Can this salad be prepared ahead of time?

Absolutely. In fact, preparing Mexican Street Corn Pasta Salad a few hours ahead can enhance its flavor. Cook the pasta and char the corn in advance, then refrigerate them separately. You can also mix the dressing ahead and store it in a sealed container. When you're ready to serve, toss everything together and garnish with cilantro and cheese. This method keeps the textures fresh and prevents sogginess.

How long will leftovers keep in the refrigerator?

Leftovers will last 3 to 5 days when stored in an airtight container in the fridge. Over time, the pasta may absorb some of the dressing, slightly changing the texture. To refresh the salad before serving again, stir in a spoonful of sour cream or mayo and add a splash of lime juice. This quick trick revives the creaminess and brightness.

What’s the best way to char corn if I don’t have a grill?

No grill? No problem. Use a hot cast iron or stainless steel skillet over medium-high heat. Add a little butter, then toss in the corn. Stir occasionally until kernels start to brown and blister — about 5 to 8 minutes. You can also broil the corn on a baking sheet for similar results. Either way, that char is key for recreating the authentic street corn flavor.

How can I prevent the pasta from getting mushy?

The secret is in the cooking time. Always boil the pasta until just al dente, then drain and rinse under cold water to stop the cooking process. Let it cool completely before adding dressing. This keeps the pasta firm and prevents it from soaking up too much liquid, especially if you're making the salad ahead of time.

Mexican Street Corn Pasta Salad: 8-Step Recipe You’ll Absolutely Love

Description

Mexican Street Corn Pasta Salad bursts with charred corn, creamy dressing, and bold flavors—perfect for summer meals or gatherings.

Ingredients

1 pound penne pasta
2 tablespoons unsalted butter
2 cups corn (fresh or frozen)
1/2 cup mayonnaise
1/3 cup sour cream
Juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Kosher salt, to taste
Ground black pepper, to taste
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh cilantro

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Instructions

Cook the penne in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
In a large skillet over medium-high heat, melt the butter. Add the corn and cook for 5 to 8 minutes, stirring occasionally, until slightly charred.
In a mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper. Season with salt and black pepper to taste.
In a large bowl, combine the cooked pasta, charred corn, feta cheese, and cilantro. Pour the dressing over the salad and toss well to coat.
Chill in the refrigerator until ready to serve.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Pasta and Grain Salads
Method: Stovetop
Cuisine: Mexican-American