Mexican Street Corn Pasta Salad

This Mexican street corn pasta salad combines the bold, smoky flavors of esquites with the comfort of a hearty pasta dish. It’s perfect for summer BBQs, potlucks or as a side dish to grilled meats. The mix of charred corn, creamy cotija cheese and tangy lime dressing gives this pasta salad an irresistible street corn vibe, while the pasta makes it satisfyingly filling.

Mexican Street Corn Pasta Salad Ingredients

• Pasta: Bowtie-shaped pasta holds up well in pasta salad, catching all the creamy dressing and veggies in its folds.
• Sweet corn: While canned or frozen corn can work in a pinch, fresh corn grilled on the cob gives the salad a smoky flavor and crunchy texture. The grilling process caramelizes the corn’s natural sugars, enhancing its sweetness.
• Onion: Red onion adds a crisp bite and sharpness, balancing out the sweetness of the corn. It also adds a pop of color to the salad.
• Cotija cheese: This crumbly, salty cheese is a classic ingredient in Mexican street corn. Its tangy flavor contrasts nicely with the creamy dressing.
• Avocado: The creamy texture adds richness and a subtle flavor to the salad, complementing the zesty lime dressing and spices.
• Cilantro: Fresh cilantro adds a burst of freshness and herbaceous flavor.
• Jalapeño pepper: A small amount of minced jalapeño brings a gentle heat to the salad. Removing the seeds keeps it mild, but you can leave them in if you prefer a spicier pasta salad.
• Mayonnaise: This creamy base for the dressing binds all the flavors together. For a dairy-free version, use vegan mayo.
• Lime juice: Fresh lime juice adds tang and brightness that offsets the richness of the mayo.
• Spices: Chili powder adds a mild warmth and depth to the dressing, while cumin adds a subtle earthy flavor. Paprika gives the dressing a gentle, smoky flavor and a slight sweetness.
• Salt and pepper: These essential seasonings bring out the other flavors in the dressing and ensure the dish is well-balanced.

Directions

Step 1: Cook the pasta

Prepare the bow-tie pasta according to the package directions. Al dente pasta is key in this salad to prevent it from becoming mushy after tossing it with the dressing. Drain it well, then transfer the pasta to a large bowl to cool while you prepare the other ingredients.

Step 2: Grill the corn

Heat your grill to medium heat. Place the corn on the grill and cover it, turning occasionally, for about 10 to 12 minutes until it is lightly browned and tender. This grilling step gives the corn a smoky, slightly charred flavor like traditional Mexican street corn. Allow the corn to cool slightly, then cut the kernels from the cobs.

Step 3: Assemble the salad

Add the grilled corn kernels, chopped red onion, crumbled Cotija cheese, cubed avocado, cilantro and minced jalapeño to the bowl with the cooled pasta. Gently toss everything together to combine.

Step 4: Make the dressing

In a small bowl, whisk together mayonnaise, lime juice, chili powder, ground cumin, paprika and pepper. The dressing is tangy with a hint of spice, reminiscent of the flavors you’d find in traditional elote. Drizzle the dressing over the pasta mixture and toss everything until well-coated. Cover and refrigerate for one to two hours to chill and let the flavors meld.

Mexican Street Corn Pasta Salad Recipe Variations

• Roasted corn: If you don’t have a grill, roast the corn in the oven by coating the cobs in a bit of olive oil and roasting at 425°F for 15 to 20 minutes, turning occasionally, until the corn is lightly browned.
• Different pasta shapes: While bow tie pasta is great for holding onto the dressing, you can use any pasta you have on hand. Penne, rotini or elbow macaroni would work well.
• Southwest style: A handful of cherry tomatoes and a can of drained and rinsed black beans would make this pasta salad protein-packed and filling.

How to Store Mexican Street Corn Pasta Salad

Store the pasta salad in an airtight container in the refrigerator for up to three days. The flavors will deepen as the salad sits, making it even more delicious the next day.

Can you freeze Mexican street corn pasta salad?

This pasta salad is best enjoyed fresh, but if you need to freeze it, avoid adding the avocado until after thawing. Place the salad in a freezer-safe container for up to one month. Thaw it overnight in the fridge, then add fresh avocado before serving.

Can you prepare Mexican street corn pasta salad ahead of time?

Although pasta salad is best eaten on the same day, you can make it a day in advance. Just prepare it as instructed and store it in the fridge.

Mexican Street Corn Pasta Salad Recipe Tips

Can I use canned corn for Mexican street corn pasta salad?

Yes, you can use canned or frozen corn if you don’t have fresh corn. Drain it well and consider giving it a quick saute in a skillet for extra flavor.

Is there a dairy-free option for this salad?

You can make the salad dairy-free by omitting the cotija cheese or substituting it with a dairy-free alternative like vegan feta for a cheesy flavor.

What’s the best way to transport pasta salad for a picnic?

Pasta salads travel well, even in warm environments. Pack the pasta salad in a well-sealed, airtight container. If you’re concerned about the avocado browning, you can add it just before serving. Keep it chilled in a cooler or insulated bag until ready to serve.