Mexican Street Corn Pasta Salad

Mexican street corn pasta salad always reminds me of a lively summer evening when I hosted a backyard barbecue with my friends and we wanted something fun and unexpected to serve and I decided to combine my favorite street corn flavors with pasta and as I mixed in the creamy sauce with charred corn and sprinkled cotija cheese on top, I knew this dish was going to be a hit and when we finally sat down to eat, everyone went back for seconds (and even thirds).

I love making Mexican street corn pasta salad because it’s colorful, creamy, and packed with fresh, bold flavors and it brings that same street food excitement to any table and whether it’s a picnic, potluck, or a simple family dinner, this dish never fails to impress and spark conversation.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pasta (rigatoni or your favorite shape) – The hearty base that holds all the flavors.
• Corn (fresh, grilled, or frozen) – Brings sweetness and smoky charred notes.
• Mayonnaise – Adds creaminess and ties everything together.
• Sour cream – Makes the dressing extra smooth and tangy.
• Cotija cheese – Adds salty, crumbly richness.
• Red onion – Gives a crisp bite and sharpness.
• Lime juice – Brightens and lifts the whole dish.
• Fresh cilantro – Brings a fresh herbal finish.
• Chili powder – Adds a little warmth and color.
• Salt and pepper – Essential for seasoning.

Tools You’ll Need

• Large pot – For boiling the pasta perfectly.
• Strainer – To drain the cooked pasta.
• Mixing bowls – To combine the dressing and toss everything together.
• Chef’s knife – For chopping veggies and herbs.
• Cutting board – To prep your ingredients easily.
• Spoon or spatula – For mixing the salad thoroughly.

Instructions

Step 1

I start by boiling the pasta until al dente, then rinse it under cold water to stop cooking and cool it down.

Step 2

While the pasta cooks, I char the corn on a grill or skillet for extra flavor (or use thawed frozen corn if in a rush).

Step 3

In a big bowl, I mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.

Step 4

I add the cooled pasta, corn, red onion, and most of the cotija cheese to the dressing and mix until everything is well coated.

Step 5

I sprinkle the remaining cotija cheese and fresh cilantro on top, then dust lightly with extra chili powder for color.

Step 6

I like to chill it in the fridge for at least 30 minutes so the flavors meld together beautifully.

Tips

For even more flavor, I sometimes add diced jalapeños or a splash of hot sauce. If you don’t have cotija, you can use feta as a substitute. You can also add grilled chicken or shrimp to turn it into a complete meal.

Ways to Serve

This salad is perfect as a barbecue side dish, a picnic main, or a quick summer lunch. I love serving it with tacos, grilled meats, or even on its own with tortilla chips for scooping.

Frequently Asked Questions

Can I make Mexican street corn pasta salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge since the flavors get even deeper.

How long does it last?

Store it in an airtight container in the fridge for up to 3 days.

Can I use canned corn?

Yes! Just drain it well and char it in a skillet if you’d like that roasted flavor.

See You in the Kitchen

I hope you give this Mexican street corn pasta salad a try! It’s creamy, zesty, and such a fun twist on a classic pasta salad. I’d love to hear what you think or see your own creations, so feel free to share. Save this recipe for all your sunny gatherings and casual meals!

Happy Cooking!

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