Name: Mexican Street Corn Pasta Salad with Grilled Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 ears corn (husks removed); 1 tablespoon vegetable oil (or avocado oil); 0.5 lb ditalini pasta; Salt (to taste); 1 large green bell pepper (seeded, finely diced); 2 large green onions (thinly sliced/chopped); 1 tablespoon chopped cilantro; 2 tablespoons chopped cilantro (or more if desired); Lime slices (for garnish); ¾ cup crumbled feta cheese; ½ cup Greek yogurt; ½ cup sour cream; ¼ cup mayonnaise; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 2 tablespoons lime juice; 1 ½ teaspoon Sriracha

Jump to Recipe· 3.9 from 13 reviews

If you love the idea of combining the bold, smoky flavors of Mexican street corn with a refreshing pasta salad, you are in for a real treat. The Mexican Street Corn Pasta Salad with Grilled Corn Recipe is a vibrant and delicious dish that perfectly balances smoky grilled corn, creamy dressing, and a zing of lime, all tossed with tender ditalini pasta. It’s a colorful, crowd-pleasing salad that brings the fun essence of Mexican street food right to your table while being simple enough for a quick weeknight meal or a standout side for your next gathering.

Ingredients You'll Need

Four grilled corn cobs with charred black spots line up horizontally in a black grill pan with an orange handle in the center. Around the pan, on a dark wooden surface, are small bowls with red spices, green chopped herbs, and white cheese. Bright lime halves and colorful peppers add green and red accents. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because each ingredient plays an important role in creating the perfect blend of flavors and textures. From the smoky grilled corn to the creamy, tangy dressing, every item is essential and easy to find. Here’s what you’ll need:

4 ears corn: Fresh corn is the star, delivering a sweet and smoky crunch once grilled.
1 tablespoon vegetable oil (or avocado oil): Used to brush the corn before grilling; avocado oil adds a nice subtle flavor.
0.5 lb ditalini pasta: Small, tube-shaped pasta that holds the dressing and corn perfectly.
Salt: Enhances all the natural flavors, added to taste.
1 large green bell pepper: Finely diced for a fresh bite and vibrant color contrast.
2 large green onions: Adds a mild oniony crunch without overpowering the salad.
1 teaspoon smoked paprika: Brings a smoky depth that complements the charred corn beautifully.
1 teaspoon chili powder: Adds a subtle kick and warmth to the dish.
¾ cup crumbled feta cheese: Offers a creamy, salty tang that brightens the salad.
1 tablespoon chopped cilantro: Fresh herbaceous notes that tie the flavors together.
Lime slices: For garnish and an extra fresh citrus zing at serving.
½ cup Greek yogurt: Base of the creamy dressing, lending tang and silkiness.
½ cup sour cream: Adds richness and smooth texture.
¼ cup mayonnaise: Brings creaminess and helps the dressing cling to the pasta and veggies.
2 tablespoons lime juice: Injects a fresh, zesty brightness that livens the whole salad.
2 tablespoons chopped cilantro: Mixed into the dressing for freshness throughout.
1 ½ teaspoon Sriracha: A subtle spicy kick that balances the creamy components.

How to Make Mexican Street Corn Pasta Salad with Grilled Corn Recipe

Step 1: Grill the Corn

The magic starts with grilling your corn over medium-high heat. Brush each ear with avocado (or vegetable) oil to ensure the kernels char perfectly without sticking. Grill each side for around 4 to 6 minutes until gorgeous grill marks and a smoky aroma develop. This smoky flavor is what sets the Mexican Street Corn Pasta Salad with Grilled Corn Recipe apart from the usual pasta salads.

Step 2: Remove Corn Kernels

Once the corn cools enough to handle, carefully slice off the kernels with a sharp knife. These juicy, charred kernels will add crunchy texture and a sweet, smoky flavor explosion to every bite.

Step 3: Cook the Pasta

In a pot of generously salted boiling water, cook the ditalini pasta until al dente, which means tender but still firm to the bite. After draining, set the pasta aside and allow it to cool slightly so it’s ready to soak up the creamy dressing without becoming mushy.

Step 4: Prepare the Dressing

Whisk together Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha in a bowl. This creamy dressing packs creamy tang, herbal brightness, and a touch of heat—all essential to making the salad irresistibly delicious.

