Oh my goodness, get ready for a flavor explosion with this Delicious Mexican Street Corn Pasta Salad Recipe! Honestly, I whipped this up one summer afternoon when I was craving something with that amazing elote kick but wanted it to be a bit heartier. It hit the spot perfectly! It’s like all those incredible tastes of street corn – creamy, a little spicy, zesty lime, and that salty cheese – just got even better swirled into a perfect pasta salad. It’s now a total go-to for picnics, BBQs, or even just a super satisfying weeknight dinner. Seriously, it’s a keeper!

Why You’ll Love This Delicious Mexican Street Corn Pasta Salad Recipe

This isn’t just any pasta salad, trust me! Here’s why it’s going to be your new favorite:

Super Easy & Fast: Seriously, you just toss everything together. Perfect for when you’re short on time!
Incredible Flavors: That creamy mayo, zesty lime, spicy chili, and salty cheese combo is just out of this world.
So Versatile: It’s amazing as a side dish for BBQs, a star at potlucks, or even a light lunch.
Crowd-Pleaser: Even picky eaters tend to love this one!

Ingredients for Your Delicious Mexican Street Corn Pasta Salad

Okay, so here’s what you’ll need to grab to make this magic happen. Don’t worry, these are all pretty standard pantry and grocery store finds!

1 pound pasta, cooked all the way and then cooled down. Penne, rotini, or fusilli work great here!
1 (15 ounce) can corn, make sure it’s drained really well.
1 cup creamy mayonnaise. The full-fat stuff really gives it that perfect richness.
1/4 cup chopped fresh cilantro, chopped up nice and fine.
2 tablespoons fresh lime juice. This is key for that zing!
1-2 jalapeños, seeded and minced (if you’re feeling brave and want some heat!). You can totally skip these if you’re not a fan of spice, or use just half.
1 teaspoon chili powder. Adds a nice warmth to the whole thing.
1/2 teaspoon cumin, just to give it that smoky, earthy vibe.
1/4 teaspoon cayenne pepper (optional, for extra kick!). A little goes a long way here.
Salt and freshly ground black pepper, to your own taste.
1/2 cup crumbled cotija cheese. This is that salty, crumbly Mexican cheese that’s *perfect*. If you absolutely can’t find it, some good old feta cheese will do in a pinch!
1/4 cup finely diced red onion. Just a little bit for that bite.

How to Prepare Your Delicious Mexican Street Corn Pasta Salad

Alright, let’s get this party started! Making this pasta salad is honestly a breeze. You’ll feel like a kitchen wizard in no time. Just follow these simple steps and you’ll have a bowl of pure sunshine ready to go. Oh, and don’t forget to have fun with it – that’s the most important ingredient of all! For extra inspiration on dressing, you can check out this amazing Mexican-style dressing.

Step 1: Combine Pasta and Corn

First things first, grab a really big bowl. Toss in your cooled down pasta and that well-drained corn. That’s it for this step. Easy peasy, right?

Step 2: Prepare the Creamy Dressing

Now, in a separate, maybe slightly smaller bowl, we’re going to whisk up all that creamy goodness. Get your mayonnaise, chopped cilantro, zippy lime juice, those optional jalapeños if you’re feeling fiery, chili powder, cumin, and that splash of cayenne pepper (if you’re using it). Whisk it all together until it’s smooth and lovely. You can even check out this awesome mayo base for your dressing if you want to add a garlic twist!

Step 3: Mix and Season

Pour that glorious dressing right over your pasta and corn mixture. Give it a good sprinkle of salt and pepper – taste as you go, that’s my motto! Then, gently toss everything together until every single piece is coated in that delicious dressing. We don’t want any dry pasta bits hiding away!

Step 4: Add Cheese and Onion

Now for the fun part! Gently stir in that crumbled cotija cheese and the finely diced red onion. Just fold it in so you don’t smash everything. You want those little pops of tangy onion and salty cheese throughout.

Step 5: Chill and Serve

Pop that beautiful bowl of pasta salad into the fridge. You need to let it chill for at least 30 minutes. This is super important because it lets all those amazing flavors get to know each other and meld together perfectly. After chilling, give it one last gentle stir and serve it up!

Tips for the Perfect Delicious Mexican Street Corn Pasta Salad

I’ve made this pasta salad more times than I can count, and I’ve picked up a few tricks to make it absolutely perfect every time. My biggest tip? Don’t be afraid to play around with it! If you can’t find cotija cheese (which is such a bummer, but it happens!), good old crumbly feta is a totally acceptable stand-in. It gives you that salty kick, even if it’s not *exactly* the same.

