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- 8 oz pasta (fusilli or penne) - 2 cups fresh corn kernels or 1 can of corn - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/2 cup crumbled cotija cheese or feta cheese - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste I love how each ingredient in this dish adds a special touch. The pasta serves as the base. I suggest fusilli or penne because they hold the flavors well. Fresh corn brings a sweet crunch, while canned corn works just fine if you’re in a hurry. The red bell pepper adds a pop of color and sweetness. The small red onion gives a mild bite. If you like heat, the minced jalapeño is a must. Cotija or feta cheese adds creaminess and saltiness. Cilantro brings freshness and a burst of flavor. The dressing, made of mayonnaise, lime juice, and chili powder, ties everything together. Adjust the salt and pepper to your taste. Each bite will be a vibrant mix of flavors! - Large mixing bowl - Grill (if using fresh corn) - Whisk or fork for dressing - Measuring cups and spoons You will need a large mixing bowl to combine all the ingredients. If you choose fresh corn, a grill helps to char it nicely. A whisk or fork is perfect for mixing the dressing. Make sure you have measuring cups and spoons for accuracy. Each tool plays a key role in creating this tasty salad! Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 oz of pasta. I prefer fusilli or penne for this salad. Cook the pasta as per the package instructions. It usually takes about 8-10 minutes. Check the pasta for doneness; it should be al dente. Drain the pasta in a colander and rinse it under cold water. This stops the cooking and cools the pasta down. Set it aside while you prepare the other ingredients. You can use fresh corn or canned corn for this recipe. If you choose fresh corn, grill it on a hot grill for about 3-4 minutes. Look for a nice char on the kernels. Once done, let it cool a bit. Cut the kernels off the cob. If you use canned corn, simply drain it and rinse. Both options work well, but grilled corn gives a nice smoky flavor. In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, finely chopped red onion, and minced jalapeño. Don’t forget the crumbled cotija cheese; it adds a creamy touch. Next, make the dressing. In a separate small bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of lime juice, and 1 teaspoon of chili powder. Add salt and pepper to taste. This dressing brings all the flavors together. Pour the dressing over the pasta salad mix. Toss everything gently until well coated. Fold in the chopped cilantro at the end for a fresh burst. Once mixed, taste the salad and adjust any seasoning if needed. To let the flavors meld, chill the salad in the fridge for at least 30 minutes. This step is key for a flavorful dish. When ready to serve, scoop the salad into a colorful bowl. For a fun touch, garnish with extra cilantro and cotija cheese. You can also add lime wedges on the side for extra zest! To grill corn well, heat your grill first. Use medium-high heat for a good char. Place the corn on the grill and turn it every few minutes. Cook for about 3-4 minutes until it has nice grill marks. If the corn is fresh, this adds a smoky taste. Let the corn cool before cutting off the kernels. For the pasta, follow the package instructions. Cook it until it is al dente. This means it should be firm but not hard. After cooking, drain the pasta and rinse it with cold water. This stops the cooking process and cools it down quickly. Add flavor with fresh herbs. Consider using parsley or green onions for a twist. You can also try spices like cumin or smoked paprika. These will give your salad a new depth of taste. For dressings, you can swap mayonnaise for Greek yogurt for a lighter option. A vinaigrette made with olive oil and vinegar can also work well. Experiment with these alternatives to find your favorite. Serve the salad in a colorful bowl to make it eye-catching. Sprinkle extra cotija cheese on top for a creamy finish. Add a handful of cilantro for a fresh look. Lime wedges on the side add a nice touch and let guests add their own zing. This not only makes the dish pretty but also enhances the flavors. {{image_2}} If you want to swap some ingredients, there are great options. For a gluten-free version, try using gluten-free pasta. Many brands offer tasty choices that work well. For a dairy-free option, substitute the cheese. Use a plant-based cheese or skip it altogether. You can also make the dressing using a dairy-free mayonnaise. This keeps the flavor while catering to dietary needs. For added protein, you can mix in grilled chicken or shrimp. Both options bring a nice flavor and texture. To make it vegetarian, use black beans or chickpeas. They add protein and make the salad more filling. To change the flavor, think about Southwest-style additions. You can add avocado or diced tomatoes for freshness. Another idea is to throw in some lime zest for a zesty kick. For a tropical twist, try adding diced mango or pineapple. This gives a sweet contrast to the savory flavors in the salad. You can also mix in some coconut flakes for a fun touch. To keep your Mexican street corn pasta salad fresh, store it in an airtight container. Cover it tightly to prevent air from getting in. This helps maintain its taste and texture. Place the container in the fridge right after serving. If you have a larger batch, you can divide it into smaller containers. This makes it easy to grab a quick meal later. Your pasta salad can last in the fridge for about 3 to 5 days. After that, the corn and veggies may start to lose their crunch. If the dressing separates or the salad looks off, it is best to toss it. Always check for any signs of spoilage before eating leftovers. You can freeze pasta salad, but with some caveats. Pasta can become mushy once thawed. If you decide to freeze it, leave out the dressing and cheese. Instead, mix these in after thawing. To freeze, place the salad in a freezer-safe container. It should last for about 1 to 2 months. When ready to eat, thaw it overnight in the fridge. Mexican Street Corn Pasta Salad is a fun and tasty dish. It mixes pasta with fresh corn, peppers, and cheese. You can use fusilli or penne pasta. I love using fresh corn, but canned corn works, too. This salad also has diced red bell pepper, chopped red onion, and minced jalapeño for a kick. The creamy dressing includes mayonnaise, lime juice, and chili powder. Finally, crumbled cotija cheese adds a rich flavor. Fresh cilantro gives it a bright touch. Yes, you can make this salad ahead of time. It tastes even better after chilling in the fridge. I suggest making it a few hours before serving. This way, the flavors mix well. Just cover it tightly in the fridge. If you want to save time, cook the pasta and corn ahead. Then, mix everything together just before serving. This salad pairs well with many dishes. You can serve it with grilled meats like chicken or steak. It also goes great with tacos or BBQ. For a light meal, serve it with a fresh green salad. Chips and salsa make a fun side, too. You can even enjoy it alone as a tasty lunch. To make it spicier, add more jalapeño or a pinch of cayenne pepper. You can also try hot sauce in the dressing. Another great idea is to use pepper jack cheese instead of cotija. Taste as you go to find your perfect heat level. This blog explored making a Mexican Street Corn Pasta Salad. We covered the main ingredients, equipment needed, and provided step-by-step instructions. You learned tips for perfect texture, flavor boosters, and presentation ideas. We also discussed variations and storage methods. Enjoy experimenting with flavors and ingredients. This salad is a great dish for gatherings, meal prep, or simply a delicious side. Trust me, your taste buds will thank you!

