This Mexican Street Corn Pasta Salad combines smoky charred corn, tangy crema, and al dente pasta for a crowd-pleasing summer side that doubles as a light main. I first tested it for a backyard potluck and loved how the textures and flavors still shine when served chilled. I adapted ideas from a reliable Mexican Street Corn Pasta Salad recipe while fine-tuning the dressing and corn technique.
Why Make This Recipe
- Bold, familiar flavors: roasted corn, lime, cotija (or feta), and a creamy, slightly spicy dressing make every bite interesting.
- Easy to prep ahead: cook the components the day before and toss them together the day of, which saves stress for parties.
- Versatile and balanced: it delivers carbs, fiber, and a bit of protein from cheese or beans; it works as a side or a light main.
- Great for gatherings: the salad travels well and holds up at room temperature for a couple hours.
- Personal insight: I love this recipe because the charred corn adds a smoky note that keeps the salad lively even when it’s been in the fridge overnight, and you can scale it up easily for a crowd.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 15 minutes (including grilling or pan-char for corn)
- Total time: about 35–45 minutes including cooling time
- Servings: 6 as a side, 4 as a main
- Difficulty: Easy
- Method: Boil pasta to al dente, char or grill fresh corn, mix a mayo-lime-crema dressing, then toss and chill briefly before serving.
My Experience Making This Recipe
When I first tested this salad, the biggest challenge was keeping the pasta from getting soggy after sitting in the dressing. Reducing the dressing slightly and chilling the salad only briefly solved that. I also learned charred corn made the biggest flavor difference, so I now always char the kernels rather than using raw or canned corn.
How to Make Mexican Street Corn Pasta Salad
Start by boiling 12 ounces of short pasta (rigatoni, rotini, or bow-tie) in salted water for 8–9 minutes until al dente; drain and rinse briefly under cold water to stop cooking. Char 3–4 ears of corn over high heat—grill on 450–500°F for about 8–10 minutes total, turning every 2 minutes—or char in a hot cast-iron skillet or under the broiler for 4–6 minutes per side, then cut the kernels from the cob. Whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Mexican crema, juice and zest of 1 lime, 1–2 teaspoons chili powder, 1/2 teaspoon smoked paprika, and salt to taste; fold in pasta, corn, 1/2 cup chopped cilantro, 1/2 cup crumbled cotija or feta, and 2–3 tablespoons finely chopped red onion. For extra smokiness or to speed things up, you can follow my grilled corn char technique in this Grilled Mexican Street Corn Salsa guide.
Expert Tips for Success
- Cook pasta al dente: drain it 1–2 minutes earlier than package directions so it keeps a firm bite after chilling. Rinse briefly under cold water to stop cooking and prevent gluey starch.
- Char for flavor: use a hot cast-iron skillet or grill at 450–500°F to get quick, even charring without overcooking kernels. High heat caramelizes the sugars and adds depth.
- Control dressing-to-pasta ratio: start with less dressing (about 3/4 of the measured amount), toss, and add more only if needed to avoid a soggy salad.
- Ingredient swaps: swap cotija for feta, and switch mayo for Greek yogurt for tang and lower fat. For ideas on avocado-forward corn salads and dairy-free twists, see my avocado-corn summer salad.
- Equipment: use a large bowl for tossing, a colander for draining, and a sharp knife to cut kernels cleanly from the cob.
How to Serve Mexican Street Corn Pasta Salad
- As a side for grilled meats: pair it with tacos, grilled chicken, or steak for a festive plate.
- Light vegetarian main: top with sliced avocado and roasted chickpeas for extra protein.
- Party bowl: serve at room temperature in a large bowl with lime wedges and extra crumbled cheese on the side.
- Presentation tip: sprinkle chopped cilantro and a dusting of smoked paprika or chili powder just before serving for bright color and aroma.
Storage and Reheating Guide
Store leftover salad in an airtight container in the refrigerator for up to 3 days; keep cold at or below 40°F. If you plan to make ahead, store pasta and dressing separately for up to 24 hours—toss just before serving. Freezing the fully dressed salad is not recommended because dairy and mayonnaise separate; however, you can freeze plain cooked corn (on the cob or kernels) for up to 3 months and thaw in the fridge overnight. To refresh chilled salad, let it sit 10 minutes at room temperature and toss with a squeeze of fresh lime before serving.
