picture this: It’s summer, right? The sun is shining, the grill’s going, and I’m trying to impress my friends at a potluck. I decided to make this salad on a whim, and let me tell you, it was a hit! Everyone was like, “What’s in this?” and I was just standing there, beaming with pride. I mean, who knew pasta salad could be the star of the show?

Plus, it’s so quick to whip up—like, 30 minutes tops. I made it again for a picnic, and guess what? I turned around, and it was GONE. So now, I make it all the time, and it’s basically my go-to for any gathering. It just screams summer vibes!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, here’s where it gets real—grilling the corn is a game changer. Seriously, that charred flavor just elevates everything. You can boil the corn, but if you grill it, you’ll get this smoky, caramelized goodness that makes your salad sing. Just brush it with some oil and throw it on the grill—turn it every few minutes till it’s all nice and golden. You can thank me later.

Don’t Mess This Up (My Top Tips)

1. Watch the pasta—you want it al dente! No one likes mushy pasta in their salad, y’know?
2. Adjust the spice—if you’re not a fan of heat, go easy on the jalapeños. But if you love it, throw in an extra one (or two!).
3. Taste as you go—don’t skip this! The dressing needs to be just right. If it’s too tangy, add a bit more mayo. Too salty? A dash more lime juice can help!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you somehow have leftovers (which is a miracle), store it in an airtight container in the fridge. It should last a couple of days, but honestly, it’s best eaten fresh. The flavors get super intense, but the corn can lose its crunch. So, I’d say dive in while it’s still got that fresh vibe!

If You Liked This, You’ll Probably Like These Too

– Grilled Veggie Tacos—cuz why not keep the fiesta going?
– Chili Lime Shrimp—sweet and spicy, a match made in heaven!
– Caprese Pasta Salad—perfect for those days when you wanna switch it up but keep it fresh.

So, what do you think? Are you ready to give this a try, or what? You totally can’t go wrong with this salad, and I can’t wait to hear how it turns out! Let’s do this! 🍽️💃

Mexican Street Corn Pasta Salad Recipe

Flavor-packed Mexican Street Corn Pasta Salad Recipe with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Category: Dinner

Yield: 6 servings servings

Ingredients

1 tablespoon vegetable oil or melted butter

6 ears corn (– Husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn (see notes below))

½ teaspoon kosher salt

¼ teaspoon ground black pepper

8 oz. dry uncooked pasta ( such as fusilli and farfalle (bowtie pasta))

¼ cup mayonnaise

3 tablespoons sour cream (or Mexican crema)

½ teaspoon chili powder

1 teaspoon lime zest (from one lime (optional))

¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 medium jalapeno (seeded and sliced/chopped)

½ cup red onion ( chopped finely)

¼ cup fresh cilantro (chopped – more to use as garnish)

½ cup cotija cheese (cVanilla Extract (Alcohol-Free)bled)

Instructions

When it comes to cooking the corn, you have two options:Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.Cook it in a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
Cook the pasta: While the corn is cooling, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. Transfer the now-cooked pasta to a large bowl.
Add the now-cooked corn into the same bowl.
Make the Mexican Corn Dressing (Chili Lime Dressing): In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, lime zest, salt, and pepper. Taste and adjust seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty.
Assemble the roasted corn pasta salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.