Mexican Street Corn Pasta Salad

Dive into the vibrant flavors of summer with this Mexican Street Corn Pasta Salad! Bursting with fresh ingredients like grilled corn, red bell pepper, and creamy cotija cheese, this dish is perfect for picnics or BBQs. With a zesty lime dressing that ties it all together, this easy recipe is a must-try. Click through to get the full recipe and impress your guests with this colorful and delicious salad today!
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Ingredients
  

8 oz pasta (preferably fusilli or penne)

2 cups fresh corn kernels (or 1 can of corn, drained)

1 red bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, deseeded and minced

1/2 cup crumbled cotija cheese (or feta cheese)

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Begin by cooking the pasta according to package instructions. Drain and set aside to cool.

    If using fresh corn, grill the corn on a preheated grill for about 3-4 minutes until slightly charred. Allow to cool, then cut the kernels off the cob. If using canned corn, skip this step.

      In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, minced jalapeño, and crumbled cotija cheese.

        In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper to create a dressing.

          Pour the dressing over the pasta salad ingredients and toss until everything is well coated.

            Gently fold in the chopped cilantro for added freshness.

              Taste and adjust seasoning if necessary.

                Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve in a large, colorful bowl, and garnish with extra cilantro and cotija cheese. You can also add lime wedges on the side for an extra pop of flavor!