Jump to Recipe Print RecipeWith the sun shining and a hint of summer in the air, I find myself craving something refreshing yet hearty—a dish that brings a taste of Mexico right to my picnic table. That’s when I whip up my flavorful Mexican Street Corn Pasta Salad. Imagine tender elbow macaroni mingling with sweet corn, vibrant cherry tomatoes, and a creamy dressing that dances with zesty lime and a hint of spice. This salad is not just a feast for your taste buds; it’s gluten-free and incredibly versatile, making it an ideal crowd-pleaser for any gathering. Whether it’s a backyard barbecue or a cozy dinner at home, you’ll find this dish irresistible. So, are you ready to jazz up your meal routine and explore just how easy this colorful salad can be? Why is this pasta salad a must-try? Vibrant Flavors: Each bite bursts with the essence of Mexican street food, melding sweet corn and fresh vegetables in a delightful way. Easy to Prepare: With simple steps, anyone can whip up this colorful dish without hassle. Versatile Ingredients: Customize your salad by adding proteins like grilled chicken or black beans for a heartier option. Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy dinner at home, this salad shines as a crowd favorite. Health-Conscious Choice: Gluten-free and vegetarian-friendly, it caters to various dietary needs without sacrificing flavor. Discover more exciting pasta creations like Garlic Parmesan Pasta and Butter Shrimp Pasta to keep your meals fresh and exciting! Mexican Street Corn Pasta Salad Ingredients For the Salad Elbow Macaroni – Serves as the salad’s hearty base; ensure it’s gluten-free pasta if you have dietary restrictions. Sweet Corn – Provides natural sweetness; fresh corn gives the best flavor, but frozen or canned works too. Cherry Tomatoes – Adds juiciness and color; diced bell peppers can be used for more crunch if desired. Red Onion – Offers crunch and a mild bite; consider using green onions for a milder flavor profile. Fresh Cilantro – Introduces a fresh, aromatic touch; parsley is a good alternative if you’re not a cilantro fan. Cotija Cheese – Adds creaminess and a savory finish; check that it’s made with vegetarian rennet for vegetarian diets. For the Dressing Mayonnaise – Forms the base of the creamy dressing; Greek yogurt can be a lighter alternative if preferred. Sour Cream – Enriches creaminess; vegan mayo or cashew cream works for a vegan adaptation. Lime Juice – Provides acidity and brightness; fresh lime juice is key for that zesty kick. Chili Powder – Adds warmth and spice; adjust to your taste, and hot sauce can be a fun addition for extra heat. Salt and Pepper – Enhances flavor; adjust to personal preference for the best taste. This Mexican Street Corn Pasta Salad comes together beautifully with these ingredients, creating a dish that’s not only delicious but also visually inviting! Step‑by‑Step Instructions for Mexican Street Corn Pasta Salad Step 1: Boil the Pasta Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the elbow macaroni and cook for 7-9 minutes, stirring occasionally, until al dente. When cooked, drain the pasta and rinse it under cold water to halt cooking, allowing it to cool completely before adding it to your Mexican Street Corn Pasta Salad. Step 2: Prepare the Corn While the pasta cools, focus on the sweet corn. If using fresh corn, remove the kernels from each ear using a sharp knife; for frozen corn, simply thaw it. If using canned corn, make sure to drain it well. Once ready, set the corn aside as you prepare the other ingredients for the salad. Step 3: Make the Creamy Dressing In a mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper. Use a whisk to blend these ingredients until the dressing is smooth and well-combined. This creamy dressing will bring your Mexican Street Corn Pasta Salad to life, adding zest and flavor to each bite. Step 4: Combine the Salad Ingredients In a large mixing bowl, add the cooled elbow macaroni, prepared corn, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and crumbled cotija cheese. Gently toss these ingredients together to ensure an even distribution of flavors and colors throughout the lettuce. Step 5: Dress the Salad Pour the creamy dressing over the salad mixture, and gently toss everything together until the ingredients are well coated. This