Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

🌽✨ Mexican Street Corn Pasta Salad — The Side Dish That Steals the Show

Your favorite summer street food meets pasta salad, you know it’s going to be a party.

 

This Mexican Street Corn Pasta Salad is the kind of dish that makes people hover by the buffet table “just to get another spoonful.” It’s creamy, tangy, a little smoky, and loaded with sweet corn, tender pasta, and salty Cotija cheese. Basically, it’s summer in a bowl — but honestly, I’d eat it in January with a sweater on and a smile.

It’s:

• Ridiculously easy — minimal chopping, maximum flavor.
• Crowd‑pleasing — perfect for BBQs, potlucks, taco night, or “just because.”
• Make‑ahead friendly — the flavors get even better after a little chill time.

💬 Reader prompt: Are you a “pile it high on the plate” pasta salad person or a “small scoop so I can try everything” sampler?

I’m in love with Mexican corn! I think I would put it on about everything! lol! It’s such a fresh flavor that gives recipes such a great flavor profile. 

I made this for a family gathering a couple of weeks ago and didn’t know how it would go over. You never know at things like this because there’s usually so many great salads and sides. I’m proud to say, this was all GONE!!! Yes, you heard me right, it was gone.

I loved it but when this happens you know you have a recipe that is a keeper!

 

Mexican Street Corn Pasta Salad

 

👩‍🍳 Cooking Tips for Pasta Salad Perfection

• Char = flavor — don’t skip roasting the corn; it adds that signature smoky sweetness.
• Cool the pasta — slightly cooled pasta helps the dressing cling without getting gummy.
• Fresh lime juice only — bottled just doesn’t have the same zing.
• Cotija vs. queso fresco — Cotija is saltier and crumbly, queso fresco is milder and creamier.
• Make ahead — this salad tastes even better after a few hours in the fridge.

💬 Reader prompt: Do you like your pasta salad creamy or more on the light and tangy side?

🎨 Recipe Variations

• Spicy Kick — add diced jalapeños or a dash of hot sauce to the dressing.
• Protein Boost — stir in grilled chicken, shrimp, or black beans.
• Avocado Love — fold in diced avocado just before serving.
• Greek Twist — swap Cotija for feta and add Kalamata olives.
• Vegan Version — use vegan mayo and sour cream, and swap cheese for a plant‑based crumble.

🧒 Kid Tips

• Use smaller pasta shapes for easier bites.
• Keep the chili powder mild or skip the red pepper flakes for sensitive palates.
• Let kids sprinkle the cheese and cilantro — instant kitchen helpers.
• Serve with tortilla chips for dipping (kids love the “scoop and crunch” method).

💬 Reader prompt: Parents — do your kids eat around the veggies or dive right in?

🛒 Grocery Hacks

• Frozen corn — a great off‑season swap; just roast from frozen.
• Pasta sales — stock up when it’s cheap; it lasts forever.
• Cheese swaps — feta works in a pinch if Cotija isn’t available.
• Bulk spices — buy chili powder and garlic powder in larger containers to save money.
• Cilantro storage — keep stems in a jar of water in the fridge, covered loosely with a bag.

📣 Reader’s Challenge: #StreetCornSquad

Here’s your mission:

1. Make this Mexican Street Corn Pasta Salad.
2. Put your own spin on it — maybe a new cheese, a spicy twist, or a fun garnish.
3. Snap a photo and post with #StreetCornSquad.
4. I’ll feature my favorites in an upcoming Friday Favorites post!

♻️ Leftover Remix

• Street Corn Quesadillas — tuck salad into tortillas with extra cheese and grill.
• Taco Topper — spoon over grilled chicken or steak tacos.
• Lettuce Wraps — fill romaine leaves for a lighter lunch.
• Omelet Filling — fold into eggs with extra cheese.
• Grain Bowl Boost — serve over quinoa or rice for a hearty meal.

 

Mexican Street Corn Pasta Salad

Print

Ingredients

• Salad:
• 16 oz. pasta, cooked according package
• 2 teaspoons olive oil
• 4 to 5 ears of corn (kernels cut off and roasted in skillet) or 3 (15 oz.) cans of corn, drained
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 cup crumbled Cotija or queso fresco cheese
• ⅓ cup freshly chopped cilantro + more for garnish
• Dressing:
• 1 cup sour cream
• ½ cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• a couple pinches red pepper flakes, optional
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• salt and pepper, to taste

Instructions

1.  Cook pasta according to package directions until al dente. Set aside to cool to room temperature. Place a large skillet, on a medium heat, add 2 Tablespoons of olive oil. Add the corn kernels and roast until the kernels are a golden brown. set aside.
2. In a medium bowl combine all the ingredients for the dressing.
3. Add cooled pasta, corn, cheese, onion, red bell pepper and cilantro to a salad bowl.  
4. Pour the dressing over the pasta. Toss until everything is well coated.

 

🔢 Calorie Count (Per Serving — Serves 8)

• Calories: ~390
• Protein: 10g
• Carbs: 42g
• Fat: 20g
• Sugar: 5g

📊 Nutritional Facts (Per Serving)

\*Percent Daily Values are based on a 2,000 calorie diet.

💭 Final Thoughts

This salad is proof that side dishes can be the star of the show. It’s colorful, flavorful, and just the right mix of creamy, tangy, and smoky. Plus, it’s endlessly adaptable — you can make it spicy, mild, protein‑packed, or veggie‑loaded depending on your mood.

💬 Reader prompt: If you could turn any street food into a pasta salad, what would it be?

Some salads are just salads. This Mexican Street Corn Pasta Salad? It’s a celebration in a bowl. It’s the smell of roasted corn and lime drifting through your kitchen, the sight of bright colors piled high in a serving dish, and the joy of watching people go back for seconds (and thirds).

I love that it’s forgiving — you can tweak the dressing, change the pasta, swap the cheese, and it will still be delicious. It’s the kind of recipe that invites you to play, to make it your own, and to share it with people you love.

So here’s my challenge: make it, share it, and tag your creations with #StreetCornSquad so we can all drool together, swap ideas, and maybe even inspire the next great pasta salad mash‑up. Because food is better when it’s shared — and this one is too good to keep to yourself.

Here’s to creamy dressing, smoky corn, and the kind of dishes that make you feel like a kitchen rock star. 🌽💛

Did you try our Mexican Street Corn Pasta Salad? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

 

 

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