Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is creamy, smoky, tangy, and packed with bold summer flavor. Sweet charred grilled corn, tender pasta, zesty lime, spicy chipotle, and salty cotija cheese come together in a rich, creamy dressing inspired by the classic Mexican esquites de elote. It’s a perfect side dish for cookouts, potlucks, taco nights, or backyard barbecues and tastes even better chilled.
When I first moved to Luxembourg, I was so excited to see so many fields of corn everywhere. I thought wow, this is going to be great, I am going to make grilled corn on the cob, humitas (a type of fresh corn tamales), corn pasta salad, etc. Then I noticed that fresh corn was not commonly available in the supermarkets.
That first summer here, I found a CSA called Letzgrow in Junglinster and when I went to pick up my basket I asked about getting some fresh corn. The owner told me that most of the corn grown in Luxembourg was for animal feed. But they were growing a small amount of sweet corn (for human consumption) and it would be ready soon. I did get some corn from them, and it was so good!
Since then, a French grocery store called Grand Frais has expanded their presence in Luxembourg and usually has fresh sweet corn during the summer months. There are also other farms that grow and sell sweet corn. One of my favorites is A Lill – Haff Famill Peller in Keispelt, you can go and pick your own, however there is a short window of opportunity (usually late August/early September). This is also a great place to find jalapeños, another hard to find ingredient around here.
Ingredient Notes
- Corn: Fresh seasonal corn is best, but you can also use canned or frozen corn if that is all that’s available.
- Olive oil: Used to brush the corn before grilling
- Small pasta: We used orecchiette, you can also use ditalini, elbow (macaroni) pasta, mini farfalle, fusilli, orzo or any other short pasta shape that you prefer.
- Red onion: Add color and crunch
- Jalapeño: For that spicy fresh kick.
- Fresh cilantro: Can be replaced with parsley or basil if you are not a cilantro fan.
- Lime juice: Fresh is best, you can also use lemon juice.
- Mayonnaise: Can be store-bought or homemade.
- Sour cream: Adds tanginess, can also use Mexican style crema if you have it available.
- Ancho chili powder: Adds smokiness and mild heat. Replace with smoked paprika if needed.
- Cumin: For that earthy flavor.
- Chipotles in adobo sauce: For additional kick and that special smoky taste.
- Cotija cheese: Cotija is a Mexican aged cheese, it is salty and hard. Can be replaced with fresh grated parmesan or crumbled feta if you don’t have it available.
- Sea salt / Black pepper
- For topping and serving: Tajín, extra cilantro, extra cotija cheese
Variations of this street corn pasta salad
- Make it extra spicy: Leave some or all of the jalapeño ribs and seeds intact for extra heat. You can also use serrano chilies instead of the jalapeños or add additional chipotles in adobo or a pinch of cayenne pepper.
- Make it mild: Replace the jalapeños with sweet bell peppers, the ancho chili powder with sweet paprika powder, and the chipotles in adobo sauce with roasted piquillo peppers.
- Add protein: Add canned tuna or leftover shredded/grilled chicken.
- Add beans and additional veggies: Add canned black beans (rinsed) for extra fiber. You can also add diced tomatoes, avocados, cucumbers, etc
- Replace the pasta: Use pearl coucous, quinoa or even rice in place of the pasta.
- No mayo version: Try my other corn pasta salad recipe that uses a lemon/lime dressing instead of a mayo/sour cream dressing.
Tips and recommendations
- Make ahead: The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Toss with the salad just before serving for the freshest texture.
- Using frozen or canned corn: Fresh grilled corn gives the best smoky flavor, but frozen roasted corn or canned corn can be substituted in a pinch.
- Oven method for corn: Roast the corn at 400°F for 20–30 minutes, turning halfway through, until tender. Broil for 2–3 minutes at the end for a charred finish.
What to serve with this Mexican corn pasta salad
This pasta salad pairs well with grilled chicken, burgers, tacos, or barbecue dishes and is perfect for potlucks, BBQs and summer gatherings. Some of my favorites dishes to serve with this salad are my chicken a la plancha or these chicken pincho skewers. It also goes great with grilled passion fruit shrimp skewers, these achiote pork chops, or fish tacos.
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may thicken slightly when chilled.
Mexican Street Corn Pasta Salad
Ingredients
- 5 ears of fresh corn
- 2-3 tablespoons olive oil
- 16 oz Orecchiette pasta, cooked according to package instructions and your preference You can also use other small pasta such as ditalini, elbow (macaroni), etc – 450 grams
- 1/4 cup red onion finely diced
- 1 jalapeño, about 1/4 cup, finely diced (seeds and ribs removed)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice 60 ml
- 1 cup mayonnaise 240 ml
- 1/2 cup sour cream 120 ml
- 1 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1-2 chipotles in adobo sauce adjust depending on desired spice level
- 1/2 cup cotija cheese
For topping and serving:
- Tajin
- Extra cilantro
- Extra cotija cheese
Instructions
- Preheat the grill to medium-high heat (350°F–400°F). Brush the corn lightly with olive oil while the grill preheats.
- Place the corn directly on the grill. Cook for 10–20 minutes, rotating occasionally, until the kernels are tender and lightly charred.
- Remove the corn from the grill and allow it to cool slightly. Cut the kernels off the cob and set aside.
- In a medium bowl, whisk together the lime juice, mayonnaise, sour cream, ancho chili powder, cumin, sea salt, black pepper, and chopped chipotles until smooth and creamy.
- In a large mixing bowl, combine the grilled corn, cooked pasta, red onion, jalapeño, cilantro, and 1/3 cup of the cotija cheese.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
- Top with the remaining cotija cheese and any optional toppings such as Tajín, extra cilantro, or additional cotija cheese before serving.
Step by step preparation photos for Mexican Street Corn Pasta Salad:
Additional recipes to try:
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