Why You'll Adore This Pasta Salad
- **A Symphony of Flavors:** Seriously, the taste is incredible. You get the sweetness from the corn, a little smokiness from the char, creaminess from the dressing, a salty punch from the Cotija cheese, and a bright, zesty finish from the lime and chili. It’s a beautifully complex flavor profile that keeps you coming back for another bite.
- **The Perfect Potluck Dish:** This salad is a showstopper at any gathering. It’s colorful, it’s unique, and it holds up really well, which makes it ideal for making ahead. Whenever I need a reliable potluck recipe, this is my go-to because I know everyone will love it.
- **So Incredibly Easy:** Despite its impressive flavor, this dish is honestly so simple to put together. You just cook some pasta, grill or pan-sear some corn, and whisk together a dressing. There's nothing fussy or complicated here, just straightforward steps that lead to a delicious result.
- **Wonderfully Versatile:** You can easily customize this salad to make it your own. Add some black beans for extra protein, diced avocado for more creaminess, or a little jalapeño for a spicy kick. It’s a great base recipe that invites you to play around and have fun in the kitchen.
This is the only pasta salad my family requests anymore. It's creamy, smoky, and absolutely addictive!
Essential Ingredient Guide
- Corn: Fresh corn on the cob is truly the star here. The magic happens when you get a nice char on the kernels, either on a grill or in a hot cast-iron skillet. That little bit of smokiness is what gives the salad its signature street corn flavor. If you're in a pinch, frozen corn will work, but make sure to thaw it and pat it really dry before searing it in a pan to get some color.
- Cotija Cheese: Please, if you can, find Cotija cheese for this recipe. It's a firm, salty, crumbly Mexican cheese that adds an irreplaceable texture and salty kick. It doesn't melt into the dressing; instead, it stays in little bursts of flavor throughout the salad. If you absolutely can't find it, a good quality feta would be the next best thing, though it has a slightly different tang.
- The Dressing Trio: Mayo, Sour Cream, and Lime: This combination creates the perfect creamy, tangy base that coats every piece of pasta and corn. The mayonnaise provides a rich, silky foundation, while the sour cream (or Greek yogurt) adds a wonderful lightness and tang. And the fresh lime juice? Ugh, it’s non-negotiable. It cuts through the richness and brightens everything up, making the whole salad feel fresh and vibrant.
Complete Cooking Process
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Preparation:
First, we get everything in its place. This is the calm before the delicious storm. I like to put on some music and just enjoy the process. Cook your pasta according to the package directions, but aim for al dente—you want it to have a little bite, so it doesn't get mushy when you add the dressing. While that's happening, you can prepare the corn by shucking it and getting it ready for its turn on the heat. This is also the perfect time to finely chop your cilantro, dice the red onion, and crumble your cheese. Having all these little components ready to go makes the final assembly feel so graceful and effortless.
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Creating the Flavor:
This is where the magic really starts. You're going to char the corn until it’s sweet, tender, and kissed with smoky spots. The smell is just divine. I love doing this on the grill, but a hot, dry cast-iron skillet works beautifully, too. While the corn cools just enough to handle, you'll whisk together the dressing. In a big bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and other seasonings. Taste it! This is your moment to adjust. Does it need more salt? A bigger squeeze of lime? Trust your instincts.
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Assembly:
Now, we bring it all together. Once the pasta is cooked and rinsed with cold water to stop the cooking process, and the corn is cool enough to handle, it's time to assemble. Slice the charred kernels off the cob and add them to your big bowl of dressing. Add the drained pasta, the diced red onion, and most of the cilantro and Cotija cheese—always save a little for sprinkling on top! Gently fold everything together until every noodle is lovingly coated in that creamy, dreamy dressing. It's a beautiful moment when you see all those colors and textures combine.
- Rinse your pasta in cold water right after draining. This stops it from cooking further and also removes some of the surface starch, which helps prevent it from clumping together.
- Don't be shy with the char on the corn. Those browned, slightly blackened bits are where all the smoky, deep flavor comes from. It makes a huge difference!
- Let the salad sit for at least 30 minutes before serving. This gives all those amazing flavors a chance to meld and get to know each other. The pasta will soak up some of the dressing, making it even more delicious.
