Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups cooked rotini or penne pasta; 2 cups corn (grilled, frozen, or canned); 1/4 cup chopped fresh cilantro; 1/3 cup crumbled cotija cheese; 1/3 cup mayonnaise; 1/3 cup sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste

Jump to Recipe· 4.4 from 14 reviews

I am absolutely in love with this Mexican Street Corn Pasta Salad Recipe because it takes the vibrant, smoky flavors of traditional Mexican street corn and transforms them into a creamy, refreshing pasta salad that’s perfect for any occasion. Each bite bursts with the sweetness of corn, the zing of lime, and a touch of spice, all balanced by the cool creaminess of sour cream and mayonnaise. It’s easy to whip up, incredibly satisfying, and always a crowd-pleaser whenever I serve it.

Why You’ll Love This Mexican Street Corn Pasta Salad Recipe

What makes this dish stand out in my kitchen is the incredible blend of textures and flavors. I adore how the tender pasta acts as the perfect canvas for the smoky, slightly charred corn mixed with the tangy lime and bold chili powder. The creamy dressing is brightened up by fresh cilantro and salty cotija cheese, resulting in a dish that feels indulgent but balanced at the same time. It’s the kind of recipe that delights your taste buds with every forkful and keeps you coming back for more.

Another reason I cherish this Mexican Street Corn Pasta Salad Recipe is how quick and straightforward it is to prepare. Whether I’m hosting a casual family gathering, bringing a side to a potluck, or just craving something fresh and flavorful on a busy weeknight, this salad always fits right in. The grilling of corn (or even using frozen or canned corn) is flexible, and the assembly takes just minutes. It’s a perfect side dish that elevates any meal without any fuss.

Ingredients You’ll Need

A close-up view of a bowl with five distinct layers arranged side by side: bright green chopped herbs on the far left, followed by pale macaroni pasta covered with creamy light pink sauce sprinkled with black pepper, next to a crumble of white cheese also draped in sauce, then a pile of bright yellow cooked corn with some cream sauce on top, and on the far right, finely chopped red onions with a few pieces of white cheese on them; all contained in a textured light wood bowl sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential, each playing a key role in delivering that vibrant flavor and wonderful texture I love. From the tender pasta to the creamy dressing and spicy seasonings, every element combines to create a dish that looks as good as it tastes.

3 cups cooked rotini or penne pasta: I like rotini because its twists hold onto the dressing beautifully, but penne works just as well.
2 cups corn (grilled, frozen, or canned): Grilled corn is my top choice for that smoky, slightly sweet bite that defines this salad.
1/3 cup mayonnaise: Adds creaminess and richness to the dressing; you can use lighter mayo if you prefer.
1/3 cup sour cream: Brings a tangy freshness that balances the sweetness of the corn perfectly.
1 tablespoon lime juice: The bright acidity that lifts the entire dish and adds that quintessential Mexican street corn flavor.
1 teaspoon chili powder: Adds a gentle kick and depth of flavor without overpowering the salad.
1/2 teaspoon smoked paprika: Enhances the smoky notes to complement the grilled corn wonderfully.
1/4 teaspoon garlic powder: Offers subtle savory warmth that rounds out the dressing.
Salt and pepper to taste: Essential to bring all the flavors together just right.
1/4 cup chopped fresh cilantro: Adds a fresh, herbal brightness that makes this salad pop.
1/3 cup crumbled cotija cheese: Salty and crumbly, it’s the perfect finishing touch for authentic Mexican flavor.

Directions

Step 1: Start by cooking your pasta according to package instructions until al dente, then drain and let it cool completely. You want it cooled so the creamy dressing sticks without melting or becoming watery.

Step 2: If you’re using fresh corn, grill it over medium-high heat until slightly charred on all sides—this will truly capture that street corn essence. If using frozen or canned corn, simply thaw or drain well.

Step 3: In a large bowl, combine the cooked and cooled pasta with your corn. Toss gently to mix everything evenly.

Step 4: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy. This dressing is full of flavor and the magic behind the salad’s charm.

Step 5: Pour the dressing over the pasta and corn mixture. Toss thoroughly but gently, making sure every piece is coated with that luscious sauce.

Step 6: Fold in the chopped fresh cilantro and crumbled cotija cheese, then cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving. This resting time lets the flavors meld beautifully.

Servings and Timing

This recipe makes about 6 generous servings, perfect as a side dish for a family meal or a small gathering. The prep time is around 15 minutes, primarily for cooking and cooling pasta and prepping the dressing. Cook time, counting grilling the corn or heating the pasta water, takes about 10 minutes. Altogether, you’re looking at a total time of roughly 25 minutes, plus 30 minutes of chilling to bring out the best flavor and texture.

