Go Back
- 8 oz elbow macaroni or cavatappi pasta - 1 cup sweet corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 jalapeño pepper, finely chopped (seeds removed for less heat) - 1/4 cup red onion, finely chopped - 1/2 cup cotija cheese, crumbled (or feta if unavailable) - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil - 2 tablespoons lime juice (freshly squeezed) - 1 teaspoon chili powder - Salt and pepper to taste This pasta salad shines with fresh flavors. The sweet corn brings a burst of sweetness. The red bell pepper adds crunch and color. Jalapeño gives it a nice kick, but you can control the heat. Cotija cheese brings a creamy and salty touch. You can add more fun with these extras: - Avocado for creaminess - Black beans for protein - Cherry tomatoes for added juiciness - Corn chips for crunch Feel free to mix and match! Each addition can change the flavor. If you have allergies, consider these swaps: - Use gluten-free pasta for a gluten-free option. - Swap cotija cheese with dairy-free cheese if lactose intolerant. - Replace jalapeño with bell pepper for a milder taste. These changes help you enjoy this dish without worry. Always read labels to ensure safety. {{ingredient_image_1}} Start by boiling a big pot of salted water. Once it boils, add 8 oz of elbow macaroni or cavatappi pasta. Cook it until it's al dente, following the package directions. When done, drain the pasta and rinse it under cold water. This keeps it from cooking more. Set the pasta aside in a large bowl. If you use fresh corn, grill or sauté it until it gets a nice char. This takes about 5-7 minutes. For frozen corn, just thaw it out. If you have canned corn, drain it well. Add 1 cup of the cooked corn to your bowl with the pasta. Now it's time to mix! Grab your large mixing bowl with pasta and corn. Add in 1 diced red bell pepper, 1 finely chopped jalapeño (remove the seeds for less heat), and 1/4 cup of finely chopped red onion. Toss in 1/4 cup of chopped fresh cilantro too. Give everything a gentle stir to combine. In a separate small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of freshly squeezed lime juice, and 1 teaspoon of chili powder. Add some salt and pepper to taste. This dressing adds a zesty kick to your salad. Pour the dressing over the pasta and veggie mix. Toss it gently so everything gets coated. Fold in 1/2 cup of crumbled cotija cheese, saving a little for garnish. Cover the salad and chill it in the fridge for at least 30 minutes. This helps the flavors blend together nicely. Serve it cool or at room temperature. Enjoy your tasty Mexican Street Corn Pasta Salad! Cooking pasta is simple but key to a great dish. Start with a big pot of salted water. Use about one tablespoon of salt for every four quarts of water. This adds flavor. Bring the water to a rapid boil before adding the pasta. Cook the pasta according to the package directions. It should be al dente, or firm to the bite. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy. To boost the taste, use fresh ingredients. Grilling or sautéing corn gives a nice char. This adds depth and sweetness. You can also add lime zest for extra zing. If you want it spicier, keep the seeds of the jalapeño. Try different herbs, too. Fresh cilantro is a must, but parsley works well if you don't like cilantro. A sprinkle of chili powder adds warmth. Adjust the amount based on your heat preference. Make your salad look great for serving. Use a big, colorful bowl for a nice display. Top the salad with extra cotija cheese. This adds visual appeal and flavor. Add a sprinkle of fresh cilantro on top. You can also place lime wedges on the side. This gives guests a chance to add more zest. Serve it chilled for a refreshing treat. Pro Tips Cook Pasta al Dente: Ensure you cook the pasta just until al dente to maintain a firm texture that holds up well in the salad. Char the Corn: For added depth of flavor, grill or sauté the corn until lightly charred, enhancing its natural sweetness. Customize the Heat: Adjust the heat level by modifying the amount of jalapeño or adding a pinch of cayenne pepper if you like it spicier. Flavor Infusion: Allow the salad to chill for at least 30 minutes to let the flavors meld together for a more delicious taste experience. