Dairy Free | Gluten Free | Mains | Salads | Spring | Summer
Dairy Free Mexican Street Corn Pasta Salad With Shrimp
Mexican street corn pasta salad is the ultimate summer meal. It’s smoky, creamy, tangy, and inspired by the bold flavors of elote. This dairy-free version combines the sweetness of pan-grilled corn kernels with tender pasta tossed in a creamy chili lime dressing.
Looking for more summer salads? Try my Italian artichoke salad, zucchini corn salad, or black bean and corn salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this Mexican street corn salad:
- Creamy chili-lime dressing – mayo, lime zest and lime juice, smoked paprika, chili powder, cayenne pepper, and kosher salt.
- Bowtie pasta – or another simple size pasta shape, such as rigatoni or penne.
- Olive oil or avocado oil – for cooking the corn and pasta.
- Sweet corn – either fresh corn kernels, frozen kernels, or drained canned corn.
- Shallot – adds a sharp, sweet bite.
- Jalapeño pepper – for a hint of spice.
- Seasonings – smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Shrimp – adds protein to the salad and makes it more filling.
- Dairy free feta cheese – used in place of creamy cotija cheese to make it dairy free.
- Fresh herbs – such as fresh cilantro.
How to Make Mexican Street Corn Pasta Salad: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the dressing. Combine mayo, lime juice and zest, and spices in a bowl until combined. Set aside.
- Cook the pasta. Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 1/4 cup of pasta water and drain.
- Saute the corn. Combine the corn, oil, and seasonings in a large bowl. Toss to combine then cook in a large skillet over medium-high heat until the corn has a nice char and is evenly browned. Add the diced shallot and jalapeno in the last minute of cooking. Remove from the pan.
- Cook the shrimp (or protein of choice). Reduce the heat to medium and add the remaining tablespoon of oil. Season the shrimp with salt and pepper. Cook on each side for 1-2 minutes until cooked through.
- Combine and chill. In a large bowl, mix the pasta, corn mixture, shrimp, feta, cilantro, and dressing. Toss to coat evenly and enjoy right away or chill until ready to eat.
Helpful Tips
- Using frozen corn? Don’t defrost it. Place the kernels in a fine mesh strainer and rinse under cool water, pushing it around with one hand to help remove any ice crystals. Shake off the excess water. A 16-oz (1-pound) bag is equal to 3 cups.
- Using fresh corn? You’ll need 4 corn cobs to yield 3 cups.
- Use a cast iron skillet if you have one for the best flavor and char.
Quick Tip: Toss the dressing with the pasta while it’s still a little warm. This allows it to cling to the pasta better.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this easy pasta salad recipe using what you already have? Here are some ideas…
- Don’t like cilantro? – use sliced green onions instead.
- No dairy free? – use cotija cheese.
- Make it gluten free – use your favorite gluten-free pasta. I find that brown rice pasta holds up better than chickpea pasta.
- No shallot? – red onion is great.
- No shrimp? – use cubed chicken instead.
- Make it plant based – use black beans instead of shrimp and vegan mayo.
- Add-ins – diced bell peppers or halved cherry tomatoes.
- For a lighter dressing – use a mix of mayo and a Greek-style yogurt.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but I would make it earlier in the day instead of the night before.
I don’t like mayo, can I use something else for the dressing?
Yes, you can also use a thick non-dairy Greek yogurt in place of the mayo.
More Recipes With Corn
- Roasted Chili Corn Salsa
- Zucchini Corn Salad
- Black Bean and Corn Salad
- Dairy Free Chicken Corn Chowder
I hope you love this Mexican Street Corn Pasta Salad! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Mexican Street Corn Pasta Salad With Shrimp
Mexican street corn pasta salad is the ultimate summer meal. It's smoky, creamy, tangy, and inspired by the bold flavors of elote. This dairy-free version combines the sweetness of pan-grilled corn kernels with tender pasta tossed in a creamy chili lime dressing.
Ingredients
Creamy Chili Lime Dressing
- ⅔ cup mayo
- zest of 1 small lime
- 2 tablespoons lime juice
- 1 teaspoon chili powder or ancho chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon cayenne pepper optional
Pasta Salad
- 12 ounces bowtie pasta could also use fusilli, penne, rotini, etc.
- 3 cups fresh or frozen corn kernels don't thaw if using frozen, see notes below
- 2 tablespoons olive oil or avocado oil divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- ¼ teaspoon black pepper
- 1 shallot, diced about ⅓ cup
- 1 jalapeno pepper seeds removed and diced
- 1 pound shrimp peeled and deveined
- ½ cup dairy free feta cheese or cotija cheese if not dairy free
- ½ cup cilantro roughly chopped
Instructions
- Make the dressing. Combine mayo, lime juice and zest, and spices in a bowl until combined. Season to taste with more salt if needed. Set aside.
- Cook the pasta. Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 1/4 cup of pasta water and drain.
- Saute the corn. Combine the corn, 1 tablespoon of oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a large bowl. Toss to combine then cook in a large skillet over medium-high heat until the corn has a nice char and is evenly browned. Add the diced shallot and jalapeno in the last minute of cooking. Remove from the pan.
- Cook the shrimp (or protein of choice). Reduce the heat to medium and add the remaining tablespoon of oil. Season the shrimp with salt and pepper. Cook on each side for 1-2 minutes until cooked through. Remove and cut each shrimp in half if large.
- Combine and chill. In a large bowl, mix the pasta, corn mixture, shrimp, feta, cilantro, and dressing. Toss to coat evenly and enjoy right away or chill until ready to eat.
Notes
If using frozen corn: Place the kernels in a fine mesh strainer and rinse under cool water, pushing it around with one hand to help remove any ice crystals. Shake off the excess water. A 16-oz (1-pound) bag is equal to 3 cups.
See the blog post for helpful tips, storage, and recipe FAQs.