You know that feeling at a potluck when you see another boring pasta salad? The one with the sad bits of celery and the bland dressing. We’ve all been there.
This Mexican Street Corn Pasta Salad is the exact opposite of that. I’m going to show you how to make a crowd-pleasing, flavor-packed salad that people will actually be excited to eat. It’s got that creamy, tangy, slightly spicy thing going on that makes street corn so good, but in a big, shareable bowl.
What You’ll Need
Let’s get our ingredients lined up first. Getting everything measured out before you start is a little trick I learned in busy kitchens. It’s called ‘mise en place’ if you want to be fancy, but I just call it ‘not panicking later’.
For the Pasta Salad
| Ingredient | Amount |
|---|---|
| Rotini pasta | 1 lb box |
| Corn | 4 ears, shucked |
| Olive oil | 1 tbsp |
| Red onion | ½, finely diced |
| Cilantro | ½ cup, chopped |
| Cotija cheese | ½ cup, crumbled |
| Jalapeño (optional) | 1, minced |
For the Creamy Dressing
| Ingredient | Amount |
|---|---|
| Mayonnaise | ½ cup |
| Sour cream (or Greek yogurt) | ½ cup |
| Lime | 1, juiced |
| Garlic | 2 cloves, minced |
| Chili powder | 1 tsp |
| Smoked paprika | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
The Tools for the Job
You don’t need anything too crazy for this recipe, which is one of the reasons I love it.
- A large pot for boiling pasta
- A colander to drain it
- A large skillet or grill pan
- A big mixing bowl (bigger than you think you need)
- A small bowl for the dressing
- A whisk
- A sharp knife and cutting board
How to Make This Awesome Salad (Step-by-Step)
Alright, let’s get cooking. Don’t just read the steps, try to see what’s happening. Cooking is all about looking and smelling, not just timing.
Step 1: Get a big pot of water on the stove and salt it really well. It should taste like the ocean. This is your only chance to season the pasta itself, so don’t be shy.
Step 2: While the water heats up, let’s cook the corn. You can grill it on a barbecue for a few minutes per side, or use a hot skillet on the stove with a little olive oil. You want some nice char on the kernels—that’s where the flavor is.
Step 3: Once the corn is cool enough to handle, stand it up on its end in a big bowl and carefully slice the kernels off the cob with a sharp knife. Doing it in a bowl stops the kernels from flying all over your kitchen.
Step 4: By now, your pasta water should be boiling. Dump in the rotini and cook it according to the package directions. Usually about 8-10 minutes for that perfect ‘al dente’ bite.
Step 5: While the pasta cooks, make the dressing. In a small bowl, just whisk together the mayo, sour cream, lime juice, minced garlic, chili powder, paprika, salt, and pepper. Give it a taste. Need more salt? More lime? Now’s the time to fix it.
Step 6: When the pasta is done, drain it in a colander. Don’t rinse it! The starch on the noodles helps the dressing stick. Let it cool for just a minute or two.
Step 7: Time to assemble. In your big mixing bowl, combine the slightly warm pasta, the charred corn, the diced red onion, chopped cilantro, and the minced jalapeño if you’re using it.
Step 8: Pour about half of the dressing over the salad and give it a good toss. I always start with half because you can add more, but you can’t take it out. Add more dressing until it looks perfectly creamy for you.
Step 9: Gently fold in the crumbled cotija cheese. Top with a little extra cilantro and a sprinkle of chili powder to make it look nice. You can serve it right away or chill it in the fridge.
Pro Tips From My Kitchen
After making this a hundred times, I’ve learned a few things that make a big difference.
- Don’t Use Canned Corn. I know it’s easy, but you will lose all that amazing charred flavor. Frozen corn that you char in a skillet is a decent backup, but fresh is always best.
- Make the Dressing First. This lets the flavors hang out and get to know each other. The garlic and spices will blend into the mayo and sour cream, making the whole thing taste better.
- Salt Your Pasta Water. I said it before, but I’ll say it again. It’s the most common mistake home cooks make. It makes a world of difference between a bland dish and a flavorful one.
- Dress the Pasta While It’s Warm. Not hot, but warm. The noodles absorb the dressing so much better this way. It’s a game-changer.
Swaps and Fun Variations
This recipe is a great starting point, but feel free to play with it.
- Add Protein: Grilled chicken, shrimp, or a can of black beans (rinsed well) are awesome in this.
- Change the Cheese: If you can’t find cotija, crumbled feta is a great substitute. Even a sharp parmesan can work in a pinch.
- Up the Veggies: Diced bell peppers, avocado, or some black olives are great additions for more color and texture.
- Make it Spicier: Leave the seeds in your jalapeño, add a pinch of cayenne pepper to the dressing, or drizzle with your favorite hot sauce.
Making It Ahead of Time
You can totally make this ahead. It’s actually better if you let it sit for at least an hour in the fridge so the flavors can meld.
If you’re making it a day in advance, I’d suggest keeping the dressing separate and tossing it all together right before you serve. This keeps everything fresh and stops the pasta from getting too soft. The chopped cilantro and cheese should also be added at the last minute.
What to Do With Leftovers
Leftovers? If you have any, they’ll keep in an airtight container in the fridge for up to 3 days.
The pasta might soak up a bit of the dressing overnight. You can freshen it up with a squeeze of lime juice or a small spoonful of sour cream to make it creamy again. I sometimes eat it cold right out of the fridge for lunch the next day.
Let’s Talk Nutrition (The Boring But Good Stuff)
This is a pasta salad, so it’s meant to be a treat. But you can make a few tweaks if you want.
- For a Lighter Version: Use plain Greek yogurt instead of sour cream (or do half and half). You can also use a light mayonnaise.
- For Gluten-Free: Just use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.
- For Dairy-Free: This one is tougher. You’d need to use a dairy-free sour cream and a vegan mayo, and skip the cotija cheese or find a plant-based alternative.
What Goes With This? (Pairing Ideas)
This salad is a total rockstar on its own, but it plays well with others too. It’s perfect for summer barbecues alongside grilled chicken, steak, or burgers. I also love serving it with some simple pulled pork tacos. Or honestly, just a bag of tortilla chips for scooping.
Frequently Asked Questions (You Asked, I Answered)
Q1. Can I use frozen corn?
Ans: Yes, it’s the next best thing to fresh. Just make sure you thaw it completely and pat it dry before charring it in a hot skillet.
Q2. My dressing seems thin. How can I fix it?
Ans: It will thicken up a bit in the fridge. If it’s still too thin, you can add another spoonful of mayonnaise or sour cream to help it out.
Q3. Is this recipe spicy?
Ans: It has a very mild kick from the chili powder. The real heat comes from the optional jalapeño, so you can control it completely.
Q4. Why did my salad get dry in the fridge?
Ans: Pasta loves to soak up dressing. Just stir in a spoonful of sour cream or a big squeeze of lime juice before serving leftovers to bring it back to life.
Wrapping Up
So there you have it. A pasta salad that won’t get pushed to the back of the picnic table. It’s simple, full of flavor, and pretty hard to mess up if you follow the steps. The best part is seeing your friends’ faces when they take their first bite.
Give it a try and let me know how it goes in the comments below. Did you add anything fun? Have any questions? I’d love to hear about it.