Step 5: Combine Salad Ingredients

In a large mixing bowl, toss the cooked pasta, grilled corn kernels, finely diced green bell pepper, sliced green onions, and fresh cilantro with the dressing. The colorful ingredients and flavors blend in harmony creating the classic Mexican Street Corn Pasta Salad with Grilled Corn Recipe flavor profile you’ll crave again and again.

Step 6: Add Finishing Touches

Top the salad with crumbled feta cheese, then sprinkle smoked paprika, chili powder, and additional chopped cilantro for an extra pop of flavor and color. Chill the salad in the refrigerator for at least 30 minutes to let all those flavors meld beautifully before serving.

Step 7: Serve with Lime Slices

Garnish each serving with fresh lime slices for a little citrus squeeze that will brighten every forkful and make this salad even more vibrant on the plate.

How to Serve Mexican Street Corn Pasta Salad with Grilled Corn Recipe

A white round plate holds a mixture with two main layers: the bottom layer is creamy and light beige with small ditalini pasta mixed in, and the top layer is bright yellow grilled corn kernels with black grill marks, scattered with crumbled white cheese, fresh green chopped herbs, and a sprinkle of red chili powder. Three lime wedges, two stacked and one separate, rest on top near the edge of the plate. Two forks with wooden handles are placed inside the dish on the left side, partially resting on the creamy pasta and corn mix. Around the plate, there are lime slices on a textured light grey plate to the top left, small bowls containing grilled corn and salt with pepper, several red and green peppers, fresh green parsley, and a mustard-colored cloth beneath a small bowl filled with white cheese on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few lime wedges, extra cilantro sprigs, or a sprinkle of crumbled feta right before serving elevates the salad visually and flavor-wise. For a touch of smoky heat, dust on a tiny bit of cayenne pepper or smoked paprika.

Side Dishes

This salad pairs beautifully with grilled meats like spicy chicken or steak, or alongside simple tacos and quesadillas for a complete Mexican-inspired meal. It also shines as a fresh side for barbecues or summer picnics.

Creative Ways to Present

Try serving the salad chilled in small mason jars for portable lunch options, or arranged on a big platter topped with extra grilled corn and lime wedges for festive entertaining. You can even scoop it into crispy tortilla bowls for a fun twist!

Make Ahead and Storage

Storing Leftovers

This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen after sitting, but the pasta may soak up more dressing, so you might want to toss it lightly again before serving.

Freezing

Due to the creamy dressing and fresh vegetables, freezing is not recommended as it can alter the texture and cause separation.

Reheating

This pasta salad is best served cold or at room temperature, so skip reheating. If you prefer it less chilled, simply let it sit out for 10 to 15 minutes before enjoying.

FAQs

Can I use frozen corn instead of fresh corn?

While fresh corn is ideal for the smoky grilled flavor, you can use frozen corn as a quick substitute. Simply sauté it in a pan with a bit of oil and smoked paprika to add some charred notes.

Is there a dairy-free alternative for the dressing?

Yes! You can replace Greek yogurt, sour cream, and mayonnaise with dairy-free alternatives like coconut yogurt and vegan mayo. Adjust seasonings to taste for the best flavor balance.

What type of pasta works best for this salad?

Small pasta shapes like ditalini, elbow macaroni, or small shells are great because they hold the dressing without overwhelming the salad’s texture.

Can I make this salad spicy?

Absolutely! Increase the amount of Sriracha in the dressing or sprinkle extra chili powder on top for a bold kick that complements the creamy flavors perfectly.

How long should I grill the corn for the best flavor?

Grill the corn for about 4 to 6 minutes per side until you see nice grill marks and the kernels are charred but still juicy. This timing gives the classic smoky flavor without drying out the corn.

Final Thoughts

If you’re looking to jazz up your mealtime with a fresh, flavorful, and fun salad, this Mexican Street Corn Pasta Salad with Grilled Corn Recipe is an absolute must-try. Its exciting combination of smoky, creamy, tangy, and spicy notes will quickly make it a staple in your recipe rotation. Get ready to impress your family and friends with this vibrant dish that feels like sunshine on a plate!

Mexican Street Corn Pasta Salad with Grilled Corn Recipe

Ingredients You'll Need