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If you’re looking for the ultimate summer cookout recipe, this Street Corn Pasta Salad with Steak is guaranteed to impress. Combining juicy grilled carne asada, smoky charred corn, tender rotini pasta, salty Cotija cheese, and a creamy chili-lime dressing, this hearty salad brings together the bold flavors of Mexican street corn with perfectly grilled steak for an unforgettable meal.
Inspired by traditional Mexican street corn, this Mexican street corn pasta salad recipe is loaded with fresh vegetables, creamy dressing, and slices of tender steak marinated in a bright citrus marinade. It’s hearty enough to serve as a main course while still making the perfect side dish for your next summer BBQ.
Whether you’re feeding a crowd or meal prepping lunches for the week, this easy recipe is packed with authentic Mexican flavor in every bite.
Why You’ll Love This Street Corn Pasta Salad with Steak
There are plenty of pasta salad recipes, but this one stands out because it combines two incredible dishes into one.
You get the creamy, tangy flavors of Mexican street corn salad mixed with perfectly grilled carne asada for a dish that’s satisfying without feeling overly heavy.
Every bite is filled with tender pasta, juicy steak, sweet corn, fresh herbs, creamy dressing, and just enough heat from fresh jalapeño pepper to keep things exciting.
It’s one of those recipes that tastes even better after chilling, making it a great option for cookouts and meal prep.
The Secret Is the Carne Asada Marinade
The steak is what truly takes this pasta salad to another level.
This recipe starts with the best carne asada marinade, made with simple ingredients like orange juice, fresh lime juice, olive oil, garlic, soy sauce, cumin, cilantro, and Mexican oregano.
The citrusy marinade helps tenderize the meat while building layers of authentic Mexican flavor that pair perfectly with the creamy pasta salad.
Whether you’re using flank steak, skirt steak, hanger steak, flap steak, or outside skirt steak, this easy carne asada recipe delivers delicious carne asada every time.
If you’ve ever made carne asada tacos or carne asada street tacos, you’ll recognize many of the same bold flavors in this recipe.
Ingredients You’ll Need
This recipe comes together using fresh, simple ingredients.
Steak
The marinade works beautifully with several cuts of beef, including:
- Skirt steak
- Flank steak
- Hanger steak
- Flap steak
- Outside skirt steak
Each cut grills quickly over high heat while developing a beautiful smoky char.
Pasta
Rotini pasta works perfectly because the spirals hold onto the creamy dressing.
Bring a large pot of salted water to a boil and cook pasta according to the package directions until perfectly al dente.
Drain the cooked pasta and rinse under cold water to stop the cooking process before assembling the salad.
Vegetables
Fresh vegetables keep this salad colorful and vibrant.
You’ll need:
- Sweet corn
- Red onion
- Jalapeño pepper
- Fresh cilantro
Fresh corn is always the best choice during summer corn season, but canned corn kernels work wonderfully year-round.
Creamy Chili-Lime Dressing
The dressing ingredients include:
- Mexican cream (or Mexican crema)
- Lime juice
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Tajín
- Salt
- Black pepper
The result is a creamy dressing with just the right balance of tangy, smoky, and spicy flavors.
How to Make Street Corn Pasta Salad with Steak
Step 1: Marinate the Steak
In a blender or food processor, combine the marinade ingredients:
- Orange juice
- Fresh lime juice
- Olive oil
- Garlic
- Cilantro
- Mexican oregano
- Brown sugar
- Soy sauce
- Cumin
- Salt
- Black pepper
Blend until smooth before pouring over your piece of steak.
Marinate for at least two hours, although overnight produces the best results.
Step 2: Grill the Steak
Preheat your charcoal grill to a medium-high flame, around 550–600°F.
Clean and lightly oil the grill grates before cooking.
Remove the steak from the marinade and grill over medium-high heat for approximately 2–3 minutes per side, depending on the thickness of your steak.
You’re looking for a beautiful smoky char and a nice char around the edges.
Use a meat thermometer to monitor the internal temperature:
- 130–135°F for medium-rare
- 140–145°F for medium
After resting for 10 minutes, transfer the steak to a cutting board and slice thinly against the grain for the most tender steak possible.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the rotini until al dente following the package directions.
Drain the cooked pasta and rinse thoroughly under cold water before allowing it to cool completely.
Step 4: Char the Corn
Heat a large skillet or cast iron skillet over medium-high heat.
