Try this Mexican Street Corn Pasta Salad for a fusion of vibrant Italian and Mexican flavors! It features fire-roasted corn, zesty chipotle lime dressing, and creamy cotija cheese, creating a perfect balance of tangy, spicy, and savory notes. Serve it as a refreshing side dish at your next summer barbecue or potluck.
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Why This Recipe Works
This Mexican street corn pasta salad combines the juicy, creamy, and salty flavors of elotes (aka Mexican street corn) with the heartiness of pasta, making it an instant crowd-pleaser.
It’s unbelievably quick and easy to make, requiring only 15 minutes of prep and 10 minutes of cooking time. The chipotle lime dressing brings a smoky heat and richness that complements the sweet corn and chewy pasta incredibly well!
Along with other options, like my Asian noodle salad and lemon basil pasta salad, this dish is great for family gatherings, potlucks, and weeknight dinners.
Ingredients
- Pasta: Provides a hearty base that absorbs the flavors of the dressing. I prefer (ditalini pasta, but you can use any small pasta you like or have on hand.
- Olive Oil: Adds richness and helps sauté the corn and garlic.
- Fire-Roasted Corn: Brings a smoky, sweet flavor and juicy texture to the salad. I typically opt for Trader Joe’s frozen fire-roasted corn, but you can use canned options.
- Garlic: Adds a savory, aromatic element. Use fresh garlic cloves for the best results!
- Jalapeno: Offers a mild heat and garden-fresh flavor. Use fresh jalapeno, not pickled.
- Cilantro: Adds a fresh, herbaceous note and a pop of green color.
- Cotija Cheese: Provides a creamy, salty finish that complements the other ingredients.
- Tajin: Adds a tangy, spicy kick to the final dish. Look for Tajin seasoning in the international aisle of large grocery stores or a Mexican food market if you live near one.
- Sour Cream: Adds a cool, refreshing creaminess and tang to the dressing.
- Mayo: Provides a smooth, rich base for the dressing.
- Chipotle Peppers in Adobo: Add a smoky, spicy depth to the dressing. Look for these in the international or Mexican food aisle or possibly next to other canned veggies.
- Lime: I use lime juice and zest to bring a bright, tangy flavor with a concentrated citrus aroma that balances the richness of the dressing. Remember to wash your limes thoroughly before zesting them.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta, stir, and cook it according to package instructions. Once it’s al dente, drain and rinse the pasta with cold running water until it cools down.
- Sauté the Corn: Heat a large skillet over medium, then add the oil and corn kernels. Season them with salt and cook for 2 minutes. Add the minced garlic and jalapenos, cooking for an additional minute, then remove everything from the heat and let it cool.
- Prepare the Dressing: In a mason jar, combine the sour cream, mayo, chipotle pepper, lime juice, lime zest, and salt. Blend with a hand blender until smooth, adjusting the seasoning as needed.
- Assemble the Salad: In a serving bowl, combine the cooked pasta, sautéed corn mixture, and half of the dressing. Toss everything to combine, then add some chopped cilantro and Cotija cheese. Gently toss the salad, then top it with tajin seasoning, reserved cilantro, and Cotija.
- Serve: Serve your Mexican street corn pasta salad immediately, or store it in the refrigerator to chill until you’re ready to serve.
Substitutions & Variations
- Pasta: Substitute ditalini with other small pasta shapes like elbow macaroni or rotini.
- Corn: You can use corn on the cob for a fresher taste, especially in the summer months. Shuck and grill it for a similar smoky, charred flavor in your pasta salad.
- Jalapeno: For more heat, use serranos. If you’re sensitive to spice, try poblano peppers.
- Cilantro: If you’re not a cilantro fan, try flat-leaf parsley instead.
- Dressing: Replace sour cream with Greek yogurt for a lighter yet equally tangy option.
- Cheese: If you can’t find Cotija cheese, feta cheese makes a great substitute.
- Chipotles: Adjust the amount of chipotle peppers for more or less spice, or substitute them with smoked paprika for a milder flavor.
- Tajin: If you can’t find Tajin seasoning, use a combination of extra lime zest, salt, paprika, and cayenne.
- Lime: Lime provides the best flavor, but you can use lemons in a pinch.
Storing
Ensure your Mexican street corn pasta salad stays fresh and ready with these storage tips:
- Fridge: You can keep leftovers in an airtight container for up to 3 days.
- Freezer: I don’t recommend freezing this Mexican street corn pasta salad since the pasta and fresh herbs will turn mushy once thawed.
- Prep Ahead: Prepare everything up to 2 days in advance and store the components in the fridge separately. Combine them just before serving.
Expert Tips
- Cook Pasta al Dente: Make sure the pasta isn’t cooked past al dente for the best texture. It will absorb some dressing and continue to soften slightly.
- Roast Fresh Corn: If you’re using fresh corn, grill or roast it to bring out a deeper, smoky flavor before cutting the kernels off the cob.
- Blend the Dressing: Use a hand blender for a smooth, well-incorporated dressing.
- Cool All Components: Let the pasta and corn mixture cool before combining the salad to prevent wilting the cilantro and melting the cheese.
FAQs
Absolutely! Bell peppers, red onion, and tomatoes are all great additions.
This Mexican street corn pasta salad has a mild spice from the jalapeno and chipotle pepper, but you can add more or omit them to adjust the heat to your preference.
Absolutely! Substitute the sour cream and mayo with vegan alternatives. Also, omit the cheese or use a vegan feta cheese substitute.
Related Recipes
If you enjoyed this Mexican street corn pasta salad recipe, be sure to check out some more popular pasta and salad dishes like these:
- Chicken Pesto Pasta Salad
- Creamy Lemon Orzo Pasta with Corn
- Chopped Greek Salad
- Chicken and Sausage Pasta
If you try this Mexican Street Corn Pasta Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Mexican Street Corn Pasta Salad
Ingredients
Mexican Street Corn Pasta Salad
- 16 ounces ditalini pasta, or any small pasta shape
- 2 tablespoons olive oil
- 3 cups corn, fire roasted and defrosted
- 2 cloves garlic, minced
- 1 jalapeño, sliced with seeds and ribs removed
- 1 teaspoon kosher salt, or more to taste
- ½ bunch cilantro, finely chopped (more for garnish)
- ⅓ cup cotija cheese, crumbled (more for garnish)
- 1 teaspoon Tajin seasoning, optional for serving
Chipotle Lime Dressing
- ½ cup sour cream
- ½ cup mayo
- 1 whole chipotle peppers, packed in adobo (or more to taste)
- ¼ cup lime juice
- 1 large lime, zested
- 1 teaspoon kosher salt, or more to taste
Instructions
Mexican Street Corn Pasta Salad
- Bring a large pot of water to a boil over high heat, salt the water. Add pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta has cooled.
- Heat a large skillet over medium heat. Once heated, add the olive oil and the corn kernels. Salt to taste. Cook for 2 minutes, then add the garlic, jalapenos and salt to taste, cook for an additional minute.
- Remove from heat and set aside to cool.
Chipotle Lime Dressing
- Add the ingredients to a mason jar and using a hand blender, blend everything together. Taste for seasoning and adjust if needed.
Assemble the salad
- In a serving bowl add the pasta, corn mixture and half of the dressing, toss to combine and add any additional dressing if needed. Add the cilantro and cotija cheese, gently toss to combine, top with tajin seasoning and reserved cilantro and cotija cheese. Serve immediately or store in the refrigerator until ready to serve, reserving garnish in a separate container if making ahead.
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