Mexican Street Corn Pasta Salad

Biting into a refreshing bowl of Mexican Street Corn Pasta Salad transports you straight to a vibrant summer fiesta, filled with colorful ingredients and zesty flavors. This dish comes together in under 30 minutes and is a perfect blend of creamy and crunchy, making it a sensation at any gathering.

This recipe is ideal for anyone looking for a quick and delicious side dish for barbecues, picnics, or potlucks. It can easily be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The creamy dressing pairs perfectly with the crunch of the corn.
• It’s a versatile dish that can be served warm or cold.
• The vibrant colors make it visually appealing on any table.
• It’s packed with flavor while being incredibly easy to prepare.

What You’ll Need

Gather these ingredients to create the perfect pasta salad.

For the Salad

• 12 oz rotini pasta, or bowtie or penne pasta
• 3 cups corn, fresh grilled, frozen charred, or canned
• 1 cup cotija cheese, crumbled, or feta cheese substitute
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, finely diced, optional

For the Dressing

• 0.5 cup mayonnaise
• 0.5 cup sour cream, or Mexican crema
• 2 tbsp fresh lime juice
• 1 tsp chili powder, or Tajín seasoning
• 0.5 tsp salt, adjust to taste
• 0.25 tsp black pepper

Note: Use feta for a tangy flavor alternative.

Substitutions & Swaps

• Penne or bowtie pasta instead of rotini
• Feta cheese for cotija cheese
• Mexican crema for sour cream
• Bell pepper instead of jalapeño for less heat

How to Make It

Here’s how to whip up this delicious pasta salad.

Cook the pasta

Boil salted water and cook the pasta until al dente according to package instructions. Drain and rinse with cool water to stop the cooking process.

Char the corn

While the pasta cooks, grill or lightly char the corn in a skillet or grill pan until slightly smoky and golden.

Whisk the dressing

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder (or Tajín), salt, and black pepper to create the dressing.

Combine ingredients

Add the cooled pasta, charred corn, cotija cheese, chopped cilantro, and jalapeño (if using) to the bowl. Toss until everything is evenly coated in the dressing.

Chill the salad

Cover the pasta salad and chill for 20–30 minutes before serving for the best flavor.

Refresh before serving

Before serving, stir gently and add an extra squeeze of lime juice if needed to refresh the dressing.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this dish does not freeze well.
Reheat: Serve cold—no reheating required.

Tips for Best Results

• Use freshly grilled corn for a smoky flavor.
• Adjust the lime juice based on your taste preference for acidity.
• Allowing the salad to chill enhances the flavors.
• Toss the salad again before serving to mix any settled ingredients.

Serving Suggestions

• Serve as a side dish at a summer barbecue.
• Pair with grilled chicken or fish for a complete meal.
• Bring it to a potluck for a refreshing contribution.