Our new go-to summer pasta salad!
I usually default to one of my go-to pasta salads when we need a fast side for a summer BBQ, but my Italian Dressing Pasta Salad and Greek Pasta Salad had just recently made the rounds.
Then I spotted some fresh summer corn and knew what we were making: a pasta salad spin of my Skillet Mexican Street Corn Salad!
I started by charring the corn in a hot cast iron skillet (it’s what gives the salad that subtle smoky flavor!) and then mixed up a creamy combo of mayo, Mexican crema, and lime juice to coat the pasta.
But not just any pasta… farfalle pasta. It soaks up the dressing so well thanks to all of its’ nooks and crannies.
My trick to keep it creamy?
Pour on half of the dressing while the pasta’s still a little warm, let it chill, then stir in the rest with the cotija and cilantro just before serving!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn: Fresh corn on the cob is the way to go—it chars beautifully and gives the best flavor. If you’re using canned, drain it really well. Frozen works too, just make sure it’s fully thawed and patted dry so it doesn’t steam in the pan.
- Mayonnaise: Pick a mayo you actually like the taste of, since it makes up most of the dressing. I usually go with Duke’s or Hellmann’s. I’d skip Miracle Whip since it has too much sugar in it.
- Mexican crema. This will make it taste like the more authentic Mexican elotes dish, but sour cream can easily be substituted if needed.
- Limes. Opt for fresh lime juice over bottled if possible. Lemon juice can be subbed but will add a more acidic note since they’re not as naturally sweet.
- Cotija Cheese. Look for it in block form in the refrigerated cheese section, and sometimes it even comes pre-crumbled. Queso fresco is a great swap, and feta can work as a last resort.
- Onion. Red onions are used, but sweet or white onions will also work.
- Jalapeño. Feel free to leave these out if you don’t want the spice, or increase if you want a little more!
- Cilantro. Finely chop this so it spreads all throughout. Both stems and leaves give it the best flavor.
- Farfalle pasta: These little bowties are the best for catching all that creamy dressing! Shells or rotini are great backups if needed.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the pasta.
Boil the farfalle according to package directions. Drain and let it cool in a large bowl, stirring occasionally so it doesn’t stick.
Pro Tip: Don’t rinse the pasta. Letting it cool naturally helps it hold onto the dressing better. You can, however, give it a good toss every 10 minutes or so to prevent it from sticking together.
Char the corn in a skillet.
Heat olive oil and butter in a large cast iron skillet over medium-high heat. Add the corn on the cob in a single layer and cook for 12–15 minutes, rotating every few minutes until charred all around. Let cool slightly.
Once cool to the touch, cut the corn off the cob and add it to the cooled pasta.
Pro Tip: Let the corn rest for a few minutes at a time before stirring in order for it to get that gorgeous golden sear.
Make the dressing and toss the pasta.
Whisk together the mayo, Mexican crema, lime juice, garlic, paprika, cayenne (if using), salt, and black pepper in a medium bowl. Pour half the dressing over the pasta and toss until combined. Mix in the red onion and jalapeños. Refrigerate until ready to serve.
Finish and then dig in!
Right before serving, add the remaining dressing, green onions, cilantro, and Cotija. Toss again and serve with extra cilantro and green onions on top, if you’d like.
FAQs
Absolutely! In fact, that’s encouraged. This pasta salad actually gets better after sitting in the fridge for a few hours. Just be sure to save the last bit of dressing, cilantro, and cheese to stir in right before serving to keep it creamy.
Cotija is the best, but queso fresco is a great substitute. If you can’t find either, crumbled feta will work, though it’s a bit tangier than Cotija.
If you’re not a fan of spice, you can either remove the seeds and membranes, or leave out the jalapeño entirely. If you want more spice, add more jalapeños, extra cayenne pepper, or even a hint of hot sauce.
Yes, frozen corn works great—just be sure to thaw it completely and pat it dry to avoid steaming it. If you’re using canned corn, drain it really well. For both of these, I’d still add them to the skillet and give them a quick char for the best flavor.
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Mexican Street Corn Pasta Salad Recipe
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Ingredients
- 16 ounces farfalle pasta
- 4 ears of corn about 3 cups corn kernels
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ⅔ cup mayonnaise
- ⅔ cup Mexican crema or sour cream
- ¼ cup lime juice from 2-3 limes
- 2 garlic cloves finely minced
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ⅓ cup diced red onion
- 1-2 jalapeños seeded and diced
- 4 green onions, green parts only thinly sliced
- ½ cup finely chopped cilantro
- ½ cup Cotija cheese or queso fresco
Instructions
- Cook the pasta according to the package directions. Drain and let cool to room temperature in a large bowl (stirring occasionally to prevent clumping).16 ounces farfalle pasta
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Once the butter has melted, add the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until evenly charred and fully cooked. Remove from the skillet and let cool slightly.4 ears of corn, 1 tablespoon olive oil, 2 tablespoons salted butter
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Add the corn kernels to the bowl with the pasta and stir to combine.
- In a medium bowl, whisk together the mayonnaise, crema, lime juice, garlic, paprika, cayenne pepper, salt, and black pepper. Once the pasta has cooled, pour half of the mayonnaise mixture over the pasta and the corn. Add the red onion and jalapeños and toss until well combined. Refrigerate until ready to serve.⅔ cup mayonnaise, ⅔ cup Mexican crema, ¼ cup lime juice, 2 garlic cloves, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, 1 ¼ teaspoons salt, ½ teaspoon black pepper, ⅓ cup diced red onion, 1-2 jalapeños
- To serve, add the remaining sauce, green onions, cilantro, and cotija cheese. Toss until well combined. Serve with additional green onions and cilantro, if desired.4 green onions, green parts only, ½ cup finely chopped cilantro, ½ cup Cotija cheese
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Notes
- Corn: Fresh corn on the cob gives the best flavor when charred in a hot skillet or on the grill. If using frozen, thaw and pat it very dry so it doesn’t steam. Canned corn also works, just make sure to drain it really well and sauté until it gets a little color.
- Mexican crema vs. sour cream: Mexican crema is thinner and tangier than sour cream, but sour cream can easily be subbed if needed.
- Split the dressing: Toss half the dressing with the pasta while it’s still a little warm so it soaks it all in, then add the rest right before serving to keep it creamy and fresh.
- Pasta matters: Farfalle is great for catching all the dressing, but shells or rotini are solid backups if that’s what you’ve got on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Summer Pasta Salad Recipes
Want a few more fast summer salad ideas? Try some of our favorites next:
