Tasty Mexican Street Corn Pasta Salad

I have always loved the vibrant flavors of Mexican street corn, with its perfect balance of creaminess, tang, and spice. One day, while experimenting in my kitchen, I decided to transform this classic favorite into a pasta salad. The result was this Mexican Street Corn Pasta Salad, a dish that instantly became a family favorite. The combination of tender pasta, sweet corn, fresh vegetables, and a creamy, zesty dressing makes it irresistible at every bite. Preparing this recipe always brings a sense of joy because it’s colorful, flavorful, and fun to make.

You will love this recipe because it is a perfect blend of textures and flavors. Each bite delivers the crunch of fresh corn and bell peppers, the softness of pasta, and the tangy, slightly smoky notes from the spices. It’s a dish that pleases both kids and adults, making it an ideal choice for lunch, dinner, or even a potluck. Beyond taste, this pasta salad is incredibly versatile. You can serve it as a main course, a side dish, or even as a picnic-friendly meal that travels well.

One of the best things about this recipe is how affordable it is. Most of the ingredients are staples you probably already have in your kitchen or can easily find at any grocery store. Corn, pasta, mayonnaise, spices, and a few fresh vegetables come together to create a dish that feels gourmet but doesn’t break the bank. It’s a cost-effective way to enjoy restaurant-quality flavors at home.

Here are the ingredients you will need for this Mexican Street Corn Pasta Salad:

• 3 cups cooked pasta (penne, rotini, or elbow macaroni work best)

• 2 cups fresh or frozen corn kernels

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, diced

• ½ cup red onion, finely chopped

• ½ cup fresh cilantro, chopped

• ½ cup mayonnaise

• ½ cup Greek yogurt

• 1 tablespoon lime juice

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• Salt and pepper, to taste

• ½ cup crumbled feta or cotija cheese (optional)

This combination of ingredients ensures every bite is full of flavor and texture. With just a few simple steps, this salad can become a staple in your recipe collection, perfect for any occasion, whether it’s a casual family meal or a lively summer gathering.

Preparing this Mexican Street Corn Pasta Salad is both fun and straightforward. With just a few steps, you can create a vibrant, flavorful dish that is perfect for any occasion. The key to success lies in balancing textures and flavors while ensuring the pasta remains perfectly tender.

How to Prepare This Recipe

1. Cook the pasta: Begin by bringing a large pot of salted water to a boil. Add your choice of pasta—penne, rotini, or elbow macaroni works best—and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside in a large mixing bowl.

2. Prepare the corn: If using fresh corn, remove the kernels from the cob. For frozen corn, simply thaw and drain. Lightly toast the corn in a non-stick skillet over medium heat for 3–4 minutes. This step enhances the natural sweetness and adds a subtle smoky flavor that complements the spices. Allow the corn to cool slightly before adding it to the pasta.

3. Chop the vegetables: Dice the red bell pepper and finely chop the red onion. Halve the cherry tomatoes and roughly chop the cilantro. These fresh ingredients provide crunch, color, and freshness, balancing the creamy dressing perfectly.

4. Make the dressing: In a small bowl, combine mayonnaise, Greek yogurt, lime juice, smoked paprika, chili powder, salt, and pepper. Whisk until smooth and well blended. The combination of mayonnaise and Greek yogurt creates a creamy yet tangy dressing that clings beautifully to the pasta and vegetables.

5. Combine ingredients: Add the corn, bell pepper, red onion, cherry tomatoes, and cilantro to the pasta. Pour the dressing over the top and gently toss until all ingredients are evenly coated. Taste and adjust seasoning if necessary.

6. Optional cheese topping: For added richness, sprinkle crumbled feta or cotija cheese over the salad just before serving. This step is optional but adds a delightful tangy flavor that enhances the overall taste.

7. Chill before serving: Cover the salad and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together, creating a more cohesive and flavorful dish.

This recipe is quick and easy, taking roughly 20–25 minutes of active prep time. It is highly customizable—add diced avocado, black beans, or grilled chicken for a heartier option. Many people enjoy it as a side dish at barbecues, picnics, or family dinners. Its creamy texture, fresh vegetables, and zesty seasoning make it popular with both kids and adults, ensuring it will disappear from the table quickly.

By following these steps, you’ll create a Mexican Street Corn Pasta Salad that is not only delicious but also visually stunning. The combination of creamy, tangy, sweet, and smoky flavors ensures every bite is a treat.

Tasty Mexican Street Corn Pasta Salad

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This Mexican Street Corn Pasta Salad is a colorful, creamy, and zesty dish that combines tender pasta, sweet corn, fresh vegetables, and a flavorful dressing. It’s perfect as a side dish, picnic favorite, or even a main course with added protein. The salad is quick, affordable, and loved by both kids and adults.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 6 1x

Ingredients

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• 3 cups cooked pasta (penne, rotini, or elbow macaroni)
• 2 cups fresh or frozen corn kernels
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ cup red onion, finely chopped
• ½ cup fresh cilantro, chopped
• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• ½ cup crumbled feta or cotija cheese (optional)

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Instructions

1. Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Remove corn kernels from fresh cobs or thaw frozen corn. Toast corn in a non-stick skillet over medium heat for 3–4 minutes. Cool slightly.
3. Dice red bell pepper, finely chop red onion, halve cherry tomatoes, and roughly chop cilantro.
4. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, chili powder, salt, and pepper until smooth.
5. In a large mixing bowl, combine pasta, corn, bell pepper, red onion, cherry tomatoes, and cilantro. Pour dressing over salad.
6. Gently toss to coat all ingredients evenly with the dressing.
7. Optional: Sprinkle crumbled feta or cotija cheese over the top.
8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Customize by adding diced avocado, black beans, or grilled chicken.

Use vegan alternatives for a plant-based version.

Adjust spices to your preferred level of heat.

FAQs

1. Can I make this pasta salad ahead of time?
Yes, this salad actually tastes even better when made a few hours in advance, as chilling allows the flavors to meld together. Store it in an airtight container in the refrigerator for up to 2 days.

2. Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain and rinse the canned corn before lightly toasting it in a skillet. It works well and keeps the salad sweet and flavorful.

3. How can I make this salad spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the dressing. You can also include finely chopped jalapeños for extra heat.

4. Is it possible to make this vegan?
Yes. Replace mayonnaise with vegan mayo and Greek yogurt with a plant-based yogurt alternative. You can omit the cheese or use a vegan cheese substitute.

5. Can I add protein to make it a main dish?
Definitely! Grilled chicken, shrimp, or black beans make excellent additions, transforming this side salad into a satisfying main course.

6. How do I prevent the pasta from becoming mushy?
Cook the pasta al dente and rinse it under cold water after draining. This stops the cooking process and keeps it firm when tossed with the dressing.

7. Can I freeze this pasta salad?
Freezing is not recommended because the creamy dressing and fresh vegetables can become watery and lose their texture after thawing.