Mexican street corn pasta salad will be your new favorite summer side dish! This orzo-based pasta salad is studded with sweet fire-roasted corn, cotija cheese, the perfect creamy lime dressing and extra cilantro. Finish with pickled red onions and pepitas for a stunning presentation. We love this one!
I absolutely love a good pasta salad in the summer time. Whenever I’m having one of those “what’s for dinner” moments, a pasta salad and grilled protein is almost always the answer. The perfect seasonal meal, in my opinion. This concept of a Mexican street corn pasta salad has lived in my head for a long time and I finally put it through the testing process to get it just right.
This salad combines fire-roasted (aka a little charred) corn with orzo pasta, a creamy lime and smoked paprika dressing, salty cotija cheese, cilantro and the big finish: pickled red onions and pepitas for crunch, color and interest. It’s basically a total flavor bomb of a side dish and I love it so much.
I know you will too! Here’s what you’ll need to make it:
Ingredients
- orzo (a small rice-shaped pasta)
- frozen fire-roasted corn
- sour cream (can also sub plain whole milk Greek yogurt if you prefer)
- mayonnaise
- lime juice & zest
- smoked paprika and salt
- grated cotija cheese
- cilantro
- pickled red onions (store-bought or homemade, see recipe card notes for how to quickly make them at home!)
- pepitas
- and of course extra limes for garnish
Step-by-Step Instructions
- Cook pasta per package instructions, then drain and rinse with cold water. This is important because it helps stop the cooking process while immediately cooling it so you aren’t mixing hot pasta with the creamy dressing.
- Meanwhile, thaw the corn in one bowl and make the dressing in a separate bowl.
- To the bowl with the corn: I like to first drain any excess water off (use a paper towel to blot if needed). Then add the cooked/cooled pasta, dressing, cilantro and cotija cheese. Toss well to coat.
- Transfer to a large platter or shallow serving bowl.
- Scatter pickled onions and pepitas over the top, along with additional cilantro leaves, smoked paprika and cotija cheese if desired. I think this makes for a really nice presentation!
Serving Note: If you won’t be serving this dish right away, skip the garnishes for now. After step 3, store in an airtight container in the fridge for up to one day. Then let the salad come to room temperature and move on to steps 4 and 5 before serving.
FAQs and Substitutions
Yes you can! I like orzo here because it’s small like the corn and it all just eats very well together. If you need to, you can sub another short pasta like bowtie, rotini or ditalini but I wouldn’t recommend using anything larger.
You have two options if you can’t find the fire-roasted corn: char regular fresh or frozen (thawed) corn kernels in a skillet OR just skip that step and use the corn in as-is. I find that the fire-roasted corn just has a nice smokiness that pairs well with the other ingredients. It takes the flavor to another level!
If you can’t find cotija cheese, you can try feta and crumble it up really well.
You can leave them off but I highly recommend because the pickled flavor is a good contrast to the rich and creamy dressing. Plus it’s a nice pop of color! If you don’t have time to make the onions from scratch, you can usually find them in most stores (I like this brand). Also remember they can be made up to a day in advance if this helps.
3 More Vibrant Summer Sides:
PrintMexican Street Corn Pasta Salad
Mexican street corn pasta salad will be your new favorite summer side dish! This orzo-based pasta salad is studded with sweet fire-roasted corn, cotija cheese, the perfect creamy lime dressing and extra cilantro. Finish with pickled red onions and pepitas for a stunning presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Sides, Salads
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup orzo pasta
- 2 cups frozen, fire-roasted corn
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 lime, zested and juiced (should get about 2 tablespoons)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ cup grated cotija cheese
- ¼ cup minced cilantro
- For topping: pickled red onions (store-bought or homemade, see notes) and pepitas
Instructions
- Cook pasta per package directions (make sure to salt the pasta water).
- Meanwhile, add the corn to a large bowl and microwave until thawed and slightly warm (about 2-3 minutes). Pour out any excess water, and use a paper towel if needed to blot any moisture.
- In a separate small bowl, make the dressing: add sour cream, mayonnaise, lime zest and juice, smoked paprika and salt. Whisk until smooth.
- When pasta is done, rinse with cold water to stop the cooking process and drain really well. Add the pasta to the bowl with the corn along with the dressing, cotija cheese and cilantro. Toss well. Transfer to a serving platter and top with additional cotija cheese, smoked paprika and cilantro leaves, the pickled red onions and pepitas. Garnish with lime wedges.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Pickled onions: add the following to a wide-mouth mason jar: ½ red onion (very thinly sliced on a mandoline), ½ cup each water and red wine vinegar, 1 tablespoon maple syrup, 1 teaspoon salt. Cover tightly and shake. Let stand for at least 30 minutes. Store in the refrigerator for up to three days.
- Frozen fire-roasted corn is available at most regular grocery stores. Also Target, Trader Joe’s and Whole Foods all carry some version of this! If you can’t find it, you can use regular frozen/fresh corn and add it as-is, or you can char it in a skillet for a few minutes.
- Serving Note: If you won’t be serving this dish right away, skip the garnishes. Store in an airtight container in the fridge for up to one day. Then let the salad come to room temperature before transferring to a serving platter and garnishing.
Photos by Kaleigh McMordie
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