Mexican Street Corn Pasta Salad

Overhead view of finished pasta salad in large white bowl on marble surface.

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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad made with fresh corn, ditalini pasta, Cotija cheese, jalapeños, and a bold chipotle-lime dressing is a must-try side dish!

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: Mexican Street Corn Pasta Salad, Mexican street corn salad, Street corn salad recipe

Servings:

Calories: 384kcal

Author: LaKita Anderson

Equipment

1 large pot or saucepan
1 cast iron skillet
1 large mixing bowl

Ingredients

Pasta Salad Ingredients:
2 cups ditalini or small shell pasta
2 tablespoons olive oil
3 cups fresh corn kernels (or frozen)
1 large jalapeno, ribs & seed removed, minced
½ bunch fresh cilantro, finely chopped
4 green onions, sliced (green and white parts)
⅓ cup Cotija cheese, crumbled small
1 tablespoon Tajin (chili lime seasoning)
Dressing Ingredients:
½ cup sour cream
½ cup mayonnaise
2 whole chipotle peppers in adobo sauce (just the peppers)
⅓ cup fresh lime juice + zest of 2 limes
2 cloves garlic
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
garnish with additional cilantro, green onions, Cotija cheese, and Tajin (optional)

Instructions

Boil the 2 cups pasta in well-salted water until al dente, according to package instructions. Drain, rinse with cold water, and let it drain completely.
Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, add the 3 cups fresh corn kernels in an even layer.
Cover with a lid and let it cook undisturbed for 5-7 minutes. You should hear popping and smell the corn as it roasts.
Stir and cook for another 3-5 minutes until about half the kernels are browned. Transfer the corn to a large mixing bowl.
While the corn cooks, blend ½ cup sour cream, ½ cup mayo, 2 chipotle peppers, ⅓ cup lime juice, zest of 2 limes, 2 garlic cloves, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until smooth.
Add the drained pasta, 1 jalapeño, ½ bunch cilantro, 4 green onions, ⅓ cup Cotija cheese, and 1 tablespoon Tajín to the mixing bowl with the corn.
Pour about ¾ of the dressing over the salad and mix well. Add more dressing if desired. Garnish with additional cilantro, green onions, Cotija cheese, and Tajin if you prefer. Enjoy!

Notes

- Use frozen corn if needed - If fresh corn isn’t in season, frozen corn works well. Just add it straight to the hot skillet—no need to thaw.

- Avoid canned corn - It tends to be too soft and won’t achieve the same charred texture.

- Blender alternatives - If you don’t have a blender, you can use an immersion blender in a mason jar to make the dressing.

- Control the spice level - This salad has a kick, but it’s not overly spicy. If you prefer a milder flavor, use only one chipotle pepper in the dressing. For extra heat, add more chipotle peppers and keep the seeds and membranes in the jalapeño.

- Serving temperature - The salad can be served warm right after making it or chilled after a few hours in the fridge.

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