Bright, tangy, and full of texture, this Zesty Mexican Street Corn Pasta Salad takes familiar street-corn flavors and turns them into a refreshing pasta dish. Sweet corn, crunchy bell pepper, zesty lime, and salty cotija cheese mingle with creamy mayonnaise and a hint of chili for a bright, satisfying salad. It smells like summer and tastes like a fiesta — creamy, slightly smoky (if you char the corn), and lively with fresh cilantro.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~420 kcal
- Protein: ~13 g
- Carbohydrates: ~56 g
- Fat: ~16 g
- Fiber: ~4 g
- Sugar: ~3 g
- Sodium: ~340 mg
Why Make This Zesty Mexican Street Corn Pasta Salad
This salad is quick, colorful, and crowd-pleasing. It blends creamy and crunchy textures with bright lime and savory cotija. It works as a main for light dinners or as a hearty side at barbecues. The recipe is flexible: use fresh, frozen, or canned corn, swap cheeses, or make it lighter with yogurt. It holds up well on a picnic plate and gets more flavor as it chills.
How to Make Zesty Mexican Street Corn Pasta Salad
Make the salad in a few simple steps: cook and cool the pasta, toss the vegetables and corn together, whisk a tangy mayo-lime dressing, combine everything, and finish with crumbled cotija. Chill briefly to let flavors meld. For extra depth, char the corn first or add a pinch more chili powder.
Ingredients:
- 8 oz pasta (cooked and cooled)
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper (diced)
- 1/4 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, and cilantro. Make sure the pasta is cooled so the dressing does not become thin.
Step 2: Mixing
In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined.
Step 3: Cooking
Pour the dressing over the pasta mixture and toss until well combined. (No heat is needed here—this step blends flavors and coats the pasta.)
Step 4: Finishing
Sprinkle cotija cheese on top and serve chilled. Taste and adjust salt, pepper, or lime as needed before serving.
How to Serve Zesty Mexican Street Corn Pasta Salad
Serve chilled or at room temperature. It pairs well with grilled meats, tacos, or as a hearty picnic side. Garnish with extra cilantro, a lime wedge, or a sprinkle of smoked paprika for color. For a party, serve in a large bowl with lime wedges on the side so guests can add brightness to taste.
How to Store Zesty Mexican Street Corn Pasta Salad
- Refrigerator: Store in an airtight container for 3–4 days. Stir before serving.
- Freezer: Not recommended (mayonnaise and fresh vegetables change texture when frozen).
- Make-ahead tip: Keep the dressing separate for up to 24 hours and toss before serving to keep textures bright.
Expert Tips for Perfect Zesty Mexican Street Corn Pasta Salad
- Cool the pasta completely before adding dressing to avoid thinning the sauce.
- Char the corn on a hot skillet or grill for 3–4 minutes for smoky flavor.
- Use Greek yogurt or half yogurt/half mayo for a lighter dressing.
- Taste for salt before adding cotija; the cheese is salty and raises sodium.
- Chop vegetables uniformly so every bite is balanced.
- Add avocado right before serving to prevent browning.
Delicious Variations
- Grilled Corn & Jalapeño: Char corn and add finely diced jalapeño for heat.
- Bean Boost: Stir in a can of black beans (rinsed) for extra protein and fiber.
- Vegan: Use vegan mayo and swap cotija for crumbled tofu or vegan feta.
- Creamy Chipotle: Add 1–2 teaspoons chipotle in adobo to the dressing for a smoky spice.
- Mediterranean Twist: Replace cotija with feta and add chopped cucumber and olives.
Frequently Asked Questions
Q: Can I use frozen or canned corn?
A: Yes. Thaw and drain frozen corn, then pat dry. Rinse and drain canned corn well. For best flavor, quickly char canned or thawed corn in a hot skillet for 3–4 minutes.
Q: How long does this salad keep in the fridge?
A: Store in an airtight container for 3–4 days. Textures soften over time; add fresh cilantro and a squeeze of lime before serving to refresh flavors.
Q: Can I make this ahead for a party?
A: Yes. Prepare the salad a few hours ahead and chill. For the freshest texture, keep dressing separate and toss just before serving, or add a bit more salt and lime if flavors mellow.
Q: Can I substitute cotija cheese?
A: Yes. Feta or queso fresco work well. For a dairy-free option, use crumbled firm tofu or a vegan cheese substitute.
Q: How can I make it lighter?
A: Replace some or all of the mayonnaise with plain Greek yogurt, use lighter mayo, or reduce the amount of cheese. Increase lime and herbs to boost flavor without extra fat.
Q: Is this good warm?
A: It’s best chilled or at room temperature. Warm pasta will soften the vegetables and make the salad saucier, which some may prefer, but chilling highlights the bright flavors.
Conclusion
This Zesty Mexican Street Corn Pasta Salad is a bright, easy dish that brings fresh textures and bold flavors to any meal. It’s flexible, quick to toss together, and perfect for weeknight dinners or summer gatherings. For another take and extra tips, see Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron. Give it a try—you’ll love how the lime, chili, and cotija come together in every bite.
Print
Zesty Mexican Street Corn Pasta Salad
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and tangy pasta salad featuring sweet corn, crunchy bell pepper, zesty lime, and creamy cotija cheese.
Ingredients
- 8 oz pasta (cooked and cooled)
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper (diced)
- 1/4 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, and cilantro. Ensure the pasta is cooled to prevent thinning the dressing.
- In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until thoroughly combined.
- Sprinkle cotija cheese on top and serve chilled. Adjust salt, pepper, or lime to taste before serving.
Notes
For extra depth, char the corn first or add more chili powder. This salad can also be made lighter by using yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 15mg
