Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: vegetable oil for brushing; 4 ears corn husks removed; 8 ounces ditalini pasta; ½ cup greek yogurt; ¼ cup sour cream; ¼ cup mayonnaise; 2 tablespoons lime juice (about 1 lime); 2 tablespoons fresh cilantro, chopped; 1-2 teaspoons hot sauce; 1 large green bell pepper, diced; 3 green onions, sliced thin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ cup cotija cheese (or feta), plus extra for topping; ¼ cup fresh cilantro, chopped, plus extra for garnish; salt and pepper to taste

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Mexican street corn pasta salad is a delightful fusion dish that bursts with vibrant flavors, reminiscent of the classic Mexican street food, elote. This pasta salad features tender ditalini pasta, juicy grilled corn, and a creamy dressing that combines Greek yogurt, sour cream, and zesty lime. The addition of fresh cilantro, smoky spices, and cotija cheese takes this dish to a whole new level. Perfect for potlucks, picnics, or even a light weekday dinner, it’s easy to prepare and impressively delicious.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mexican Street Corn Pasta Salad
Storing & Reheating
Chef’s Helpful Tips
Mexican Street Corn Pasta Salad

I remember the first time I tried this dish at a summer barbecue. The combination of flavors—from the charred sweetness of grilled corn to the tangy, creamy dressing—was nothing short of amazing. It made me realize that pasta salads aren’t just for picnics or barbecues; they can be exciting and adventurous. If you’re craving something refreshing yet hearty, this Mexican street corn pasta salad will hit the spot. Trust me, once you try it, you’ll want to whip it up all summer long.

Why You’ll Love This Recipe

Simple & Quick: Under 30 minutes to make, perfect for a last-minute side dish.
Irresistible Flavor: The combination of grilled corn, lime, and spices offers a deliciously fresh and smoky taste.
Eye-Catching Appeal: Vibrant colors from fresh veggies make it as stunning as it is tasty.
Flexible Serving: Great as an appetizer or main dish for any gathering.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.

Ingredients You’ll Need

Vegetable oil for brushing: Used to grill the corn until it’s perfectly charred. Any neutral oil will do.
4 ears corn, husks removed: Fresh corn adds sweetness and tenderness when grilled.
8 ounces ditalini pasta: This small pasta shape holds the dressing and ingredients well.
½ cup Greek yogurt: Thick and creamy, it adds a nutritious base to the dressing.
¼ cup sour cream: Enhances the creaminess while providing a slight tang.
¼ cup mayonnaise: Brings richness and helps to bind the salad together.
2 tablespoons lime juice (about 1 lime): Fresh lime juice elevates the flavor profile with brightness.
2 tablespoons fresh cilantro, chopped: Adds an aromatic, refreshing taste that pairs beautifully with the corn.
1-2 teaspoons hot sauce: Adjust according to your spice preference for that necessary kick.
1 large green bell pepper, diced: Adds crunch and a pop of color.
3 green onions, sliced thin: Provides a sharp, fresh contrast to the creamy components.
1 teaspoon smoked paprika: Infuses a subtle smokiness, echoing the flavors of grilled corn.
1 teaspoon chili powder: Adds depth and a bit of heat.
½ cup cotija cheese (or feta), plus extra for topping: This crumbly cheese lends a salty flavor and delicious creaminess.
¼ cup fresh cilantro, chopped, plus extra for garnish: A grassy, fresh finish that brightens each bite.
Salt and pepper to taste: Essential for enhancing all the flavors in the salad.

