This Mexican Street Corn Pasta Salad is a bright, flavour-packed twist on a classic pasta dish, combining sweet corn, black beans, and a tangy lime creamy dressing. Ready in a flash, it’s an easy way to enjoy a fresh, satisfying meal.
Mexican Street Corn Pasta Salad: A Feast of Flavours
Imagine the vibrant flavours of Mexican street corn, all brought together in a wonderfully creamy salad. This Mexican street corn pasta salad combines a subtly spiced smoky dressing with the natural sweetness of corn, the richness of mayonnaise, the tang of feta cheese, and the zing of lime. I have added black beans for an extra boost of plant-based protein.
This salad takes its inspiration from two much-loved Mexican street foods: elotes and esquites. Elotes are gloriously messy yet utterly delicious Mexican version of “corn on the cob” generously coated with mayonnaise, cotija cheese, chilli powder, coriander, and a squeeze of lime. Take the kernels off the cob, serve them up in as a salad, and you have esquites, a little less messy, but every bit as irresistible.
This Mexican street corn pasta salad is versatile enough to be a meal on its own, but it also pairs beautifully with other dishes like tacos, soup, grilled proteins as well as other salads.
TOP TIP: For the best flavour, let the salad sit at room temperature for about 15 minutes before serving if it’s been refrigerated for a long time.
Perfecting The Corn
Corn is of course the star ingredient in this salad. Grilling the corn until it’s lightly charred gives a wonderful depth of flavour. Depending on the season, you can opt for fresh or frozen corn, cooking it either on the barbecue for that smoky edge or simply in a pan for ease. Here are several methods to choose from:
- Grilled Corn: For the most authentic flavour, grill fresh corn on the cob until lightly charred.
- Pan-Charred: No grill? No problem! Cut the kernels off the cob and char them in a hot skillet with a bit of oil. This works great for fresh, frozen, or canned corn.
- Oven-Roasted: Spread corn kernels on a baking sheet, toss with oil, and roast at 220°C (425°F) until golden, about 20-25 minutes.
The Perfect Dressing
The secret to this salad lies in its creamy, zesty dressing spiced with a hint of smoky warmth and spice. Here’s what makes it special:
- A blend of mayonnaise and yoghurt for richness and creaminess.
- Smoked paprika and a pinch of cayenne for gentle heat and depth.
- Fresh lime juice for that bright, tangy kick.
The beauty of this dressing is its versatility as you can easily adjust the level of spice to suit your own taste.
Other Mexican-inspired Recipes To Try
🌱 MAKE IT VEGAN : You can easily make this Mexican street corn pasta salad vegan by swapping the mayo, yoghurt and feta for plant-based alternative.
How To Make this Mexican Street Corn Pasta Salad
Step-by-Step Recipe Instructions
Essential Ingredients
- Pasta: use small shell pasta like margheritine, conchigliette or mini bowtie.
- Corn: use fresh, frozen or canned corn. The key is to char it for extra flavour.
- Black Beans: for a protein boost.
- Tomatoes: for juiciness and extra fibre.
- Feta Cheese: or cojita cheese (choose plant-based if vegan).
- Coriander: for freshness and a pop of colour.
- Mayo and yoghurt: for creaminess (choose plant-based if vegan).
- Smoked paprika, cayenne pepper, and garlic powder: for a hint of heat and flavour depth.
- Lime: for a zingy finishing touch.
Step 1: Cook The Pasta
Cook the pasta in salted water according to packet instructions until al dente.
Step 2: Mix in Black Beans and Tomatoes
When done, drain the pasta and place in a large salad bowl. Toss with the black beans and tomatoes.
Step 3: Cook the Corn
In the meantime, heat 2 Tbsp of vegetable oil over medium-high heat in a large frying pan. Add the corn and garlic powder. Stirring often, fry the corn until lightly charred. As some more oil as necessary.
When the corn is done, leave it to cool for 5 minutes then transfer it to the salad bowl.
Step 4: Make the Dressing
In the meantime, make the dressing by mixing together the mayo, yoghurt, smoked paprika, cayenne pepper, and lime juice.
Step 5: Combine and Serve this Mexican Street Corn Pasta Salad
Toss the corn and pasta mixture in the dressing. Scatter and mix in the feta and coriander.
Combine all together. Season to taste with some more salt and lime juice if desired. Serve at room temperature.
Storage and Make-Ahead Tips
- This Mexican street corn pasta salad is best eaten on the day it is made but will keep in an airtight container in the fridge for up to 3 days.
- Before serving any leftover salad, give it a good stir and refresh with a squeeze of lime juice and let the salad sit at room temperature for about 15 minutes before serving.
- If the salad seems dry, add a splash of lime juice or a dollop of mayonnaise to revive it.
Make It Your Own: Customizations and Variations
One of the best things about this Mexican Street Corn Pasta Salad is how versatile it is. Here are some ways to customize it to your taste:
- Diced peppers for extra crunch and colour
- Diced avocado for extra creaminess
- Diced cucumber for freshness
- Tempeh bacon for extra depth
Nutrition Notes
While this Mexican Street Corn Pasta Salad is undoubtedly a treat, it also offers some nutritional benefits:
- Corn and tomatoes provides fiber, vitamins, and minerals.
- Black beans add fiber and protein
- Coriander is rich in antioxidants and may aid in digestion.
- Using whole grain pasta can increase the fibre content of this salad.
For a lighter version, you can use fat-free mayonnaise and yoghurt and skip the cheese.
I hope you enjoy this Mexican street corn pasta salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Mexican Street Corn Pasta Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 150 g small shell pasta (I used margheritine pasta)
- 400 g can of black beans rinsed and drained
- 125 g cherry tomatoes quartered
- 2-4 Tbsp vegetable oil
- 375 g corn kernels about 4 ears of fresh corn / 3 cups frozen corn
- 1 tsp garlic powder
- 100 g feta
- 1 generous handful fresh coriander finely chopped
- salt to taste
DRESSING:
- 125 ml mayonnaise
- 2 Tbsp yoghurt
- 1 ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- Juice of 1 lime
Instructions
- Cook the pasta in salted water according to packet instructions until al dente.150 g small shell pasta
- When done, drain the pasta and place in a large salad bowl. Toss with the black beans and tomatoes.400 g can of black beans, 125 g cherry tomatoes
- In the meantime, heat 2 Tbsp of vegetable oil over medium-high heat in a large frying pan. Add the corn and garlic powder. Stirring often, fry the corn until lightly charred. As some more oil as necessary.2-4 Tbsp vegetable oil, 375 g corn kernels, 1 tsp garlic powder
- When the corn is done, leave it to cool for 5 minutes then transfer it to the salad bowl.
- In the meantime, make the dressing by mixing together the mayo, yoghurt, smoked paprika, cayenne pepper, and lime juice.125 ml mayonnaise, 2 Tbsp yoghurt, 1 ½ tsp smoked paprika, ¼ tsp cayenne pepper, Juice of 1 lime
- Toss the corn and pasta mixture in the dressing.
- Scatter the feta and coriander on top of the salad.100 g feta, 1 generous handful fresh coriander
- Combine all together. Season to taste with some more salt and lime juice if desired. Serve at room temperature.salt
Nutrition
Find this recipe online:
Mexican Street Corn Pasta Salad
https://theflexitarian.co.uk/recipe-items/mexican-street-corn-pasta-salad/
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