Description
This Creamy Mexican Street Corn Pasta Salad is a vibrant, flavorful dish with a perfect balance of creamy, tangy, and spicy flavors. Made with fusilli pasta, sweet corn, jalapeño, cotija cheese, and a rich Mexican crema dressing, it’s a fun twist on Mexican street corn. Perfect for BBQs, gatherings, or weeknight meals, this salad is sure to be a crowd-pleaser.
Ingredients
For the Marinated Red Onions:
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 small red onion, thinly sliced
For the Dressing:
1 cup Mexican crema
1 lime (juice and zest)
1 large garlic clove, grated
2 teaspoons Tajín (or to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Pinch of kosher salt
For the Salad:
8 oz fusilli corti pasta (or any short pasta)
1 tablespoon olive oil (for pasta water)
16 oz frozen corn (or fresh corn if preferred)
2 large jalapeños, diced
1/4 cup fresh chopped cilantro (plus extra for garnish)
4 green onions, sliced (plus extra for garnish)
1/2 cup cotija cheese, crumbled (plus extra for garnish)
Instructions
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For the Marinated Red Onions:
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In a small mixing bowl, combine olive oil, red wine vinegar, salt, and pepper. Add the thinly sliced red onions and toss to combine. Let the onions marinate while you prepare the salad.
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For the Dressing:
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In a small bowl, whisk together Mexican crema, lime juice, lime zest, grated garlic, Tajín, smoked paprika, black pepper, and a pinch of kosher salt. Set the dressing aside for later.
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For the Pasta:
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Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool slightly. Add a little olive oil to the pasta water to prevent sticking.
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For the Corn:
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the frozen corn kernels and cook, stirring occasionally, until warmed through and slightly golden (about 4-6 minutes). Remove from heat and set aside.
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Assemble the Salad:
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Add the slightly cooled pasta to a large mixing bowl. Pour the dressing over the pasta and toss to combine. Add the diced jalapeños, chopped cilantro, sliced green onions, crumbled cotija cheese, and marinated red onions (discard the marinade before adding). Toss gently to mix everything together.
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Garnish:
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Garnish the salad with extra chopped cilantro, sliced green onions, and crumbled cotija cheese.
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Serve:
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Serve immediately, or refrigerate for 15-20 minutes before serving for a cooler, refreshing dish.
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Notes
Add Protein: For a more filling meal, add grilled chicken, shrimp, or black beans for extra protein.
Spicy Kick: Increase the number of jalapeños or add chili flakes for a spicier version.
Vegan Option: Use a dairy-free crema and plant-based cheese alternatives to make this salad vegan-friendly.
Extra Vegetables: Add bell peppers, corn off the cob, or tomatoes for more flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: Mexican, American