Pro Tips
These little details, honestly, are what take the salad from good to 'wow, I need this recipe!'
Frequently Asked Questions
→ Can I make this pasta salad ahead of time?
Yes, absolutely! This is a great make-ahead dish. You can assemble the entire salad a day in advance and store it in an airtight container in the refrigerator. The flavors actually get even better as they sit. I would just recommend holding back a little of the cilantro and Cotija cheese to sprinkle on top right before serving to keep them looking fresh and vibrant. You might also want to give it a good stir, as the dressing can settle a bit.
→ I can't find Cotija cheese. What's a good substitute?
I really do love the unique salty, crumbly texture of Cotija, but if it's not available, don't worry! Your best substitute would be a good quality feta cheese. It will provide a similar salty, briny flavor and crumbly texture. Queso fresco is another option, though it's much milder and softer. In a real pinch, a little bit of finely grated Parmesan could add a salty note, but the texture will be quite different.
→ Can I use frozen or canned corn?
Fresh corn on the cob will give you the absolute best flavor and texture, especially when charred. However, you can definitely use frozen or canned corn if that's what you have. For frozen corn, thaw it completely and pat it very dry with paper towels. For canned corn, drain and rinse it well, and also pat it dry. Then, sear it in a hot, dry skillet over medium-high heat until you get some nice brown, charred spots on the kernels to mimic that grilled flavor. A good corn salad is all about the corn!
→ How can I add some protein to make this a main course?
This salad is wonderfully easy to turn into a full meal. My favorite addition is shredded rotisserie chicken—it's quick and delicious. You could also add grilled shrimp, seasoned black beans, or even some leftover shredded beef. The flavors pair so well with many different proteins. If you love the street corn flavor profile, you might also enjoy this street corn chicken bowl.
→ Is this recipe spicy?
As written, this recipe is more flavorful and zesty than it is spicy. The chili powder adds a lovely warmth and smokiness without much heat. However, if you'd like to turn up the spice level, you absolutely can! I'd recommend adding some finely diced jalapeño (with the seeds for more heat), a pinch of cayenne pepper to the dressing, or even a dash of your favorite hot sauce. Start with a little and add more until it's just right for you.
→ What's the best type of pasta to use?
Honestly, you can use almost any short pasta shape you love. I'm partial to rotini or fusilli because the spiral shape is just perfect for catching all that creamy dressing and little bits of corn and cheese. Bowtie pasta (farfalle) is also a lovely choice because it looks so pretty in the bowl. Even something simple like macaroni elbows or small shells would work wonderfully here. Just choose something with some texture to it!
→ My dressing seems a little thick. Can I thin it out?
Of course. The consistency of the dressing can vary a bit depending on the brands of mayonnaise and sour cream you use. If you find it's thicker than you'd like, you can easily thin it out. I recommend adding a little more fresh lime juice first, as it adds flavor as well as liquid. If you need more, a small splash of milk or even a tablespoon of the starchy pasta water you saved will work perfectly to get it to that perfectly creamy, pourable consistency.
Chef's Tips
Don't skip rinsing the pasta with cold water! It really does make a difference in the final texture, keeping the noodles separate and preventing the salad from becoming heavy or starchy.,The dressing will thicken slightly as it chills in the refrigerator. If you're making it ahead and it seems too thick upon serving, you can stir in a splash of milk or a little extra lime juice to loosen it up to your desired consistency.,For an extra layer of flavor, try adding the zest of one of your limes to the dressing. It adds a beautiful floral, citrusy aroma that complements the smoky chili powder and sweet corn perfectly.
Nutrition Facts
per serving
480
Calories
12g
Protein
52g
Carbs
25g
Fat
Taste Profile
A creamy, zesty, and smoky profile with sweet notes from the corn balanced by salty cheese and tangy lime.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Greek yogurt is a fantastic substitute for sour cream. It provides a similar tangy flavor and creamy texture, and it adds a little extra protein to the dish. Just be sure to use a full-fat version for the best results.
If you can't find Cotija, feta is the next best choice. It has that salty, briny flavor and crumbly texture. It's a little tangier than Cotija, but it works wonderfully in this salad.
