Mexican Street Corn Pasta Salad Recipe
If you’re searching for a vibrant dish that turns every cookout or potluck into a celebration, look no further than Mexican Street Corn Pasta Salad. This crave-worthy recipe combines the irresistible flavors of smoky grilled corn, zesty lime, and creamy dressing, then tosses it all together with tender pasta and colorful veggies. The result is a marvelously bold, tangy, and satisfying salad that’s just as perfect alongside BBQ mains as it is starring as a stand-alone meal. Mexican Street Corn Pasta Salad is practically guaranteed to be the first bowl emptied at any gathering!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Mexican Street Corn Pasta Salad lies in everyday ingredients that, together, bring the perfect blend of crunch, creaminess, and a little spicy kick! Each one adds its own special touch, so don’t skip a thing if you can help it.
- Pasta (8 oz fusilli): The twisty shape holds onto all that luscious dressing and juicy bits of corn.
- Corn on the cob (3 ears): Grilling adds a smoky sweetness, but canned corn will work in a pinch!
- Red bell pepper: Adds juicy crunch and a burst of beautiful color throughout the salad.
- Black beans (1/2 cup): They bring earthy flavor, plant protein, and a lovely creamy texture.
- Cotija cheese (1/2 cup): Salty, crumbly, and tangy—this cheese is classic in Mexican Street Corn Pasta Salad.
- Cilantro (half bunch): Fresh cilantro is essential for bright flavor and that authentic street corn flair.
- Mayonnaise (1/4 cup): Makes the dressing rich and creamy without being heavy.
- Greek yogurt (1/2 cup): Adds tang and lightens up the dressing beautifully.
- Lime (juice of 1 small): A squirt of lime brings all the flavors together—don’t skip it!
- Sriracha sauce (2 tablespoons): For a gentle heat and a subtle garlicky kick.
- Chili powder (1 teaspoon or more): Delivers smoky, earthy depth. Use extra if you like a punchier salad.
- Cayenne pepper: Use sparingly; it turns up the heat fast. Leave it out if you’re spice-averse.
- Salt and pepper: Taste and adjust to bring all the flavors into perfect balance.
- Green onions (4, chopped): These are the finishing touch, adding green color and zesty flavor.
- Extra chili powder (for garnish): A dash on top makes every bite pop.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—always season your pasta water, it makes a huge difference! Add the fusilli (or any fun noodle shape you like) and cook according to the package directions until al dente. Once it’s perfectly tender with a tiny bit of bite, drain and set the pasta aside. While the pasta is bubbling away, you can prep the rest of the ingredients to save time.
Step 2: Cook the Corn
You have two great options here: grilling or boiling. For that iconic, smoky flavor, brush shucked corn cobs with a touch of olive oil, season with salt and pepper, and grill over medium-high heat for 10 to 15 minutes, rotating frequently, until lightly charred. Prefer boiling? Simply cook the corn in boiling water for about 5 to 10 minutes until just tender. Let the corn cool before slicing off the sweet kernels—this is often the part where I sneak a few taste tests!
Step 3: Make the Dressing
In a mason jar or mixing bowl, combine mayonnaise, Greek yogurt, lime juice, sriracha, chili powder, and a tiny pinch of cayenne (start slow!) along with a bit of salt and pepper. Whisk until creamy and thoroughly blended. Adjust lime and sriracha to your liking—taste as you go! Remember, you want a dressing that’s zingy, bold, and full of personality, just like the best street corn.
Step 4: Assemble the Salad
In a large salad bowl, combine your cooked and cooled pasta, grilled (or boiled) corn kernels, diced red bell pepper, black beans, and about three-quarters of the Cotija cheese. Add in chopped cilantro for that unmistakable freshness. Pour over the dressing you made and toss everything together until every twist and kernel is coated with flavor-packed dressing.