Add the corn kernels and cook until lightly charred while still remaining tender.
The slight caramelization creates the smoky flavor that’s characteristic of traditional Mexican street corn.
Step 5: Prepare the Dressing
In a medium bowl, whisk together the Mexican cream, lime juice, chili powder, cumin, garlic powder, onion powder, Tajín, salt, and black pepper until smooth.
Taste and adjust the seasoning as needed.
Step 6: Assemble the Salad
In a large bowl or large serving bowl, combine:
- Cooked pasta
- Sliced steak
- Charred corn
- Red onion
- Jalapeño pepper
- Fresh cilantro
- Salty Cotija cheese
Pour the creamy dressing over the salad and gently toss until evenly coated.
Adjust the amount of dressing to suit your personal preference.
Tips for the Best Results
Don’t Overcook the Pasta
Cooking the pasta until just al dente helps it maintain its texture after chilling.
Use Fresh Corn When Possible
Fresh corn delivers sweeter flavor and better texture than frozen varieties.
Let the Steak Rest
Allowing the steak to rest before slicing keeps it juicy and flavorful.
Slice Against the Grain
This simple step creates much more tender steak in every bite.
Variations
This recipe is easy to customize.
Try adding:
- Bell peppers
- Avocado
- Black beans
- Crushed tortilla chips
- Queso fresco
- Fresh lime wedges
You can even substitute grilled chicken if you’re looking for a different twist on this Mexican street corn pasta salad recipe.
What to Serve with Street Corn Pasta Salad
Although hearty enough to serve as a delicious dinner, this salad pairs wonderfully with:
- Carne asada tacos
- Carne asada street tacos
- Grilled shrimp
- Smoked ribs
- BBQ chicken
- Burgers
- Fresh watermelon
- Tortilla chips and salsa
It’s equally perfect as a main dish or a crowd-pleasing side for backyard gatherings.
Final Thoughts
This Street Corn Pasta Salad with Steak combines everything people love about traditional Mexican street corn with juicy grilled carne asada for one unforgettable meal. Tender pasta, creamy dressing, sweet corn, fresh herbs, salty Cotija cheese, and perfectly grilled steak create bold flavors that are perfect for warm-weather entertaining.
Whether you’re searching for a fresh twist on steak recipes, an authentic carne asada recipe, or a crowd-pleasing pasta salad, this easy recipe delivers incredible flavor in every bite.
Be sure to save this recipe card because once you make this Street Corn Pasta Salad with Steak, it’ll quickly become one of your favorite summer meals.
Street Corn Pasta Salad with Steak
Ingredients
STEAK MARINADE
- 2 –3 lbs skirt steak
- 1 bunch cilantro
- 1/2 cup oil
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- 1/3 cup orange juice
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
PASTA SALAD
- 1 lb rotini pasta, cooked and cooled
- 2 15 oz cans corn, drained
- 1/2 red onion, finely diced
- 2 jalapeños, diced
- 1/4 cup chopped cilantro
- 1 cup crumbled Cotija cheese
DRESSING
- 2 cups Mexican crema
- Juice of 1 lime
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp Tajín seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- In a blender or food processor, combine the cilantro, oil, lime juice, garlic, oregano, brown sugar, cumin, orange juice, soy sauce, salt, and black pepper. Blend until smooth, then pour the marinade over the skirt steak and refrigerate for at least 2 hours, or overnight for the best flavor.
- Preheat a grill to high heat, about 550–600°F. Remove the steak from the marinade, letting any excess drip off, then grill for about 2–3 minutes per side until a deep crust forms and the steak reaches your preferred doneness. Rest for 10 minutes before slicing thinly against the grain into bite-sized pieces.
- Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain, rinse under cold water to stop the cooking process, and let the pasta cool completely.
- Heat a large cast iron skillet over high heat and add the drained corn. Cook for 5–7 minutes, stirring occasionally, until the corn develops a light char while still remaining tender. Remove from the heat and allow it to cool slightly.
- In a medium bowl, whisk together the Mexican crema, lime juice, cumin, chili powder, garlic powder, onion powder, Tajín, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning as needed.
- In a large serving bowl, combine the cooled pasta, sliced steak, charred corn, diced red onion, jalapeños, chopped cilantro, and Cotija cheese. Pour about half of the dressing over the salad and toss until evenly coated, adding more dressing as desired. Refrigerate for at least 30 minutes before serving, then garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice.