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian version, keep the cotija cheese. It adds a nice creaminess. If you want a vegan option, swap out the cheese for avocado. Avocado gives a rich texture. You can also use a vegan cheese that melts well. This keeps the flavors bright and fresh. If you love heat, add more jalapeños. For extra spice, include diced serrano peppers. You can also sprinkle in some red pepper flakes. This will kick up the flavor. If you want a smoky taste, try adding chipotle in adobo. Just a little goes a long way! Make this salad your own with seasonal ingredients. In summer, add ripe tomatoes for sweetness. In fall, use roasted butternut squash for a warm flavor. You can also swap out corn for fresh peas in spring. Make sure to adjust your dressing to match the new flavors for a delicious twist! To keep your Mexican street corn pasta salad fresh, place it in an airtight container. Make sure the lid seals well. You can also use plastic wrap to cover the bowl. This keeps the salad from drying out and helps maintain its great flavor. When stored properly, the salad stays good for about 3 to 5 days in the fridge. If you notice any changes in smell or color, it’s best to toss it out. Always check for freshness before eating leftovers. This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently heat it in the microwave. Make sure to stir it well and heat in short bursts. If it seems dry, add a splash of olive oil or lime juice. This will help bring back its creamy texture and bright flavor. Yes, you can make this salad ahead of time. It tastes even better after resting. I recommend chilling it for at least 30 minutes. This allows the flavors to blend well. You can prepare it up to a day in advance. Just cover it tightly and keep it in the fridge. If you can't find cotija cheese, feta cheese works well. Feta has a similar crumbly texture. It also adds a nice salty flavor. Another option is queso fresco, which is milder. You can use any cheese you enjoy, but keep the taste in mind. To make this pasta salad gluten-free, use gluten-free pasta. Look for brands that offer elbow macaroni or cavatappi. You can find these in most grocery stores. Just make sure to check the label. All other ingredients in this salad are naturally gluten-free. Yes, canned corn is a great option. It saves time and is easy to use. Just make sure to drain it well. You can also rinse it to remove extra salt. Canned corn will still add sweetness and texture to your salad. Absolutely! Adding protein makes the salad more filling. Grilled chicken, shrimp, or black beans are great options. You can also add cooked bacon for extra flavor. Just mix in your chosen protein when combining the salad ingredients. This blog post covered how to make a tasty Mexican Street Corn Pasta Salad. We looked at main and optional ingredients, plus ways to swap for allergies. The step-by-step guide included cooking pasta, preparing corn, mixing ingredients, and making the dressing. Remember to follow tips for flavor and presentation. You can even try variations like vegetarian options and spicy additions. Store your leftovers well, and enjoy days later. This salad is perfect for gatherings or a quick meal. Give it a try and enjoy its delicious flavors!

Mexican Street Corn Pasta Salad

A refreshing pasta salad inspired by Mexican street corn, featuring sweet corn, bell peppers, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 oz elbow macaroni or cavatappi pasta
  • 1 cup sweet corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, finely chopped (seeds removed for less heat)
  • 1 4 cup red onion, finely chopped
  • 1 2 cup cotija cheese, crumbled (or feta if unavailable)
  • 1 4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions
 

  • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • If using fresh corn, grill or sauté the kernels until lightly charred (about 5-7 minutes). For frozen corn, simply thaw it. If using canned corn, drain well.
  • In a large mixing bowl, combine the cooked pasta, corn, diced red bell pepper, chopped jalapeño, red onion, and chopped cilantro.
  • In a small bowl, whisk together the olive oil, lime juice, chili powder, and season with salt and pepper to taste.
  • Pour the dressing over the pasta and vegetable mixture. Gently toss until everything is coated well.
  • Fold in the crumbled cotija cheese, reserving a bit for garnish.
  • Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Serve the salad in a large bowl topped with extra cotija cheese and a sprinkle of chopped cilantro. Optionally, garnish with lime wedges on the side for extra zest!
Keyword corn, Mexican, pasta salad, vegetarian