If red onion is too sharp for your taste, thinly sliced green onions would be a lovely, milder alternative. Finely minced shallots would also work well, providing a delicate onion flavor that isn't overpowering.
Recipe Variations
Try these delicious twists on the original
Spicy & Smoky Version
For those who love a bit of heat, add one finely minced jalapeño or a chopped chipotle pepper in adobo sauce to the dressing. The chipotle in particular adds a wonderful, deep smokiness that complements the charred corn beautifully.
Add Black Beans & Avocado
To make it heartier, stir in a can of rinsed and drained black beans and one diced avocado. The beans add a lovely texture and plant-based protein, while the avocado adds another layer of creaminess. Just be sure to add the avocado right before serving to prevent it from browning.
Make it a Casserole
If you love these flavors, you can easily adapt them into a warm, comforting casserole. Combine the salad ingredients with some shredded chicken, top with more cheese, and bake until bubbly for a completely different but equally delicious meal.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcooking the Pasta: Pasta for a salad should always be al dente. If it's overcooked, it will become mushy and fall apart when you stir in the dressing.
- Not Charring the Corn Enough: Don't be afraid to get some color on those kernels! The smoky, slightly bitter char is crucial for that authentic 'street corn' flavor and balances the sweetness.
- Dressing the Pasta While Warm: Always let your pasta cool down completely before adding a creamy, mayonnaise-based dressing. If the pasta is warm, it can cause the dressing to become oily or separate.
- Forgetting to Taste and Adjust: The recipe is a guide, but your ingredients might be different. Always taste the dressing and the final salad and adjust the salt, lime, or chili powder to your preference.
Meal Prep & Storage
Make Ahead Tips
This salad is an excellent candidate for making ahead, which is why I love it for parties. You can cook the pasta and char the corn a day in advance and store them separately in the fridge. The dressing can also be whisked together and kept in an airtight container for up to 2 days. When you're ready to serve, simply combine everything. Or, you can fully assemble the salad a day ahead; the flavors will meld beautifully overnight.
Leftover Ideas
Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. It's wonderful cold, straight from the fridge for a quick lunch. You could also mix in some shredded chicken to create a whole new meal. For a different twist, try the concept in a slow cooker dish or even a chicken casserole.
Perfect Pairings
Serve this with...
Cooking Timeline
Bring water to a boil and cook the pasta. While it cooks, shuck the corn.
Drain and rinse pasta. Char the corn on the grill or in a skillet.
While corn cools, whisk together all dressing ingredients in a large bowl. Chop onion and cilantro.
Cut corn kernels from the cob. Add pasta, corn, onion, cilantro, and cheese to the dressing and gently fold to combine. Garnish and serve.
Mexican Street Corn Pasta Salad: Tasty Recipe
Enjoy Mexican street corn pasta salad with creamy, zesty, smoky flavors. Sweet corn, pasta, and chili-lime dressing make this easy summer side!
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
For the Pasta Salad
- 01 1 lb short pasta (like rotini, fusilli, or bowtie)
- 02 4 ears of fresh corn, shucked
- 03 1 tbsp olive oil
- 04 1/2 cup finely diced red onion
- 05 1/2 cup chopped fresh cilantro, plus more for garnish
- 06 1 cup crumbled Cotija cheese
For the Creamy Chili-Lime Dressing
- 01 1 cup mayonnaise
- 02 1/2 cup sour cream or full-fat Greek yogurt
- 03 1/4 cup fresh lime juice (from about 2 limes)
- 04 1 tsp chili powder
- 05 1/2 tsp smoked paprika
- 06 1/2 tsp garlic powder
- 07 1/2 tsp salt, or to taste
- 08 1/4 tsp black pepper
Instructions
First, let's get the pasta going. Bring a large pot of generously salted water to a boil. It should taste a little like the sea. Add your pasta and cook it according to the package instructions until it's al dente—soft, but with a slight chewiness right in the center. Once it's perfect, drain it in a colander and immediately rinse it with cold water. This little trick stops the cooking process and prevents the pasta from becoming gummy. Set it aside to drain completely while you work on the corn.
Now for the best part—charring the corn. This step builds that essential smoky flavor. Lightly brush the shucked corn cobs with olive oil. You can either place them on a hot grill, turning occasionally, or use a large cast-iron skillet over medium-high heat. Let the kernels cook until they're tender and you see beautiful charred spots all over, which usually takes about 10-12 minutes. The kitchen will start to smell amazing. Once done, set the cobs aside to cool down just enough so you can handle them comfortably.
While the corn is cooling, let's whip up the creamy dressing. This is the heart of the salad! In a large bowl—the one you'll serve the salad in, to save on dishes—combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk it all together until it's smooth and beautifully combined. Give it a taste. This is your chance to adjust the seasonings to your liking. Maybe it needs a touch more salt or another squeeze of lime to make it sing.
It's time to bring everything together. Once the corn is cool enough to touch, stand each cob on its end inside a large bowl (this helps catch all the flying kernels!) and carefully slice the kernels off the cob with a sharp knife. Add the charred corn kernels, the cooked and drained pasta, the diced red onion, the chopped cilantro, and about three-quarters of the crumbled Cotija cheese to the bowl with the dressing. Gently fold everything together until every single piece of pasta is coated in that delicious sauce. Transfer to a serving dish, garnish with the remaining cheese and cilantro, and serve. It's also delicious when served in individual pasta salad cups for parties.
Notes & Tips
- 1 Don't skip rinsing the pasta with cold water! It really does make a difference in the final texture, keeping the noodles separate and preventing the salad from becoming heavy or starchy.
- 2 The dressing will thicken slightly as it chills in the refrigerator. If you're making it ahead and it seems too thick upon serving, you can stir in a splash of milk or a little extra lime juice to loosen it up to your desired consistency.
- 3 For an extra layer of flavor, try adding the zest of one of your limes to the dressing. It adds a beautiful floral, citrusy aroma that complements the smoky chili powder and sweet corn perfectly.
Tools You'll Need
-
Large Pot: You'll need a good-sized pot to cook your pasta properly. Giving the pasta plenty of room to move around in the boiling water is key to making sure it cooks evenly and doesn't stick together.
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Grill or Cast-Iron Skillet: This is essential for getting that beautiful, smoky char on your corn. A grill is fantastic for authentic flavor, but a hot cast-iron skillet does an amazing job of searing the kernels and creating those delicious browned spots.
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Large Mixing Bowl: A nice, big bowl is your best friend for this recipe. You'll use it to whisk the dressing and then to gently fold all the ingredients together without making a mess. It makes the whole process feel much more relaxed.
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Whisk: A simple whisk is perfect for creating a smooth, emulsified dressing. It helps to combine the mayonnaise and sour cream with the lime juice and spices, ensuring there are no lumps and the flavor is consistent throughout.
Must-Know Tips
- **Taste the Dressing Before Mixing:** Always taste your dressing on its own before you add the pasta and other ingredients. This is your only real chance to perfectly balance the salt, tang, and spice levels. Trust your palate!
- **Let It Marinate:** If you have the time, let the assembled salad rest in the fridge for at least 30 minutes. This allows the pasta to absorb some of the dressing, and all the individual flavors have a chance to meld together into something truly special.
- **Save a Little for Garnish:** Always hold back a small amount of your prettiest ingredients—the cilantro, the Cotija cheese—to sprinkle over the top just before serving. It makes the final dish look so much more vibrant and intentional.
Professional Secrets
- **Salt Your Pasta Water Aggressively:** The only chance you have to season the pasta itself is while it's boiling. The water should taste salty like the ocean. This seasons the pasta from the inside out and makes a huge difference in the final flavor of the dish.
- **Use Full-Fat Dairy:** For the creamiest, most luscious dressing, use full-fat mayonnaise and sour cream or Greek yogurt. The lower-fat versions have more water and stabilizers, which can sometimes make the dressing a bit thin or less rich.
- **Dice Onions Finely:** Take the extra minute to dice your red onion very finely. This ensures that you get a little bit of its sharp, sweet flavor in every bite without overwhelming any single mouthful with a big chunk of raw onion.
Recipe by
Noah Bennett“I believe lunch should never be boring — quick, colorful, and satisfying meals to power through your day!” 🌯🥗
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