If you love the vibrant flavors of Mexican street corn but want a twist that’s perfect for picnics, barbecues, or family dinners, this Mexican Street Corn Pasta Salad Recipe is your new best friend. It beautifully blends the smoky sweetness of charred corn with creamy, tangy dressing and tender pasta, creating a dish that’s bursting with texture, color, and a touch of heat. Every bite is a playful celebration of fresh ingredients and bold Mexican-inspired seasoning that’s as satisfying as it is addictive. Trust me, once you make this, it’ll become a staple in your recipe collection.
Ingredients You’ll Need
The magic of this salad comes from a handful of simple, fresh ingredients that each play a vital role in bringing the dish to life. From the tender farfalle pasta to the charred corn kernels, and the creamy, tangy dressing punctuated with lime and peppers — each component adds a layer of flavor and texture that makes this Mexican Street Corn Pasta Salad Recipe so irresistible.
- 16 ounces farfalle pasta: The bow-tie shape holds the sauce and adds a fun, hearty bite.
- 4 ears of corn (about 3 cups kernels): Fresh corn brings sweetness and a smoky char when cooked.
- 1 tablespoon olive oil: Helps in charring the corn and adds a subtle richness.
- 2 tablespoons salted butter: Adds creamy, savory depth as you cook the corn.
- ⅔ cup mayonnaise: Creates a luscious, creamy base for the dressing.
- ⅔ cup Mexican crema (or sour cream): Adds tangy smoothness and lightness to the dressing.
- ¼ cup lime juice (from 2-3 limes): The fresh acidity that brightens every bite and ties the flavors together.
- 2 garlic cloves (finely minced): Infuses the dressing with a fragrant kick.
- ½ teaspoon paprika: Adds subtle smoky warmth.
- ¼ teaspoon cayenne pepper (optional): For a bit of gentle, spicy heat if you like.
- 1 ¼ teaspoons salt: Essential for balancing and enhancing all the flavors.
- ½ teaspoon black pepper: Adds a mild spice and sharpness.
- ⅓ cup diced red onion: Offers crunch and a slightly sweet pungency.
- 1-2 jalapeños (seeded and diced): Packs a fresh, spicy punch that wakes up the palate.
- 4 green onions, green parts only (thinly sliced): Garnishes with mild onion flavor and vibrant green color.
- ½ cup finely chopped fresh cilantro: Adds bright herbal notes and freshness.
- ½ cup Cotija cheese (or queso fresco): Provides salty, crumbly richness to finish the dish perfectly.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by cooking the farfalle pasta according to the package instructions until it reaches al dente. Drain it well and transfer to a large bowl. It’s important to stir the pasta occasionally while it cools to room temperature to prevent it from sticking together. This simple step ensures every bite remains firm and perfectly textured in the final salad.
Step 2: Char the Corn
Next, heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Once the butter melts, place the corn on the cob in a single layer. Cook for 12 to 15 minutes, rotating every few minutes so each side develops that beautiful, smoky char and the kernels become tender. This charring is what gives this Mexican Street Corn Pasta Salad Recipe its signature authentic grilled flavor that’s utterly delicious.
Step 3: Cut off the Kernels
When the corn cools enough to handle, slice the kernels off the cobs with a sharp knife. Add these freshly charred kernels directly to the bowl with the pasta. The mixture of warm, smoky corn and tender pasta starts building the layers of flavor you’ll love.
Step 4: Mix the Sauce
In a medium bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, paprika, cayenne pepper if using, salt, and black pepper. This creamy, zesty sauce is the heart of the salad, marrying all the ingredients with its tangy, bold flavor.
Step 5: Combine Pasta and Corn with Sauce
Pour half of the sauce over the pasta and corn mixture, then add the diced red onion and jalapeños. Toss everything gently but thoroughly to combine. Cover and refrigerate until you’re ready to serve so the flavors have time to meld together beautifully.
Step 6: Final Toss and Serve
Just before serving, add the remaining sauce along with the green onions, fresh cilantro, and crumbled Cotija cheese. Toss gently again to evenly distribute all the vibrant ingredients and flavors. This last step freshens up the salad and adds pops of color and texture that make this Mexican Street Corn Pasta Salad Recipe shine.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To up the flavor and visual appeal, fresh garnishes like extra cilantro, additional Cotija cheese, and a little more sliced jalapeño make the salad feel lively and fresh. A sprinkling of chili powder or a squeeze of lime just before serving can also add an exciting final touch.
Side Dishes
This pasta salad pairs incredibly well with grilled meats such as chicken, steak, or shrimp. It’s also perfect alongside a simple green salad or warm tortillas if you want to turn your meal into a casual Mexican-themed feast. The richness and smoky notes of the salad balance out bold or mild mains beautifully.
Creative Ways to Present
For a unique presentation, serve this salad in hollowed-out grilled bell peppers or mini sweet potatoes for an eye-catching side. You can also use it as a filling for stuffed avocados or crunchy tostadas to make handheld delights that guests will rave about. The vibrant colors and mix of textures make presentation effortless and fun.