Recipe Variations
- Gluten-free: use 12 ounces of gluten-free pasta and follow the same method. Ensure mayo is gluten-free.
- Dairy-free / vegan: swap mayo for vegan mayo and use a plant-based crema, or blend silken tofu and lime for the dressing; omit cotija or use a vegan feta.
- Protein boost: stir in 2 cups of shredded rotisserie chicken or a cup of rinsed black beans to make it a hearty main—this idea is similar to how I bulk up other corn dishes like my Mexican Street Corn White Chicken Chili.
- Smokier flavor: fold in a tablespoon of chipotle in adobo (minced) to the dressing for a smoky heat.
Nutritional Highlights
- Corn adds fiber and vitamin C while pasta supplies energy-rich carbohydrates for active days.
- Cheese and mayo provide calcium and fats; you can reduce calories by using Greek yogurt instead of mayo.
- Allergen info: contains dairy (cheese, sour cream) and eggs if using traditional mayonnaise; contains gluten unless using gluten-free pasta. Serve a 1-cup portion as a reasonable side serving.
Troubleshooting Common Issues
- Pasta too soft or mushy: you likely overcooked it; next time reduce boiling time by 1–2 minutes and rinse under cold water to halt cooking.
- Salad tastes flat: add more acid—another 1 tablespoon of lime juice or a pinch more salt will brighten flavors.
- Dressing separated after chilling: whisk in 1 teaspoon of warm water or more lime juice and stir vigorously; for best texture, make dressing fresh or store separately.
Frequently Asked Questions
Q: Can I make the salad entirely the day before my event?
A: You can prepare most components a day ahead—cook pasta, char corn, and make dressing—but wait to combine them until a few hours before serving. If you toss everything the night before, the pasta will soak up dressing and the texture will be softer. For best texture, assemble 1–3 hours ahead and chill.
Q: What’s the best way to char corn indoors without a grill?
A: Use a very hot cast-iron skillet or a broiler set to high with the rack 4–6 inches from the element. Brush corn with a little oil and turn frequently under the broiler until charred spots appear, about 4–6 minutes per side. Protect your smoke detectors by ventilating the kitchen.
Q: Can I replace mayonnaise in the dressing?
A: Yes—Greek yogurt or a mix of yogurt and a little olive oil gives creaminess with tang and fewer calories. If you need a dairy-free option, use a good-quality vegan mayo and add a splash of apple cider vinegar and lime for brightness.
Q: How do I keep the salad from becoming watery from the corn?
A: Charred corn will hold less water than raw or steamed corn, so char whenever possible. After cutting kernels from the cob, let them cool and pat lightly with a paper towel to remove excess moisture before tossing with pasta and dressing.
Mexican Street Corn Pasta Salad
- Total Time: 35 minutes
- Yield: 4 servings as a main, 6 servings as a side 1x
- Diet: Vegetarian
Description
A refreshing summer side featuring smoky charred corn, tangy crema, and al dente pasta, perfect for gatherings and versatile enough to serve as a light main dish.
Ingredients
- 12 ounces short pasta (rigatoni, rotini, or bow-tie)
- 3–4 ears fresh corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- Juice and zest of 1 lime
- 1–2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
- 2–3 tablespoons finely chopped red onion
Instructions
- Boil the pasta in salted water for 8-9 minutes until al dente, then drain and rinse briefly under cold water.
- Char the corn over high heat on a grill or in a skillet, turning until all sides are charred.
- Cut kernels from the cob and set aside.
- Whisk together the mayonnaise, sour cream or crema, lime juice and zest, chili powder, smoked paprika, and salt.
- Toss the pasta, corn, cilantro, cheese, and red onion with the dressing.
- Chill for a brief period before serving.
Notes
For best texture, mix pasta and dressing shortly before serving to avoid sogginess, and consider chilling for an hour or two.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg