Mexican Street Corn Pasta Salad – Bright, Creamy, and Crowd-Pleasing
There’s a reason corn, chili, and lime feel like pure sunshine on a plate. This pasta salad takes those classic Mexican street corn flavors and turns them into a fresh, creamy side that’s perfect for barbecues, potlucks, or an easy weeknight dinner. It’s familiar, comforting, and just a little bit bold.
Expect juicy corn, al dente pasta, a tangy dressing, and a kick of spice. Serve it cold or at room temperature, and watch it disappear fast.
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and rinse under cool water to stop the cooking. Toss with a drizzle of oil to prevent sticking and set aside to cool.
- Char the corn: Heat a large skillet over medium-high. Add a little oil, then the corn in an even layer. Let it sit to develop color, then stir occasionally until lightly charred in spots, 5–7 minutes. Season with a pinch of salt. Cool slightly.
- Make the dressing: In a large bowl, whisk mayonnaise, sour cream, lime zest and juice, chili powder, smoked paprika, cumin, minced garlic, honey, 1/2 teaspoon salt, and a few grinds of pepper. Adjust lime and salt to taste; it should be bright and well-seasoned.
- Prep the add-ins: Chop cilantro and scallions. Dice red onion and jalapeño. Crumble Cotija.
- Combine: Add cooled pasta and corn to the dressing. Fold in red onion, jalapeño, cilantro, and most of the Cotija, reserving a little for garnish. If using tomatoes or avocado, gently fold them in last.
- Taste and tweak: Add more lime, salt, or chili powder as needed. If you like heat, a few dashes of hot sauce work well.
- Chill or serve: Cover and chill for 30 minutes for best flavor, or serve right away at room temperature. Garnish with remaining Cotija, extra cilantro, and a sprinkle of Tajín if you like.
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Why This Recipe Works
This recipe delivers big flavor with minimal effort. The dressing blends creamy and tangy elements—think mayonnaise, sour cream, and lime—so every bite tastes balanced, not heavy.
Charring the corn (or using fire-roasted frozen corn) adds smoky depth that keeps things interesting. Fresh cilantro, scallions, and a little jalapeño brighten the salad so it never feels dull. Cotija cheese ties it all together with a salty, crumbly finish.
Shopping List
- Pasta: 12 ounces short-cut pasta (rotini, fusilli, or shells)
- Corn: 4 cups corn kernels (fresh cut from 5–6 ears, or frozen fire-roasted)
- Cheese: 3/4 cup crumbled Cotija (or feta if needed)
- Fresh Herbs & Aromatics: 1/2 cup chopped cilantro, 4 scallions (thinly sliced)
- Heat: 1 jalapeño (seeded and finely diced), optional
- Red Onion: 1/3 cup finely diced
- Lime: 2 limes (zest and juice)
- Mayonnaise: 1/2 cup
- Sour Cream or Greek Yogurt: 1/2 cup
- Spices: 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin
- Garlic: 1–2 cloves, minced (or 1/2 teaspoon garlic powder)
- Honey: 1–2 teaspoons
- Olive Oil or Neutral Oil: 1 tablespoon (for charring corn)
- Salt and Black Pepper: to taste
- Optional Mix-Ins: 1 avocado (diced), 1 cup halved cherry tomatoes, hot sauce, Tajín for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil.
Cook pasta until just al dente. Drain and rinse under cool water to stop the cooking. Toss with a drizzle of oil to prevent sticking and set aside to cool.
- Char the corn: Heat a large skillet over medium-high.
Add a little oil, then the corn in an even layer. Let it sit to develop color, then stir occasionally until lightly charred in spots, 5–7 minutes. Season with a pinch of salt.
Cool slightly.
- Make the dressing: In a large bowl, whisk mayonnaise, sour cream, lime zest and juice, chili powder, smoked paprika, cumin, minced garlic, honey, 1/2 teaspoon salt, and a few grinds of pepper. Adjust lime and salt to taste; it should be bright and well-seasoned.
- Prep the add-ins: Chop cilantro and scallions. Dice red onion and jalapeño.
Crumble Cotija.
- Combine: Add cooled pasta and corn to the dressing. Fold in red onion, jalapeño, cilantro, and most of the Cotija, reserving a little for garnish. If using tomatoes or avocado, gently fold them in last.
- Taste and tweak: Add more lime, salt, or chili powder as needed.
If you like heat, a few dashes of hot sauce work well.
- Chill or serve: Cover and chill for 30 minutes for best flavor, or serve right away at room temperature. Garnish with remaining Cotija, extra cilantro, and a sprinkle of Tajín if you like.
Storage Instructions
- Refrigeration: Store in an airtight container for 3–4 days. The flavors deepen by day two.
- Revive before serving: Stir in a splash of lime juice or a spoonful of sour cream/mayo to refresh the texture after chilling.
- Avocado alert: If using avocado, add it right before serving to prevent browning.
- Do not freeze: The dressing will separate and the pasta will turn mushy after thawing.
Why This is Good for You
This salad hits a nice balance of carbs, protein, and fats.
The corn and pasta provide energy-giving carbohydrates and fiber. Cilantro, scallions, jalapeño, and lime add antioxidants and vitamin C. Using Greek yogurt for part or all of the sour cream boosts protein with a lighter feel.
Cotija gives calcium and savory flavor, so you can use less dressing without losing richness.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy pasta ruins the texture. Cook just to al dente and rinse briefly to stop cooking.
- Skipping the char: That smoky edge is key to the “street corn” vibe. If you can’t char on the stove, broil the corn for a few minutes, or use fire-roasted corn.
- Under-seasoning the dressing: The pasta and corn will dull flavors.
Make the dressing a touch saltier and tangier than you think it needs to be.
- Mixing while hot: Hot pasta can make the dressing greasy. Let the pasta and corn cool slightly before tossing.
- Adding watery veggies too early: Tomatoes can release liquid over time. Add them just before serving for the best texture.
Alternatives
- Dairy-free: Use vegan mayo and an unsweetened dairy-free yogurt.
Swap Cotija for a dairy-free feta or toasted pepitas for crunch.
- Lighter dressing: Replace half or all of the mayo with Greek yogurt. Add an extra teaspoon of olive oil for silkiness.
- More protein: Add grilled chicken, black beans, or shrimp. For a vegetarian boost, toss in a can of rinsed black beans.
- Different pasta: Try whole wheat, chickpea, or gluten-free pasta.
Choose shapes with ridges to hold the dressing.
- Flavor twists: Add roasted red peppers, pickled jalapeños, or a pinch of chipotle powder for smoky heat.
- Cheese swap: Feta works in place of Cotija. Queso fresco is milder if you prefer less salt.
FAQ
Can I make this a day ahead?
Yes. In fact, it tastes even better after a few hours in the fridge.
Hold back a few tablespoons of dressing (or a little lime juice and sour cream) to stir in right before serving to freshen it up.
What if I don’t have fresh corn?
Frozen corn works great. Look for fire-roasted for the best flavor. Thaw and pat dry before charring so it browns instead of steaming.
Is it spicy?
It’s as mild or hot as you want.
Leave out the jalapeño and use mild chili powder for a gentle version, or add hot sauce and extra jalapeño for more kick.
How do I keep the pasta from sticking?
Cook in plenty of salted water and drain well. Rinse briefly under cool water and toss with a bit of oil while it cools. This helps the noodles stay separate until you dress the salad.
Can I use mayonnaise only?
You can, but a mix of mayonnaise and sour cream or Greek yogurt gives better balance.
The tang prevents the dressing from feeling heavy.
What’s the best pasta shape?
Choose shapes with curves or ridges—rotini, fusilli, shells, or cavatappi. They catch the dressing and corn better than smooth pasta.
How do I make it extra smoky?
Use smoked paprika and a pinch of chipotle powder. If you have a grill, char the corn on the cob before cutting off the kernels.
In Conclusion
Mexican Street Corn Pasta Salad brings bright flavors and creamy comfort in one easy bowl.
It’s simple to prep, easy to customize, and always a hit on the table. Make it ahead, tweak the heat to your liking, and finish with a squeeze of lime right before serving. You’ll get a dish that tastes like summer, any time of year.
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