How to Make Mexican Street Corn Pasta Salad

Grill the Corn: Preheat a grill pan over medium-high heat. Brush the corn with vegetable oil on all sides and grill for 4-6 minutes, turning occasionally until it’s slightly charred with beautiful grill marks. Once done, set aside to cool, then slice the kernels off the cob using a sharp knife.
Cook the Pasta: In a large pot of boiling salted water, cook the 8 ounces of ditalini pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
Make the Dressing: In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons lime juice, chopped cilantro, and hot sauce. Season with salt and pepper to taste, ensuring it’s a balanced combination.
Combine Ingredients: In a large mixing bowl, mix the cooked pasta, grilled corn kernels, diced green bell pepper, sliced green onions, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and ½ cup crumbled cotija cheese. Gently fold in ¼ cup chopped cilantro for that extra freshness we all love.
Dress the Pasta Salad: Pour the creamy dressing over the pasta mixture, tossing gently until everything is evenly coated. Feel free to taste and adjust seasoning with more salt, pepper, or hot sauce if desired.
Chill: Cover the bowl and refrigerate for at least 30 minutes to let all those delicious flavors meld together.
Serve: Before serving, garnish with extra cotija cheese, a sprinkle of smoked paprika, a dash of chili powder, and more chopped cilantro. It pairs wonderfully with lime wedges on the side for those who love an extra zing.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. While it’s best enjoyed fresh, you can keep it at room temperature for no more than 2 hours if serving at a party. Unfortunately, the texture might change when frozen, so it’s best consumed chilled. If you need to refresh it, simply stir in a splash of lime juice or more yogurt before serving.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should be al dente to maintain its structure in the salad.
If you prefer more heat, try adding diced jalapeños for an extra kick.
Use fresh corn when it’s in season for the sweetest flavor.
Feel free to customize with other vegetables like cherry tomatoes or diced jalapeños.
Make it a day ahead to let the flavors deepen; just be mindful of the freshness of the ingredients.

This vibrant Mexican street corn pasta salad hits all the right notes. It’s easy to throw together, bursting with flavor, and makes for a delightful dish any time of year. Don’t hesitate to swap out ingredients based on your preferences—creativity in the kitchen is where the fun happens!

Recipe FAQs

Can I make this pasta salad ahead of time?

Absolutely! This salad can be made up to a day in advance. Allowing the flavors to meld overnight in the fridge can enhance the overall taste. Just be sure to keep the salad covered to maintain freshness.

What if I can’t find cotija cheese?

If cotija cheese isn’t available, crumbled feta cheese is a great substitute. You can also use ricotta salata for a similar texture and saltiness.

How can I make this salad gluten-free?

To make a gluten-free version of Mexican street corn pasta salad, simply substitute regular ditalini pasta with a gluten-free alternative, such as brown rice pasta or quinoa pasta.

Can I add protein to this pasta salad?

Absolutely! Grilled chicken, shrimp, or black beans would all make delightful additions to turn this side dish into a more filling main course. Enjoy the flexibility of this lovely salad!

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Mexican Street Corn Pasta Salad

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Author: Peter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling and Mixing
Cuisine: Mexican

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Description

Savor the irresistible flavor of this Mexican Street Corn Pasta Salad, blending fresh corn, creamy yogurt, and spices. Perfect for a quick dinner or a healthy meal, it’s simple to prepare and incredibly delicious!

Ingredients

Scale

vegetable oil for brushing
4 ears corn husks removed
8 ounces ditalini pasta
½ cup greek yogurt
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons lime juice (about 1 lime)
2 tablespoons fresh cilantro, chopped
1–2 teaspoons hot sauce
1 large green bell pepper, diced
3 green onions, sliced thin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ cup cotija cheese (or feta), plus extra for topping
¼ cup fresh cilantro, chopped, plus extra for garnish
salt and pepper to taste

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Instructions

Preheat a grill pan over medium-high heat and brush the corn with vegetable oil.
Grill the corn for 4-6 minutes, turning occasionally, until charred. Set aside to cool and then cut the kernels off the cob.
Cook the ditalini pasta according to package instructions, then drain and rinse under cold water to cool.
In a bowl, whisk together Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and hot sauce. Season with salt and pepper.
In a large mixing bowl, combine pasta, grilled corn kernels, diced green bell pepper, sliced green onions, smoked paprika, chili powder, crumbled Cotija cheese, and chopped cilantro.
Pour the dressing over the pasta mixture and toss to coat.
Taste and adjust seasoning with additional salt, pepper, or spices if needed.
Cover and refrigerate for at least 30 minutes before serving.
Garnish with extra cheese, smoked paprika, chili powder, and chopped cilantro. Serve with lime wedges, and enjoy!

Notes

Use fresh corn for the best flavor. Canned corn can be used in a pinch but will not have the same charred taste.
Feel free to adjust the amount of hot sauce depending on your spice preference.
This salad is best enjoyed chilled, so make it ahead of time for gatherings.