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Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad

Bright, zesty, and loaded with flavor—this Mexican Street Corn Pasta Salad brings the bold and vibrant taste of street food into a creamy, crave-worthy side dish.
Course Salad
Cuisine Mexican-American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 360kcal
Cost $8–$10

Ingredients

  • 3 cups cooked rotini or penne pasta cooled
  • 3 cups corn kernels fresh, grilled, or frozen and thawed
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup crumbled cotija cheese or feta as substitute
  • 1 jalapeño finely diced (optional for heat)
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion
  • Juice of 1 lime
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste

Instructions

  • Cook the pasta: Boil your pasta according to package directions. Drain and rinse under cold water to cool.
  • Char the corn: If using fresh or thawed corn, cook it in a hot skillet or grill pan until lightly charred (about 5–7 minutes). Let cool.
  • Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
  • Combine everything: Add the cooked pasta, charred corn, red onion, jalapeño, and cilantro to the bowl. Toss until everything is evenly coated.
  • Add cheese: Gently fold in the cotija cheese, reserving a little for topping.
  • Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Sprinkle with remaining cheese and a dash of chili powder before serving.

Notes

  1. Don’t overcook the pasta – Slightly al dente pasta holds up better in cold salads.
  2. Char the corn for depth – That smoky flavor is what gives it true “street corn” character.
  3. Let it chill – Resting in the fridge helps the flavors soak into the pasta.
  4. Customize the heat – Add more or less jalapeño depending on your spice tolerance.