Step 5: Garnish and Serve
Just before serving, shower your Mexican Street Corn Pasta Salad with chopped green onions, a dusting of chili powder, and an extra sprinkle of Cotija cheese if you adore that creamy, salty touch. The garnishes make a stunning final impression, promising flavor in every bite.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
Don’t underestimate the power of the final flourish! Top your Mexican Street Corn Pasta Salad with more Cotija cheese, a scatter of green onions, and a sprinkle of extra chili powder right before serving. These garnishes make a gorgeous (and tasty) difference, adding a hit of brightness and color.
Side Dishes
This salad is endlessly versatile and pairs wonderfully with grilled meats, tacos, or even a simple rotisserie chicken. I love setting it alongside smoky ribs or zesty grilled shrimp for a summery feast, but it also holds its own as a vegetarian main. Serve with simple tortilla chips on the side for even more crunch!
Creative Ways to Present
Think outside the bowl! Scoop your Mexican Street Corn Pasta Salad into lettuce cups for fun handheld bites, pile it high in individual mason jars, or stuff it into roasted bell peppers for a party-worthy presentation. It’s visually stunning wherever it goes, so have fun with how you serve it.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Mexican Street Corn Pasta Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors will mingle even more over time, making each bite more delicious, though you may need to re-toss with a splash of lime juice to freshen it up.
Freezing
Freezing isn’t recommended for this salad. The pasta, veggies, and creamy dressing can change texture after thawing, so it’s best enjoyed fresh or refrigerated. If you do want to prep in advance, keep the dressing and garnishes separate until you’re ready to serve.
Reheating
Typically, this salad is served cold or at room temperature—no reheating needed! If it’s just come from the fridge, allow it to sit out for 10–15 minutes before serving so the flavors can bloom. If you notice it’s a bit dry, add a little extra mayo, yogurt, or lime juice and toss again.
FAQs
Can I use a different type of pasta?
Absolutely! While fusilli is fantastic for trapping dressing and veggies, rotini, penne, farfalle, or rigatoni all work beautifully in Mexican Street Corn Pasta Salad. Choose your favorite shape or what you have on hand.
Is there a substitute for Cotija cheese?
If Cotija isn’t available, try substituting with feta cheese for a similar crumbly, salty effect. Queso fresco or even Parmesan will work, but Cotija lends the most authentic touch in Mexican Street Corn Pasta Salad.
Can I make this salad dairy-free?
Yes! Swap out the Greek yogurt for a non-dairy yogurt (unsweetened and unflavored), and use vegan mayo and your favorite dairy-free cheese alternative. The salad will still be creamy, tangy, and totally delicious.
Does this travel well for potlucks and picnics?
Definitely. Mexican Street Corn Pasta Salad is a stellar choice for gatherings because it holds up well and tastes great even after a few hours. For best results, keep it chilled and add fresh garnishes just before serving.
How spicy is this salad?
The spice level is very customizable! Between the sriracha, chili powder, and optional cayenne pepper, you get to decide how much heat you want. Start mild and let guests add more heat tableside if they like it spicy.
Final Thoughts
Nothing says “let’s celebrate” quite like a big, bold bowl of Mexican Street Corn Pasta Salad. Give it a try at your next get-together or weeknight dinner, and you’ll be surprised how fast it disappears. Bring your appetite—and maybe double the batch, just in case!
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of Mexican street corn with the convenience of a pasta salad. It’s perfect for summer gatherings, picnics, or as a side dish for any meal.
Ingredients
Pasta:
- 8 oz fusilli pasta
Corn Salad:
- 3 ears corn on the cob
- 1 red bell pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup Cotija cheese, grated
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
Dressing:
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 small lime, freshly squeezed
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder
- Cayenne pepper, to taste
- Salt and pepper, to taste
Instructions
- Cook pasta: Boil pasta until al dente, then drain.
- Cook corn: Grill or boil corn, then slice off kernels.
- Make dressing: Whisk together all dressing ingredients.
- Assembly: Combine pasta, corn, bell pepper, black beans, Cotija cheese, and cilantro. Add dressing, season, and mix well. Top with green onions and chili powder before serving.
Notes
- Adjust spice levels to your preference.
- Feel free to customize with additional toppings like extra cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Corn Salad, Corn Pasta Recipe
