Perfect Mexican Street Corn Pasta Salad arrives as a refined twist on a beloved street food classic. Bright lime, smoky charred corn, and a lusciously tangy crema mingle with al dente pasta for a textural contrast that feels both casual and composed. This salad balances creamy, smoky, and fresh notes, making it suitable for a dinner party or an elevated weeknight meal. Explore a similar pasta contrast in this Chicken Caesar Pasta Salad for seasonal menus.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques—char, toss, and chill—create a dish that reads sophisticated with very little fuss.
- Minimal Ingredients: A short list of pantry-friendly staples plus fresh corn and herbs yields layered flavor.
- Impressive Flavor: Smoky char, citrus brightness, and salty cotija form a complex, balanced profile.
The combination of warm, caramelized corn and cool, creamy dressing lifts this beyond ordinary pasta salads. The dressing clings to the pasta and kernels, ensuring every bite delivers contrast of temperature, texture, and acidity. For a heartier assembly, consider the grilled components in this Street Corn Chicken Rice Bowl.
Ingredients
Base
- 12 oz (340 g) short pasta (cavatappi, fusilli, or rigatoni), cooked al dente and cooled slightly — reserve 1/2 cup pasta water.
- 3 cups fresh corn kernels (about 4 ears) or thawed frozen corn, drained.
Sauce
- 3/4 cup mayonnaise (room temperature) — for silkiness.
- 1/3 cup Mexican crema or sour cream — whisk until smooth.
- Zest and juice of 2 limes (zest finely grated).
- 1 tsp smoked paprika and 1/2 tsp chili powder — add more to taste.
- 1 garlic clove, grated.
Topping & Finish
- 3/4 cup cotija or feta, crumbled (keep extra for garnish).
- 1/2 cup fresh cilantro, finely chopped (no large stems).
- 2 scallions, thinly sliced.
- 2 tbsp olive oil + 1 tbsp unsalted butter (room temperature) for charring the corn.
- Salt and freshly cracked black pepper to taste.
- Optional: 1 jalapeño, finely diced; toasted pepitas for crunch.
How to Make Perfect Mexican Street Corn Pasta Salad:
- Cook the pasta in well-salted boiling water until al dente. Drain, reserve 1/2 cup pasta water, and set the pasta aside warm. (Mini-tip: undercook by 30 seconds for the best bite after chilling.)
- Heat a large skillet over medium-high heat. Add olive oil and butter until shimmering and foaming. Add corn in an even layer and let it sear without stirring for 2–3 minutes until golden; stir and allow another 2 minutes to achieve even char and caramelized edges. (Sensory cue: look for deep golden flecks and a nutty aroma.)
- Mini-tip: If using a broiler, spread corn on a rimmed sheet and broil, tossing once until charred.
- In a bowl, whisk together mayonnaise, crema, lime zest, lime juice, smoked paprika, chili powder, grated garlic, salt, and pepper until smooth. The dressing should be glossy and pourable.
- Mini-tip: Adjust acidity with lime juice a teaspoon at a time to keep balance.
- Combine warm pasta and charred corn in a large mixing bowl. Pour the dressing over and toss to coat evenly. Add reserved pasta water a tablespoon at a time to reach a silky, clingy consistency. (Texture cue: sauce should coat each pasta ridge without pooling.)
- Fold in half the cotija, scallions, cilantro, and optional jalapeño. Taste and adjust seasoning: a final pinch of salt and a squeeze of lime will brighten the dish.
- Transfer to a shallow serving bowl and finish with remaining cotija, a sprinkle of smoked paprika, and toasted pepitas if using. Serve warm or at room temperature for best flavor integration.
How to Serve Perfect Mexican Street Corn Pasta Salad:
Serve in a wide, shallow bowl to showcase color and texture. Arrange a small mound in the center and scatter herbs and cotija around the edges for visual contrast. Offer lime wedges on the side and a small dish of extra cotija so guests may finish their portions. Pair with grilled seafood or roasted chicken for an elegant summer menu.