Now, about the spice – this is where you can really make it your own! If you’re like me and love a little heat, leave some of those jalapeño seeds in, or even add a tiny pinch more cayenne. But if you’re making this for a crowd that’s a bit sensitive to spice, just skip the jalapeños and cayenne altogether. You’ll still get amazing flavor! And if you want to make this a more substantial meal, tossing in some leftover grilled chicken or shrimp is a total game-changer. For more fun pasta salad ideas, check out my Taco Pasta Salad or this amazing Summer Pasta Salad!

Ingredient Spotlight: Cotija Cheese and Corn

Let’s talk about two of the stars here: the corn and that amazing cotija cheese! The corn is what gives us that sweet, slightly chewy kernel that’s the heart of street corn. And the cotija? Oh, it’s a semi-firm, salty Mexican cow’s milk cheese that just crumbles perfectly. It adds this fantastic savory bite that cuts through the creamy dressing and really makes the whole salad pop. It’s the real deal and makes all the difference!

Make-Ahead and Storage Instructions

This Delicious Mexican Street Corn Pasta Salad is actually *better* when you make it ahead of time! I usually whip it up the day before a barbecue, and the flavors get to mingle and deepen beautifully. Just pop it in an airtight container in the fridge. It should stay super fresh and yummy for about 3-4 days. Keep it well-chilled until you’re ready to serve!

Frequently Asked Questions About Mexican Street Corn Pasta Salad

Got questions? I’ve got answers! This Delicious Mexican Street Corn Pasta Salad is pretty straightforward, but here are a few things people often ask me:

Can I make this pasta salad ahead of time?

Oh, absolutely! In fact, I really recommend it. Making it a day ahead lets all those amazing flavors mingle and get super cozy. Just keep it covered in the fridge, and it’s usually even better the next day. You can find even more make-ahead pasta salad ideas here!

What can I substitute for cotija cheese?

If you can’t get your hands on cotija cheese, don’t you worry! Crumbled feta cheese is a fantastic substitute. It gives you that salty, crumbly goodness that works really well. Mexican queso fresco is another option if you can find it.

Is this recipe really spicy?

It depends on what you do with the jalapeños! I list them as optional and suggest seeding them for less heat. If you love a kick, leave some seeds in or add a bit more cayenne pepper. If you prefer it mild, just leave out the corn, jalapeños, and cayenne. You’ll still get all that creamy, tangy flavor!

Can I add protein to this salad?

You bet! This salad is a perfect base for adding some protein. Cooked and shredded chicken, grilled shrimp, or even some black beans would be amazing additions. Just toss them in with the cheese and onion in Step 4!

What kind of pasta works best?

Honestly, most short pastas work wonderfully. I love using rotini, fusilli, or penne because they have little nooks and crannies for all that creamy dressing and bits of corn to hide in. Just make sure you cook it to al dente!

Nutritional Information (Estimated)

Just a heads-up, this is an estimate, and the exact numbers can tweak a bit depending on the brands of ingredients you use, like your mayo or cheese. But generally, you’re looking at around 450 calories, with about 25g of fat, 10g of protein, and 45g of carbs per serving. It’s a tasty treat that’s pretty balanced!

Delicious Mexican Street Corn Pasta Salad Recipe

Author: smaakvolle.nl
Total Time: 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A flavorful pasta salad inspired by Mexican street corn, featuring creamy, spicy, and tangy elements.

Ingredients

Scale

1 pound pasta, cooked and cooled
1 (15 ounce) can corn, drained
1 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1–2 jalapeños, seeded and minced (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/2 cup crumbled cotija cheese or feta cheese
1/4 cup finely diced red onion

Instructions

In a large bowl, combine the cooked and cooled pasta with the drained corn.
In a separate medium bowl, whisk together the mayonnaise, chopped cilantro, lime juice, minced jalapeños (if using), chili powder, cumin, and cayenne pepper (if using).
Pour the dressing over the pasta and corn mixture.
Season with salt and pepper to your taste.
Gently toss to coat everything evenly.
Stir in the crumbled cotija cheese and diced red onion.
Chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a spicier salad, leave some seeds in the jalapeños or add more cayenne pepper.
If cotija cheese is unavailable, feta cheese is a good substitute.
You can add grilled chicken or shrimp for a more substantial meal.

Prep Time: 15 min
Cook Time: 10 min
Category: Salad
Method: No Cook
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg

Keywords: Mexican street corn pasta salad, corn pasta salad, Mexican pasta salad, elote pasta salad, easy pasta salad, summer salad, vegetarian pasta salad