If you love the vibrant, smoky flavors of Mexican street corn and want to enjoy them in a fun, fresh twist, then this Mexican Street Corn Pasta Salad Recipe is going to become one of your all-time favorites. It’s a delightful mix of perfectly cooked farfalle pasta mingling with charred corn kernels, creamy, citrusy dressing, and just the right amount of kick from jalapeños and spices. Whether you’re celebrating a casual weeknight dinner or need a crowd-pleasing side dish for your next cookout, this recipe brings together the best of both worlds in a bowl packed with texture, color, and irresistible flavor.
Ingredients You’ll Need
Getting the ingredients right is easy for this Mexican Street Corn Pasta Salad Recipe. Each element is straightforward yet essential, ensuring every bite bursts with flavors that balance creamy, smoky, tangy, and spicy notes.
- 16 ounces farfalle pasta: This bow-tie shaped pasta holds the sauce beautifully and adds a satisfying bite to the salad.
- 4 ears of corn (about 3 cups corn kernels): Fresh corn is charred to bring that signature smoky sweetness essential to the dish.
- 1 tablespoon olive oil: Used to help char the corn evenly, adding richness without overpowering.
- 2 tablespoons salted butter: Melts into the corn for an indulgently savory touch.
- â…” cup mayonnaise: Creamy base for the sauce, perfectly balancing the acidity and spice.
- â…” cup Mexican crema (or sour cream): Contributes a silky tang and smooth texture.
- ¼ cup lime juice (from 2-3 limes): Adds brightness and fresh citrus zing that lifts the entire salad.
- 2 garlic cloves (finely minced): Infuses a subtle punch of flavor to complement the smokiness.
- ½ teaspoon paprika: Brings gentle earthiness and vibrant color.
- ¼ teaspoon cayenne pepper (optional): Adds heat if you love a little spice kick.
- 1 ¼ teaspoons salt: Brings all the flavors together and enhances every ingredient.
- ½ teaspoon black pepper: Adds warmth and subtle sharpness.
- â…“ cup diced red onion: For crunch and a mild bite.
- 1-2 jalapeños (seeded and diced): Injects fresh heat and balances the creaminess.
- 4 green onions, green parts only (thinly sliced): Bright, fresh, and a bit sweet, for topping.
- ½ cup finely chopped fresh cilantro: A must-have herb for authentic flavor and vibrant green flecks.
- ½ cup Cotija cheese (or queso fresco): Crumbles of salty, crumbly cheese that melt into the creamy salad.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling the farfalle pasta according to the package instructions until it’s tender but still has a nice bite. Once cooked, drain it well and transfer it to a large bowl. Let it cool to room temperature while giving it a gentle stir now and then. This prevents any clumping and sets the stage for all the delicious flavors to blend later.
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 has melted and starts to sizzle, place the ears of corn in the pan in a single layer. Cook them for about 12 to 15 minutes, turning every few minutes until the kernels develop those beautiful dark, smoky char marks. This step is what truly takes the salad from ordinary to spectacular by infusing that unmistakable street-corn flavor.
Step 3: Cut Off the Kernels
Allow the charred corn to cool just enough so you can handle it safely, then carefully slice the kernels off the cobs with a sharp knife. Add the sweet, smoky corn kernels right into the bowl with your cooled pasta. Stir gently to combine, letting the textures marry together beautifully.
Step 4: Prepare the Sauce
In a medium bowl, whisk together mayonnaise, Mexican crema, freshly squeezed lime juice, minced garlic, paprika, optional cayenne pepper, salt, and black pepper. This creamy, tangy dressing is the heart of the recipe, offering the perfect balance to the smoky and spicy components in the salad.
Step 5: Toss Pasta and Corn with Sauce
Pour half of the dressing over the pasta and corn mixture. Add the diced red onion and jalapeños, then toss gently to combine everything without breaking the pasta. Cover and refrigerate the salad to let the flavors mingle and develop while you prepare for serving.
Step 6: Final Assembly
When you’re ready to enjoy, add the remaining sauce, sprinkle in the green onions, fresh cilantro, and crumbled Cotija cheese. Give the salad one last toss for even distribution, then pile it high on your serving dish. It’s now bursting with creamy, spicy, smoky, and fresh notes in every bite.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Fresh garnishes elevate this Mexican Street Corn Pasta Salad Recipe beautifully. Always add extra chopped cilantro and sliced green onions just before serving for a pop of freshness and green color. For an extra creamy layer, sprinkle additional Cotija cheese on top. A wedge of lime on the side invites guests to add a spritz of brightness!