Make Ahead and Storage
Storing Leftovers
This Mexican Street Corn Pasta Salad Recipe keeps well in the refrigerator for up to three days in an airtight container. Because of the fresh lime juice and creamy dressing, it’s best eaten fairly soon for optimal flavor and texture. Stir it gently before serving to refresh the salad.
Freezing
While this salad is fantastic fresh, freezing is not recommended because the creamy dressing and fresh vegetables can separate and become watery upon thawing. Fresh is always best to maintain its delightful flavor and vibrant texture.
Reheating
This dish is best served cold or at room temperature. If you prefer it slightly warmer, let it sit at room temperature for about 20 minutes rather than reheating. Heating it directly may cause the dressing to break and the pasta to become mushy.
FAQs
Can I use canned corn instead of fresh?
Fresh corn charred on the cob really gives this Mexican Street Corn Pasta Salad Recipe its iconic smoky sweetness. Canned corn can be used in a pinch, but it won’t deliver quite the same texture or flavor. If you do use canned, consider sautéing it briefly to add some caramelization.
What can I substitute for Mexican crema?
If you don’t have Mexican crema, sour cream is a perfect substitute with similar tang and creaminess. Greek yogurt also works if you prefer a lighter option, though it may slightly alter the texture.
Is this salad spicy?
The spice level depends on the amount of jalapeños and cayenne pepper you add. You can easily adjust it to your taste by seeding or omitting the jalapeños for a milder version or adding extra for more heat.
Can I make this salad vegan?
Yes! Replace the mayonnaise and Mexican crema with vegan alternatives, and skip the Cotija cheese or use a vegan cheese substitute. The charred corn and spices still make for a flavorful, satisfying dish.
How far in advance can I prepare this salad?
You can make this Mexican Street Corn Pasta Salad Recipe up to one day ahead. Preparing it the day before lets the flavors meld wonderfully, but avoid making it much earlier to preserve the fresh, vibrant textures.
Final Thoughts
Now that you’ve got the full scoop on how to make this wonderful Mexican Street Corn Pasta Salad Recipe, I hope you’ll give it a try soon. It’s such a joyful dish to share, packed with flavor, color, and personality. Whether it’s a casual weeknight dinner or a festive get-together, this salad will brighten up your table and bring smiles to everyone’s faces.
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines perfectly cooked farfalle pasta with charred corn kernels, creamy Mexican crema, and zesty lime. Topped with fresh herbs, jalapeños, and crumbly Cotija cheese, this salad delivers the delicious taste of traditional Mexican street corn in a cool, refreshing pasta salad format. Perfect for summer gatherings, potlucks, or as a side dish to your favorite grilled meats.
Ingredients
Pasta and Corn
- 16 ounces farfalle pasta
- 4 ears of corn (about 3 cups corn kernels)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
Sauce and Seasonings
- ⅔ cup mayonnaise
- ⅔ cup Mexican crema (or sour cream)
- ¼ cup lime juice (from 2–3 limes)
- 2 garlic cloves (finely minced)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Vegetables and Herbs
- ⅓ cup diced red onion
- 1–2 jalapeños (seeded and diced)
- 4 green onions, green parts only (thinly sliced)
- ½ cup finely chopped fresh cilantro
Cheese
- ½ cup Cotija cheese (or queso fresco)
Instructions
- Cook the pasta: Cook the farfalle pasta according to the package directions. Once cooked, drain and transfer to a large bowl. Let it cool to room temperature, stirring occasionally to prevent sticking or clumping.
- Char the corn: Heat olive oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted, add the ears of corn in a single layer. Cook them for 12-15 minutes, turning every few minutes to achieve an even char and ensure the corn is fully cooked. Remove the corn from the skillet and let it cool slightly.
- Cut off kernels: When the charred corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Add these kernels to the cooled pasta in the large bowl and stir to combine.
- Prepare the sauce: In a medium bowl, whisk together mayonnaise, Mexican crema, lime juice, finely minced garlic, paprika, optional cayenne pepper, salt, and black pepper until smooth and well combined.
- Toss pasta with sauce and vegetables: Pour half of the prepared sauce over the pasta and corn mixture. Add diced red onion and seeded, diced jalapeños. Toss gently until everything is evenly coated. Cover and refrigerate until ready to serve to let the flavors meld.
- Serve the salad: Just before serving, add the remaining sauce along with thinly sliced green onions, chopped fresh cilantro, and crumbled Cotija cheese to the pasta salad. Toss thoroughly to combine all ingredients and serve immediately. Optionally garnish with extra green onions and cilantro for added freshness.
Notes
- For a spicier salad, leave some or all of the jalapeño seeds in.
- If Mexican crema is unavailable, sour cream is a suitable substitute.
- To char the corn without a cast-iron skillet, you can grill the corn on a grill or use a grill pan on the stovetop.
- This salad tastes best chilled and can be made a few hours ahead for flavors to develop.
- Use fresh lime juice for the best flavor impact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
