Irresistible Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad is a vibrant dish that tantalizes your taste buds with its smoky, sweet, and tangy flavors. Imagine creamy pasta mingling with charred corn, zesty lime, and crumbled cheese—all coming together in a bowl of sunshine.

This salad is perfect for backyard barbecues, potlucks, or just a casual dinner on the patio. Every bite bursts with flavor, promising to transport you straight to the bustling streets of Mexico. For more inspiration, check out this dinner recipes to try recipe.

I still remember the first time I served this at a family BBQ—everyone kept asking for seconds, and my cousin even tried to sneak some into a Tupperware for later.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious lunch recipes recipe.

• Pasta: Choose short pasta like fusilli or rotini to capture all the flavorful dressing.

• Sweet Corn: Fresh or frozen works well; just ensure it’s sweet for maximum flavor.

• Cilantro: Fresh cilantro adds a burst of color and zest; use as much or as little as you like.

• Mayonnaise: This provides creaminess; feel free to swap it for Greek yogurt if you’re feeling adventurous.

• Lime Juice: Freshly squeezed lime juice brightens up the flavors and adds zing.

• Queso Fresco: Crumbled queso fresco brings authentic Mexican flair; it’s creamy and slightly salty.

• Chili Powder: A sprinkle elevates the dish with its warm smokiness; adjust according to your spice preference.

• Green Onions: Sliced green onions add crunch and fresh flavor; don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta: Begin by boiling salted water in a large pot. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.

Prepare the Corn: While the pasta cooks, heat a skillet over medium-high heat. Add corn kernels and sauté until they develop a golden char, about 5 minutes. Remove from heat.

Create the Dressing: In a large mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Whisk until smooth; take a moment to appreciate that creaminess!

Toss Everything Together: Add cooked pasta, charred corn, cilantro, green onions, and half of the queso fresco to the bowl. Gently toss until evenly coated in the dressing.

Add Final Touches: Transfer the salad into your serving dish. Sprinkle remaining queso fresco on top for that Instagram-worthy finish!

Enjoy immediately or let it chill in the fridge for about 30 minutes to let those flavors mingle even more deliciously!

Perfecting the Cooking Process

Start by boiling the pasta until al dente, then prepare the dressing while it cools. Next, mix in the corn and other ingredients for a fabulous flavor fusion.

Add Your Touch

Feel free to customize this dish with avocado, jalapeños, or even black beans for added texture and flavor. Experimentation is key to making it your own!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or at room temperature; no need to reheat!

Sharing this recipe reminds me of a summer BBQ where my friends devoured every bite. Their laughter echoed as they asked for seconds, making my heart swell with joy.

FAQ

Can I use frozen corn for this Mexican Street Corn Pasta Salad?

Yes, frozen corn works great! Just thaw and drain before adding to the salad.

How long can I store leftovers of this salad?

Leftovers can be stored in an airtight container in the fridge for up to three days.

Is there a vegan option for the dressing?

Absolutely! Substitute yogurt with plant-based yogurt or avocado for a creamy vegan version.

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Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad is a colorful, refreshing dish that combines smoky charred corn, creamy pasta, zesty lime, and queso fresco. Perfect for summer barbecues or casual weeknight dinners, this salad bursts with flavor and is sure to impress your guests. With its easy preparation and vibrant ingredients, it’s a delightful way to bring a taste of Mexico to your table.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 6
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 8 oz fusilli pasta
• 1 cup sweet corn (fresh or frozen)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup mayonnaise (or Greek yogurt)
• 2 tbsp freshly squeezed lime juice
• 1/2 cup crumbled queso fresco
• 1 tsp chili powder
• 3 green onions, sliced

Instructions

1. Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
2. While the pasta cooks, heat a skillet over medium-high heat and sauté corn until golden charred (about 5 minutes). Remove from heat.
3. In a large mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper; whisk until smooth.
4. Add cooked pasta, charred corn, cilantro, green onions, and half of the queso fresco to the bowl. Toss gently until well coated.
5. Transfer to a serving dish and sprinkle remaining queso fresco on top. Chill for 30 minutes for enhanced flavors or serve immediately.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 3g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg

Keywords: Customize by adding diced avocado or jalapeños for extra texture. For best flavor, grill fresh corn instead of using canned.