Side Dishes
This salad pairs wonderfully with grilled meats like steak, chicken, or shrimp, making it a versatile side for barbecues and casual dinners. It’s also a fantastic companion to crispy tortilla chips or a simple green salad for a light but satisfying meal.
Creative Ways to Present
Serve the salad in individual mason jars for a charming picnic or potluck option. Or layer it with diced avocado and cherry tomatoes for a colorful, fiesta-style twist. To make it extra fun, try stuffing it into grilled bell peppers or wrapping it in warm tortillas for a totally unexpected but delightful presentation.
Make Ahead and Storage
Storing Leftovers
The Mexican Street Corn Pasta Salad Recipe tastes even better after resting, so leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing.
Freezing
This pasta salad is best enjoyed fresh and does not freeze well due to the creamy dressing and texture changes that can occur. If you must freeze, keep in mind you may lose some of the fresh crunch and creaminess upon thawing.
Reheating
Since it’s a cold pasta salad, reheating is not necessary or recommended. Serve it chilled straight from the fridge for the best flavor and texture experience every time.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn is ideal for its texture and flavor, frozen corn can be a convenient substitute. Just thaw and pat dry before charring in the skillet to get as close as possible to that delicious smoky flavor.
What can I substitute for Mexican crema?
If Mexican crema isn’t available, sour cream is a great alternative. It provides a similar tang and creamy texture, keeping the dressing rich and smooth.
How spicy is this salad?
The heat level is adjustable depending on how many jalapeños or cayenne pepper you add. For less heat, remove the seeds from the jalapeños or omit the cayenne entirely. If you love spice, feel free to add more!
Can I make this salad vegan?
Yes! Swap out the mayonnaise and Mexican crema for vegan versions, use olive oil or a plant-based butter substitute, and omit the Cotija cheese or replace it with a vegan cheese alternative. You’ll still get great flavor.
Does this salad keep well overnight?
In fact, it does! Letting the salad sit overnight allows the flavors to meld beautifully, making it even tastier the next day. Just give it a good stir before serving.
Final Thoughts
There’s something incredibly comforting and satisfying about this Mexican Street Corn Pasta Salad Recipe that makes it a guaranteed hit with everyone who tries it. Whether you’re looking for a new summer salad to jazz up your gatherings or a vibrant side dish that brings bold flavor and color to the table, this recipe checks all the boxes. I encourage you to try making it soon—you’ll find it’s delicious, easy to prepare, and downright addictive in the best way possible.
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 combines the smoky, charred flavor of grilled corn with creamy, tangy Mexican-inspired dressing, fresh herbs, and a touch of heat. Perfect for summer gatherings or as a vibrant side dish, the salad features farfalle pasta tossed with a luscious mixture of mayonnaise, Mexican crema, lime juice, garlic, and spices, all topped with Cotija cheese and fresh jalapeños for a flavorful kick.
Ingredients
Pasta and Corn
- 16 ounces farfalle pasta
- 4 ears of corn (about 3 cups corn kernels)
For Searing the Corn
- 1 tablespoon olive oil
- 2 tablespoons salted butter
Dressing
- â…” cup mayonnaise
- â…” 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 & Herbs
- â…“ 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: Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package directions until al dente. Drain the pasta and transfer it to a large bowl. Stir occasionally as it cools to room temperature to prevent clumping.
- Char the corn: Heat the olive oil and salted butter in a large cast-iron skillet over medium-high heat. Add the ears of corn in a single layer and cook, rotating every few minutes, for 12-15 minutes until the corn is evenly charred and cooked through. Remove from heat and let cool slightly.
- Cut off the kernels: Once the charred corn is cool enough to handle, use a sharp knife to carefully cut the kernels off each cob. Add the kernels to the bowl with the cooled pasta and stir to combine.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, Mexican crema, lime juice, finely minced garlic, paprika, cayenne pepper if using, salt, and black pepper until smooth and well combined.
- Toss pasta and corn with dressing: Pour half of the dressing mixture over the pasta and corn. Add the diced red onion and seeded, diced jalapeños. Toss everything gently until well coated. Cover and refrigerate until ready to serve to allow the flavors to meld.
- Serve the salad: Before serving, add the remaining dressing to the salad along with the sliced green onions, chopped cilantro, and crumbled Cotija cheese. Toss gently but thoroughly to combine all ingredients. Serve chilled or at room temperature, garnished with extra green onions and cilantro if desired.
Notes
- Remove the seeds from jalapeños to control the heat in the salad, or include seeds for extra spice.
- Mexican crema can be substituted with sour cream for a similar creamy texture and tang.
- Using a cast-iron skillet helps achieve a nice char on the corn, but a grill can also be used if preferred.
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- This salad is best served within one day for freshness and optimal texture.
