Mexican Street Corn Pasta Salad Recipe with Avocado

Mexican Street Corn Pasta Salad: A flavorful salad of grilled corn, fresh veggies, and tangy dressing, perfect for summer gatherings and BBQs.

It’s the middle of summer as I’m typing this, and if any new recipes have to be on your summer salad lists, it’s one of the classic Mexican street foods:  Mexican Street Corn Salad. It just hits different on a plate with a grilled burger or brat or served with BBQ pork sandwiches—definitely a favorite. It’s adapted from Half-baked Harvest’s Mexican street corn salad recipe. I now have my own version, which is simpler, but it’s still SO delicious—a must-have this pasta salad season!

Why You Will Love This Recipe

• It’s flavorful and delicious: With all the flavors of Mexican street corn combined with fresh herbs and tender pasta, this Mexican pasta salad is the perfect side dish for your family’s summer BBQ. 
• Easy to prepare and store: The ingredients and steps to make this salad are pretty straightforward. Also, you can prep and store it ahead of time. It’s convenient for food lovers with busy schedules and anyone who wants to whip up a quick, easy meal in advance. 
• Nutritional benefits: Ingredients like corn, avocado, and cilantro make it quite nutritious. Plus, using Greek yogurt or vegan mayo for the dressing can make it a healthier alternative to traditional Mexican pasta salads that use heavier dressings. 

Tips for Making the Mexican Street Corn Pasta Salad

1. Grill the Corn: Doing this adds a smoky, charred flavor. Make sure to grill the corn with the husks off for a nice char so the corn has a rich, nutty flavor.
2. Use fresh ingredients: Using fresh sweet corn, Iime juice, and herbs like fresh parsley/cilantro can make a big difference. Instead of canned corn, go for in-season corn on the cob, if possible. And, instead of bottled lime juice, squeeze fresh lime juice out of a large lemon. 
3. Cool the Pasta: After making the pasta, let it cool slightly before mixing it with other ingredients to prevent the dressing from becoming too runny, retaining the pasta’s texture.
4. Make it ahead of time: Grill the corn and cook the pasta in advance, then assemble the salad just before serving.
5. Add jalapeño or tsp chili powder to your liking. If you prefer a milder salad, poblano is a less spicy pepper.
6. Add cheese last: Add Mexican cheese like cotija or queso fresco just before serving so it won’t get too soft or mixed into the dressing. 

Ingredients You’ll Need

• 1 head of chopped romaine lettuce makes for a crisp, fresh base
• 1 lb. of uncooked pasta: gives the salad’s base substance and texture
• 2 cups grilled or roasted corn to keep it a tad smoky
• 1/2 cup fresh cilantro, chopped to give it an herbaceous flavor
• 1/2 cup fresh basil, chopped to make the herb flavor even richer
• 1 avocado, cubed for that rich creaminess
• 1/2 cup Mexican cheese like cotija (or feta): adds a salty, tangy flavor and crumbly texture
• 2 tablespoons of olive oil to toss pasta with after cooking it 

How to make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook 1 lb. of pasta according to package instructions until al dente. Drain the pasta water out and toss it with 2 tablespoons of olive oil to prevent sticking. Let the pasta cool for 20 minutes. 

Step 2: Prepare the Salad

Add the room temperature pasta to a large mixing bowl, then a head of chopped romaine lettuce, two cups of grilled or roasted corn, half a cup of chopped fresh cilantro, half a cup of chopped fresh basil, one cubed avocado, and half a cup of crumbled cotija cheese (or feta).

Step 4: Mix Well

Toss the ingredients together to combine them.

Step 5: Garnish and Serve

Garnish with additional fresh basil or cilantro, if desired. The salad becomes a tad more flavorful as it sits. Let it sit for a few minutes before serving. 

There it is—an easy pasta salad recipe for you

FAQs

1. Can I Make Mexican Street Corn Salad Ahead of Time?

Yes, you can make it in advance. Letting it sit for a while allows the flavors to meld together. 

2. What Can I Serve With Mexican Street Corn Salad?

It pairs well with grilled meats like chicken, steak, or shrimp. It can also be served alongside dishes like tacos and enchiladas. Or as a delicious side at barbecues, or bring it to the next potluck for uniqueness.

3. How Can I Make Mexican Street Corn Salad Gluten-Free? 

To make the Mexican Street Corn Salad gluten-free, use gluten-free pasta. You can skip the pasta altogether and focus on the other ingredients, like grilled corn, avocado, herbs, and cheese. Make sure all other ingredients and seasonings are gluten-free as well.

4. Can I Use Canned or Frozen Corn Instead of Fresh Corn?

Yes, frozen fresh Mexican sweet corn or even canned corn can be used. If using canned corn, drain and rinse it well. If using frozen corn, thaw it first and pat it dry before cooking.

5. What Can I Use Instead of Cotija Cheese? 

If cotija cheese is not available, sub in feta cheese, parmesan, or a mild goat cheese.

6. Can I Make a Dairy-Free Version of Mexican Corn Salad?

Yes, you can make a dairy-free version by using a vegan mayo and skipping the cheese or using a dairy-free cheese alternative.

How to Store

1. Refrigeration:
   • Store promptly: After making the Mexican corn salad, store it in the fridge as soon as possible to maintain freshness.
   • Airtight container: Transfer the salad to an airtight container to prevent it from absorbing other odors from the fridge.
   • Shelf life: The salad typically stays fresh for 2-3 days in the refrigerator. It’s best consumed within this time frame for best taste and texture.
2. Before Storing:
   • Cool down: After cooking the corn, completely cool it down before mixing it with other ingredients and storing it. Adding hot ingredients can cause the salad to become soggy and spoil faster.
3. Freezing:
   • Not recommended: Freezing Mexican corn salad is not recommended because the texture of the vegetables, especially the corn and any added ingredients like tomatoes and avocados, can become mushy and unappetizing upon thawing. 

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• ground beef orzo with creamy tomato sauce recipe
• easy taco soup recipe {and what to serve with it}