step is crucial for the flavors to meld beautifully, making each bite of your Mexican Street Corn Pasta Salad truly delicious. Step 6: Chill and Serve Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to blend and enhances the overall taste of the dish. When ready to serve, give it a gentle stir again and enjoy the vibrant, flavorful salad! What to Serve with Mexican Street Corn Pasta Salad Elevate your meal experience with delightful sides that harmonize with the vibrant flavors of this crowd-pleasing salad. Grilled Chicken Skewers: Juicy and smoky, these skewers offer a perfectly balanced protein that complements the creamy pasta salad. Roasted Vegetables: The caramelized sweetness of roasted vegetables enhances the freshness of the corn salad while adding satisfying texture. Black Bean Tacos: Spicy and savory, these tacos bring a hearty, protein-packed option that brings out the best in the flavors of your salad. Zesty Guacamole: Rich and creamy, this popular dip adds an extra layer of freshness and indulgence alongside the pasta salad. Cilantro Lime Rice: Light and zesty, this rice dish echoes the flavor profile of the Mexican Street Corn Pasta Salad, creating a harmonious side. Chilled Rosé Wine: Crisp and refreshing, this wine complements the creaminess of your salad, making it an ideal pairing for warm-weather enjoyment. These pairings not only enhance the meal but create a delightful culinary experience, ensuring everyone leaves the table satisfied. Make Ahead Options These Mexican Street Corn Pasta Salad preparations are perfect for busy weeknights! You can cook the elbow macaroni and store it in an airtight container for up to 3 days; just make sure to rinse it thoroughly to prevent sticking. Additionally, the corn can be prepped ahead of time—whether you’re using fresh, frozen, or canned, it can all be pre-measured and refrigerated. When you’re ready to serve, simply combine all the salad ingredients, drizzle the creamy dressing over the top, and mix well. Chilling the assembled salad for at least 30 minutes before serving allows the flavors to meld beautifully, ensuring your salad remains just as delicious and vibrant! Mexican Street Corn Pasta Salad Variations Feel free to get creative and make this delightful salad your own with these fun tweaks! Gluten-Free: Swap elbow macaroni for gluten-free pasta, allowing those with dietary restrictions to enjoy every bite without worry. Vegetarian Protein: Add black beans or chickpeas for a satisfying protein boost that keeps it hearty and filling. Vegan Version: Use vegan mayonnaise and cashew cream in place of traditional dressing ingredients for a luscious creamy texture without dairy. Extra Crunch: Toss in diced bell peppers for additional crunch—this colorful addition brings a refreshing texture to your salad. Spicy Kick: Include diced jalapeños or serrano peppers for an extra layer of heat that will elevate your taste experience. Zesty Twist: Enhance the flavor of your dressing by adding a teaspoon of chipotle sauce or smoked paprika for a smoky element. Creamy Alternative: Substitute sour cream with avocado for a rich, creamy dressing that will add a buttery taste, making it a hit at any gathering. Herb Blend: Don’t hesitate to experiment with other herbs like dill or basil if you’re not a cilantro fan. They can give your salad a delightful new spin. As you explore these ideas, don’t forget to check out other pasta delights like Garlic Parmesan Pasta or Ricotta Beef Pasta that are sure to keep your meal prep exciting! How to Store and Freeze Mexican Street Corn Pasta Salad Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days; this allows flavors to develop even further. Freezer: For longer storage, freeze the salad in a freezer-safe container for 1-2 months; however, note that pasta may become softer after thawing. Reheating: When ready to enjoy, thaw in the fridge overnight and stir before serving. You may want to add a splash of lime juice to refresh the flavors. Serving Tip: Always check the salad’s flavor after refrigeration and adjust seasoning if necessary, as the cold can mute the zesty kick of this Mexican Street Corn Pasta Salad. Expert Tips for Mexican Street Corn Pasta Salad Cook Al Dente: Ensure your elbow macaroni is cooked al dente to maintain the perfect texture; overcooked