Mexican Street Corn Pasta Salad

The sun-soaked streets of Mexico inspire a delightful twist in this Mexican Street Corn Pasta Salad. Bursting with flavors and vibrant colors, this dish takes just 30 minutes to prepare and is perfect for warm weather gatherings, picnics, or even a light weeknight meal. The addition of roasted corn and a tangy dressing brings a refreshing touch that makes this recipe a standout.

This recipe is perfect for anyone looking for a refreshing and hearty salad. It’s an excellent choice for summer barbecues, potlucks, or as a satisfying side dish to complement your favorite grilled meats. This pasta salad can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The combination of roasted corn and fresh vegetables offers a delightful crunch.
• A creamy dressing made with Greek yogurt keeps the dish light and healthy.
• It comes together in just 30 minutes, making it a quick meal solution.
• Vibrant colors make it an attractive addition to any meal spread.

What You’ll Need

Here’s what you’ll need for this delicious pasta salad.

For the Salad

• 8 oz pasta, such as rotini or penne
• 2 cups roasted corn, fresh or canned
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped

For the Dressing

• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

For extra flavor, consider using fresh corn if available.

Substitutions & Swaps

• Use feta cheese instead of cotija.
• Swap lime juice for lemon juice.
• Use any pasta shape you prefer.
• Greek yogurt can be replaced with sour cream.

How to Make It

Follow these simple steps to create the salad.

Cook the Pasta

Cook the pasta according to package instructions. Drain and let cool.

Mix the Salad Ingredients

In a large bowl, mix together the roasted corn, cherry tomatoes, red onion, cilantro, and cotija cheese.

Whisk the Dressing

In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, salt, and pepper.

Combine Ingredients

Add the cooled pasta to the vegetable mixture and pour the dressing over it.

Toss Together

Toss everything together until well combined.

Chill Before Serving

Chill in the refrigerator for at least 30 minutes before serving. Enjoy as a side dish or a light meal.

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: No, pasta doesn’t freeze well.
Reheat: Toss gently with a bit of oil and serve cold.

Tips for Best Results

• Roast the corn if using fresh for an enhanced flavor profile.
• Ensure the pasta is cooled completely before combining with other ingredients.
• Adjust lime juice to taste for desired tanginess.
• Serve chilled for the best flavor experience.

Serving Suggestions

• Pair with grilled chicken or fish for a balanced meal.
• Serve alongside chips and guacamole for a festive spread.
• Perfect for summer gatherings or barbecues.