How to Store Perfect Mexican Street Corn Pasta Salad:
Cool to room temperature before covering. Store in an airtight container in the refrigerator for up to 3 days. Keep garnishes (extra cotija, herbs, pepitas) separate and add just before serving to preserve crunch and color. To refresh chilled salad, let sit at room temperature for 20 minutes and toss with a teaspoon of olive oil or a splash of reserved pasta water to revive creaminess.
Tips to Make Perfect Mexican Street Corn Pasta Salad:
- Char aggressively: well-browned kernels add smoky complexity; don’t shy away from a few dark spots.
- Reserve pasta water: the starchy water binds the dressing to the pasta for a silky finish.
- Balance acidity: lime juice brightens but add gradually to prevent curdling of crema.
- Texture contrast: fold in toasted pepitas or chopped roasted almonds for a refined crunch.
Variation (if any):
Elevate protein: fold in sliced grilled shrimp or seared corn-fed chicken for a composed main.
Cheese swap: use feta or aged manchego in place of cotija for a different savory note.
Vegan option: replace mayo and crema with aquafaba-thinned cashew cream and use vegan cheese.
Presentation: serve in individual mortar bowls or short stemmed coupe glasses for an elegant buffet.
FAQs:
Can I use frozen corn instead of fresh?
Yes. Thaw and drain thoroughly, then pat dry before charring to encourage caramelization and prevent steaming.
How long does this salad keep in the fridge?
Stored airtight, it remains good for up to 3 days. Add fresh herbs and cheese just before serving for best texture.
Can I make this ahead for a party?
Make the dressing and char the corn a day ahead. Toss with pasta and finish garnishes shortly before serving to keep brightness and crunch.
Is there a low-fat version that still tastes rich?
Use light mayonnaise and replace crema with a blend of low-fat Greek yogurt and a teaspoon of olive oil; keep seasoning assertive to compensate.
Conclusion
This Perfect Mexican Street Corn Pasta Salad marries the rustic charm of charred corn with the polish of a creamy, well-balanced dressing — an elegant dish that reads as both festive and restrained. It travels well to potlucks yet stands confidently on a plated menu beside simple grilled proteins. For a different take or inspiration from another kitchen, consult this Mexican Street Corn Pasta Salad – Midwest Foodie. Share your notes, plating photos, or variations in the comments and on social media. How would you make this dish your own?
Print
Perfect Mexican Street Corn Pasta Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined twist on classic Mexican street corn, this pasta salad combines charred corn, bright lime, and tangy crema for an impressive dish that’s perfect for any occasion.
Ingredients
- 12 oz (340 g) short pasta (cavatappi, fusilli, or rigatoni), cooked al dente and cooled slightly
- 3 cups fresh corn kernels (about 4 ears) or thawed frozen corn, drained
- 3/4 cup mayonnaise (room temperature)
- 1/3 cup Mexican crema or sour cream
- Zest and juice of 2 limes
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 garlic clove, grated
- 3/4 cup cotija or feta, crumbled
- 1/2 cup fresh cilantro, finely chopped
- 2 scallions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp unsalted butter (room temperature)
- Salt and freshly cracked black pepper to taste
- Optional: 1 jalapeño, finely diced; toasted pepitas for crunch
Instructions
- Cook the pasta in well-salted boiling water until al dente. Drain, reserve 1/2 cup pasta water, and set the pasta aside warm.
- Heat a large skillet over medium-high heat. Add olive oil and butter until shimmering. Add corn in an even layer and sear for 2–3 minutes until golden, then stir and allow another 2 minutes for even char.
- In a bowl, whisk together mayonnaise, crema, lime zest, lime juice, smoked paprika, chili powder, grated garlic, salt, and pepper until smooth.
- Combine warm pasta and charred corn in a large mixing bowl. Pour the dressing over and toss to coat. Add reserved pasta water a tablespoon at a time to reach a silky consistency.
- Fold in half the cotija, scallions, cilantro, and optional jalapeño. Adjust seasoning to taste.
- Transfer to a serving bowl, finishing with remaining cotija, smoked paprika, and toasted pepitas if desired. Serve warm or at room temperature.
Notes
For best flavor, serve with lime wedges and extra cotija. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg