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This Mexican Street Corn Pasta salad is packed with flavor from the grilled corn and tangy lime dressing.
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5 from 5 votes

Mexican Street Corn Pasta Salad

Bring this Mexican Street Corn Pasta Salad, loaded with grilled corn and topped with a tangy lime dressing, to a summer BBQ and watch it disappear!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salads
Cuisine: Mexican
Keyword: pasta salads, Summer salads
Servings: 4

Ingredients

For the salad: 

  • 4 ears of sweet corn will yield approximately 2 cups once off the cob
  • 1 tablespoon olive oil
  • 2 cups uncooked cavatappi pasta
  • ¼ cup chopped green onion
  • ½ cup chopped red or orange bell pepper
  • ¼ cup cilantro leaves chopped
  • cup crumbled cotija cheese optional
  • Extra lime for serving if desired

For the dressing: 

  • cup vegan mayo you can use regular if you prefer
  • 1 teaspoon lime zest
  • teaspoon sea salt
  • teaspoon ground pepper
  • 2 tablespoon fresh lime juice
  • 2 teaspoons finely minced jalapeno

Instructions

  • Heat the grill. Preheat a grill to medium-high heat.    
  • Grill the corn. Husk the corn and rub with the olive oil. Place the corn on the grill and cook for 20 minutes, turning every 5 minutes until all sides begin to char slightly.  
  • Make the pasta. While the corn is cooking add the pasta to a large pot and just cover with water.  Cook according to package directions (about 10 - 12 minutes) until the pasta is al dente.  Drain the pasta and let cool slightly.  
  • Strip the corn. When the corn is cooked, remove from the grill and let cool slightly.  Remove the kernels from the cob using a sharp knife or corn removal tool.  
  • Make the dressing. Combine the dressing ingredients in a small bowl, using a fork to whisk everything together.  
  • Assemble the salad. Add the pasta to a large mixing bowl.  Add the corn, green onion, red onion, and cilantro.  Mix well.  Top with the dressing and toss to coat.  

Notes

  • If you don’t want a vegan version top with the cheese.  If you want to keep it vegan, serve with the cheese on the side.