pasta can make your salad mushy. Cool the Pasta: Rinse the pasta thoroughly under cold water after draining. This prevents sticking and helps it cool down quickly. Taste Before Chilling: Give your Mexican Street Corn Pasta Salad a taste before refrigerating; adjust the seasoning to your liking for the best flavor outcome. Chilling is Key: Allow the salad to chill for at least 30 minutes. This waiting time helps the flavors meld beautifully and enhances the overall taste. Customize Ingredients: Feel free to personalize your salad with diced jalapeños for extra heat or substitute proteins for a heartier dish. Mexican Street Corn Pasta Salad Recipe FAQs What type of corn should I use? Absolutely, fresh sweet corn is always preferred for the most vibrant flavor in your Mexican Street Corn Pasta Salad. However, if fresh corn isn’t available, feel free to use frozen corn (just thaw it beforehand) or canned corn, making sure to drain it well before adding it to the salad. How long can I store Mexican Street Corn Pasta Salad in the fridge? You can store your delicious Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors have a chance to deepen, making each bite even tastier the next day. Just give it a quick stir before serving to refresh the ingredients! Can I freeze Mexican Street Corn Pasta Salad? If you’d like to prepare your salad in advance, you can freeze it! For best results, use a freezer-safe container and store it for 1-2 months. Keep in mind that the pasta may become a bit softer when thawed. To enjoy, simply thaw in the refrigerator overnight, give it a stir, and add a splash of lime juice to brighten the flavors! What should I do if my salad is too dry? Don’t worry; this is a common adjustment! If your Mexican Street Corn Pasta Salad feels a bit dry after chilling, simply add a touch more creamy dressing. You can also incorporate a bit of extra lime juice or a splash of water to moisten it up. Taste and adjust the seasoning as needed—don’t be afraid to experiment! Is this salad suitable for a gluten-free diet? Very! This Mexican Street Corn Pasta Salad can easily be made gluten-free by using gluten-free elbow macaroni. Just check the ingredients on your pasta packaging to ensure it aligns with your dietary needs. Can I make this salad vegan? Absolutely! To transform your Mexican Street Corn Pasta Salad into a vegan delight, swap the mayonnaise and sour cream with vegan mayo and cashew cream, respectively. Also, ensure that your cotija cheese alternative is dairy-free. This way, everyone can enjoy this refreshing salad! Mexican Street Corn Pasta Salad: A Creamy Summer Delight A refreshing and hearty Mexican Street Corn Pasta Salad packed with vibrant flavors, perfect for summer gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 10 minutes minsChilling Time 30 minutes minsTotal Time 55 minutes mins Servings: 6 servingsCourse: SaladCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 cups elbow macaroni ensure it's gluten-free2 cups sweet corn fresh, frozen, or canned1 cup cherry tomatoes halved1/2 cup red onion finely chopped1/4 cup fresh cilantro chopped; parsley can be used as an alternative1 cup cotija cheese crumbled; ensure vegetarian rennetFor the Dressing1/2 cup mayonnaise or Greek yogurt for a lighter version1/2 cup sour cream or vegan mayo/cashew cream for vegan option1 lime lime juice fresh1 teaspoon chili powder adjust to tasteto taste saltto taste pepper Equipment Large PotMixing bowlsharp knifeWhisk Method Step-by-Step InstructionsBegin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 7-9 minutes, until al dente. Drain and rinse under cold water.While the pasta cools, remove kernels from fresh corn or thaw frozen corn; drain canned corn.Combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a mixing bowl. Whisk until smooth.In a large mixing bowl, add the cooled macaroni, prepared corn, halved cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Toss gently to combine.Pour the creamy dressing over the salad mixture and toss until well coated.Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Nutrition Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg NotesEnsure the pasta is cooked al dente for the best texture. Adjust taste before chilling, as flavors may meld further in the fridge. Tried this recipe?Let us know how it was!