This Mexican Street Corn Pasta Salad is a delightfully fresh and creamy dish that everyone will love. The combination of sweet corn, tender pasta, and zesty lime brings a vibrant twist to your table. It’s quick to whip up, making it a perfect side for summer barbecues or a simple family dinner. Enjoying this dish will feel like a warm hug on your plate.

Why This Mexican Street Corn Pasta Salad Is Great

This salad is super easy to make, with minimal prep and everyday ingredients you probably already have. It’s delicious, satisfying, and perfect for sharing with family and friends. Plus, it’s a fantastic way to enjoy summer flavors all year round!

How to Make Mexican Street Corn Pasta Salad

Making this pasta salad is quite straightforward. Start by cooking the pasta and letting it cool. Then, mix in the other ingredients for a rich and creamy salad that’s bursting with flavor. It’s as simple as tossing everything together and having a flavorful dish ready in no time.

What You Need

8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
1 jalapeño pepper, seeded and minced (optional)
3 tbsp butter
1/4 cup chopped cilantro leaves
1/2 cup crumbled cotija cheese
1/2 cup mayonnaise
Juice from 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper, to taste

Step-by-Step

Cook the pasta according to package directions, then drain and let it cool.
In a pan, melt the butter over medium heat, then add the sweet corn and sauté for about 5-7 minutes until it’s tender.
In a large bowl, combine the cooled pasta, corn mixture, jalapeño, cilantro, cotija cheese, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
Mix everything well until evenly combined.
Chill in the fridge for at least 30 minutes before serving to let the flavors meld.

How to Serve Mexican Street Corn Pasta Salad

This salad is perfect as a side dish at barbecue gatherings or picnics. You can also pair it with grilled chicken or fish for a complete meal. Top it with extra cilantro or cotija cheese for a nice finishing touch.

How to Store Mexican Street Corn Pasta Salad

To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. If you plan to freeze it, portion out what you want and freeze for up to a month. To reheat, simply thaw in the fridge overnight, then enjoy cold.

Recipe Tips

Cook the pasta al dente for a nice bite.
Feel free to adjust the heat level by adding more or less jalapeño.
You can swap the cotija cheese for feta if needed.
A splash of hot sauce can add some extra zest.
The salad tastes even better the next day after all the flavors have had time to blend.

Variations & Swaps

Creamy Avocado: Add diced avocado for a rich, creamy texture.
Protein Boost: Incorporate shredded chicken or black beans for added protein.
Spicy Spin: Add diced red onion or a sprinkle of cayenne for an extra kick.

FAQs

Can I make this pasta salad ahead of time?
Yes, you can prepare this dish a day in advance. Just mix everything together, cover, and refrigerate. It tastes even better after the flavors have a chance to mingle.

Can I freeze leftovers?
While it’s best fresh, you can freeze this salad. Just portion it into airtight containers. Thaw it in the fridge before serving.

How do I reheat the pasta salad?
This salad is best enjoyed cold, so there’s no need to heat it. If you prefer it warm, gently warm just the pasta before mixing with the other cold ingredients.

What can I substitute for cotija cheese?
Feta or queso fresco can be great substitutes if you can’t find cotija. They all add a nice salty flavor.

What sides go well with this?
This pasta salad pairs perfectly with grilled meats, fresh fruit, or a simple green salad. It’s a versatile dish that can complement many meals!