How to Serve This Mexican Street Corn Pasta Salad Recipe

The image shows a white bowl filled with a creamy corn dish made from yellow corn kernels mixed with a white creamy sauce. There are three light green lime wedges placed on one side of the bowl. The dish is sprinkled with red chili powder and finely chopped green herbs, adding dots of red and green on the cream and corn. A silver spoon with a long handle is inside the bowl, scooping up a portion of the corn mixture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Mexican Street Corn Pasta Salad, I often treat it as the star side at a summertime barbecue, pairing it beautifully with grilled chicken, tacos, or even a spicy carne asada. Its cool, creamy texture and lively flavors are a perfect counterpoint to smoky or spicy mains. I like to place it in a vibrant bowl and garnish with a little extra cilantro and a sprinkle of cotija just before serving for a colorful presentation.

Apart from barbecues, I love bringing this salad to potlucks or family dinners because it travels well and tastes great cold or at room temperature. For a lovely, fresh touch, try serving it with lime wedges on the side so your guests can add an extra spritz of citrus. It also pairs wonderfully with crisp white wines like Sauvignon Blanc or refreshing margaritas if you’re in the mood for cocktails. Non-alcoholic options such as sparkling water with a hint of lime or iced tea complement the dish’s brightness perfectly.

I usually serve this salad chilled or slightly cooled, which really preserves its refreshing qualities. Portion sizes can vary, but I find about a cup per person to be just right when it’s part of a larger meal. For smaller gatherings, this recipe is easy to halve or double depending on your needs.

Variations

I like to experiment with this Mexican Street Corn Pasta Salad Recipe based on what’s in my pantry and who I’m cooking for. For instance, if you’re looking for a gluten-free option, simply switch the pasta to a gluten-free variety—there are so many delicious ones available nowadays that still hold the dressing well. If you want to make it vegan, you can substitute the mayonnaise and sour cream with plant-based versions and use a vegan cheese alternative or leave it out entirely.

If you’re feeling adventurous, adding diced jalapeños or a splash of your favorite hot sauce can bring a lively heat I personally enjoy on warm summer days. For a smoky twist, consider roasting the corn in the oven or sautéing it in a pan with a little chipotle seasoning instead of grilling. This salad is so versatile that you can tailor the spice level, creaminess, and even the mix-ins like swapping cilantro for fresh parsley or scallions for a different herbal note.

For a fun twist on the texture, I have even tried adding thinly sliced radishes or chopped avocado right before serving for crunch and creaminess. No matter how you customize it, it always delivers that lovely balance of smoky, tangy, and creamy flavors that make it feel like a fiesta on your plate.

Storage and Reheating

Storing Leftovers

I always store leftovers of this Mexican Street Corn Pasta Salad Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days without losing its texture or flavor, making it an excellent make-ahead dish. Just be sure to give it a quick stir before serving again, as the dressing can settle at the bottom.

Freezing

Because this salad has a creamy dressing and fresh herbs, I don’t recommend freezing it. The mayonnaise and sour cream-based dressing tends to separate and the pasta can become mushy when thawed, so it’s best enjoyed fresh or refrigerated for a few days rather than frozen.

Reheating

If you prefer your pasta salad slightly warmed, I suggest taking it out of the refrigerator about 30 minutes before serving to bring it to room temperature naturally. Reheating in the microwave might cause the dressing to break down and lose its creamy texture, so avoid heating it directly. A gentle toss before serving can restore the salad’s lovely consistency.

FAQs

Can I use fresh corn if it’s not grilling season?

Absolutely! If fresh corn isn’t in season, frozen or canned corn works perfectly in this recipe. Just make sure to thaw frozen corn completely and drain canned corn well to avoid excess moisture. While grilling fresh corn adds the best flavor, the other options keep the dish tasty and convenient year-round.

Is there a dairy-free version of this salad?

Yes, you can easily make a dairy-free version by swapping mayonnaise and sour cream with dairy-free or vegan alternatives found in most grocery stores. For the cotija cheese, try a vegan cheese crumble or even omit cheese; the salad will still be delicious and creamy from the dressing and lime juice.

Can I prepare this recipe ahead of time for a party?

This salad is perfect as a make-ahead dish! I like to prepare it a few hours or the day before and let it chill in the refrigerator so the flavors meld perfectly. Just give it a good toss before serving. It’s great for BBQs, picnics, and potlucks.

What type of pasta works best for this salad?

I recommend using short pasta shapes like rotini or penne because their ridges and tubes hold onto the creamy dressing and corn bits well. Shell pasta or fusilli also work nicely, but avoid very small or thin pasta like angel hair as they won’t provide the same satisfying texture.

Can I add protein to make this a complete meal?

Definitely! Grilled chicken, shrimp, or even black beans all make fantastic additions if you want to turn this pasta salad into a hearty meal. I especially love topping it with some grilled shrimp brushed with a bit of chili powder and lime for a truly festive dish.

Conclusion

I hope you’ll give this Mexican Street Corn Pasta Salad Recipe a try because it’s one of my go-to dishes for bringing people together with bold flavors and simple ingredients. It’s versatile, easy to make, and delivers such a joyful explosion of taste every time. Whether for a casual weeknight meal or your next celebration, this pasta salad is sure to become a favorite in your kitchen, just like it is in mine.