Irresistible Mexican Street Corn Pasta Salad Recipe

When you think of summer barbecues, do you hear the sizzling of corn on the grill? That sweet aroma wafting through the air, teasing your taste buds? Now, imagine that delightful experience transformed into a delicious Mexican Street Corn Pasta Salad. With every bite, you’ll savor a medley of flavors that dance in harmony, creating a dish that’s perfect for any gathering. You can almost hear your friends saying “wow” before they even take a bite. For more inspiration, check out this dinner recipes recipe.

I remember one sunny afternoon while hosting a backyard barbecue. I decided to whip up this extraordinary Mexican Street Corn Pasta Salad to impress my friends. They were skeptical at first – pasta and corn? But as soon as they took their first forkful, there was silence followed by enthusiastic chatter about how good it was. It’s a dish that belongs at every picnic, potluck, or just when you need to impress yourself in the kitchen.

I remember my aunt’s face lighting up when she tasted this salad for the first time during our family reunion.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose any short pasta like penne or fusilli; they hold onto the creamy dressing beautifully.

• Fresh Corn: Use sweet fresh corn for the best flavor; grilling adds an extra smoky kick.

• Red Onion: Finely diced red onion provides a zesty crunch and beautiful color contrast.

• Cilantro: Fresh cilantro brings a burst of freshness; feel free to adjust based on personal preference.

• Mayonnaise: A creamy base that binds everything together; opt for full-fat mayo for richness.

• Lime Juice: Freshly squeezed lime juice brightens up the dish with its tangy zing.

• Chili Powder: Adds warmth and depth; adjust according to your spice tolerance.

• Feta Cheese: Crumbled feta lends a salty creaminess that elevates each bite.

For the Toppings:

• Crushed Tortilla Chips: Add these right before serving for an irresistible crunch.

• Avocado: Diced avocado brings creaminess; add it last to prevent browning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta: Begin by bringing a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Grill the Corn: While pasta cools, preheat your grill or grill pan over medium-high heat. Grill the fresh corn until charred all around, about 10 minutes. Let it cool before cutting off kernels.

Mingle Ingredients: In a large bowl, combine cooled pasta, grilled corn kernels, diced red onion, and chopped cilantro. Stir gently so everything mixes well without breaking up the pasta.

Create Dressing: In a separate small bowl, whisk together mayonnaise, lime juice, chili powder, and salt until smooth. Adjust seasoning based on your taste preference.

Toss Together: Pour dressing over the pasta mixture and mix thoroughly until everything is coated evenly in creamy goodness.

Add Toppings: Just before serving, sprinkle crushed tortilla chips on top for crunch and gently fold in diced avocado if using. Serve immediately or chill in the fridge for 30 minutes to let flavors meld beautifully.

Enjoy this delightful Mexican Street Corn Pasta Salad with friends and family—it’s bound to be a crowd-pleaser!

Perfecting the Cooking Process

Start by boiling the pasta while grilling or roasting the corn for enhanced flavor. This multitasking will save time and infuse your salad with smoky goodness.

Add Your Touch

Feel free to swap ingredients! Try adding black beans for protein or jalapeños for an extra kick. Customizing keeps it fresh every time.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Enjoy chilled; no reheating needed!

Nothing brings back memories quite like making this dish at family gatherings. I remember my cousin declaring it “the best thing ever” right after he took his first bite—it instantly became a staple at our potluck parties.

FAQ

What can I substitute for mayonnaise in Mexican Street Corn Pasta Salad?

Greek yogurt is a great alternative that adds creaminess without the extra calories.

Can I make this pasta salad ahead of time?

Absolutely! It tastes even better after marinating in the fridge overnight.

What’s the best type of pasta for this recipe?

Short pasta shapes like rotini or penne hold onto dressing and ingredients better than long noodles.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Mexican Street Corn Pasta Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that captures the essence of summer gatherings. This colorful salad combines tender pasta, sweet grilled corn, zesty lime, and creamy dressing for a delightful flavor explosion in every bite. Perfect for barbecues, potlucks, or casual dinners, it’s easy to prepare and customizable to suit your taste. Get ready to impress your friends and family with this irresistible salad that’s sure to become a staple at your gatherings.

---

Ingredients

Scale 1x2x3x

• 2 cups short pasta (e.g., penne or fusilli)
• 2 ears fresh corn, grilled and kernels removed
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 cup crumbled feta cheese
• Optional toppings: crushed tortilla chips and diced avocado

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
2. Grill the corn over medium-high heat until charred (about 10 minutes). Allow cooling before cutting off the kernels.
3. In a large bowl, combine the cooled pasta, corn, red onion, and cilantro.
4. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and salt. Pour over the pasta mixture and stir until well combined.
5. Just before serving, top with crushed tortilla chips and gently fold in diced avocado if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling/Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (approximately 180g)
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg