Mexican Street Corn Pasta Salad: Tangy & Creamy (Print Version)

Mexican Street Corn Pasta Salad is bright, creamy, and packed with roasted corn, chili-lime crema, and tender pasta.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Vegetarian

# Ingredients:

→ Pasta & Corn Base

01 - 12 oz short-cut pasta (rotini, fusilli, elbow)
02 - 3 cups fresh or frozen corn kernels

→ Creamy Dressing & Flavor

03 - 1/2 cup mayonnaise (full-fat)
04 - 1/4 cup sour cream or Mexican crema
05 - 2 tablespoons fresh lime juice
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - Salt and freshly ground black pepper to taste

→ Fresh Add-ins & Garnish

10 - 1/2 cup crumbled Cotija cheese, plus more for garnish
11 - 1/4 cup finely diced red onion
12 - 1/4 cup chopped fresh cilantro, plus more for garnish
13 - 1/2 jalapeño, finely minced (optional, seeds removed for less heat)

# Instructions:

01 - First things first, get that pasta cooking! Boil a big pot of generously salted water. And I mean *generously* – this is where I always forget to salt the water properly and then wonder why my pasta tastes bland. Cook your chosen pasta according to package directions until it's al dente. You want it tender but still with a little bite. Drain it well and give it a quick rinse with cold water to stop the cooking and cool it down. Set it aside to chill while you prep everything else. This ensures your Mexican Street Corn Pasta Salad isn't warm when it should be cool.
02 - Now for the corn! If you're using fresh corn on the cob, slice it off. If frozen, just thaw it. Heat a large skillet or cast-iron pan over medium-high heat with no oil. Add the corn and let it sit, undisturbed, for a few minutes until it starts to char and brown in spots. Stir and repeat until most of the kernels have some lovely toasted bits. This step, honestly, is where the magic happens for this Mexican Street Corn Pasta Salad. It brings out incredible sweetness and a smoky depth. Don't rush it! I once got distracted and burnt a batch, oops, so keep an eye on it.
03 - While the corn cools a bit, finely dice your red onion. If you're sensitive to raw onion's bite, give it a quick rinse under cold water after dicing. Chop up that fresh cilantro – I like a generous amount, but you do you. If you're adding jalapeño, finely mince it, making sure to remove the seeds and membranes if you want less heat. This quick prep work makes assembling your Mexican Street Corn Pasta Salad a breeze.
04 - In a large bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, smoked paprika, and garlic powder. Season it with salt and black pepper to taste. Give it a good taste test here! This is your moment to adjust the tanginess with more lime, the spice with more chili powder, or the saltiness. I tend to err on the side of a little extra lime because I love that bright, zesty flavor in my Mexican Street Corn Pasta Salad.
05 - Once your pasta is cool, your corn is charred, and your veggies are prepped, it's time to bring it all together. Add the cooled pasta, charred corn, diced red onion, and chopped cilantro to the bowl with the dressing. Crumble in most of the cotija cheese, saving a little for garnish. Gently fold everything together until the pasta and corn are evenly coated in that glorious, creamy dressing. I always get a little messy at this stage, but it’s part of the fun!
06 - For the best flavor, cover the bowl and chill your Mexican Street Corn Pasta Salad in the refrigerator for at least 30 minutes, or even better, a few hours. This allows all those amazing flavors to meld and deepen. Before serving, give it another good stir and taste again, adjusting seasonings if needed. Garnish with the remaining crumbled cotija cheese and a little extra fresh cilantro, maybe a lime wedge on the side. It should look vibrant, smell fresh and tangy, and taste like summer! Honestly, it's worth the wait.

# Notes:

01 - Don't skip chilling the pasta salad – the flavors really deepen and marry beautifully after an hour or two in the fridge.
02 - Always taste the dressing before adding it to the pasta; it's easier to adjust seasonings then!
03 - If using frozen corn, dry-roasting it in a hot pan (no oil!) until it gets some char makes a huge difference in flavor.
04 - A little drizzle of hot sauce, like Cholula, right before serving can really wake up all the flavors if you like extra heat!

# Equipment Needed:

01 - Large pot
02 - large skillet or cast-iron pan
03 - large mixing bowl
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g

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