Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz pasta (such as rotini, shells, or elbow macaroni); 3 cups corn kernels (fresh, frozen, or canned), charred or roasted; 1/2 cup mayonnaise; 1/4 cup Mexican crema or sour cream; 2 tablespoons fresh lime juice; 1/2 teaspoon chili powder, plus more for garnish; 1/4 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh cilantro; 1/2 cup crumbled cotija cheese, plus more for garnish; Salt and black pepper to taste

Okay, so you know those dishes that just scream ‘summer get-together’? The ones everyone hovers over? This Mexican Street Corn Pasta Salad is *that* dish for me. Seriously. Every time I make it, people are asking for the recipe before the bowl is even half empty. It started years ago when I was trying to figure out how to make my beloved street corn into something I could take to a picnic without mayo melting everywhere, and honestly, this pasta version is maybe even *better*. It’s got all those bright, tangy flavors but in a cool, creamy, totally portable package.

Why I Keep Making This Salad

Look, life’s busy, right? And sometimes you just need a reliable recipe that tastes amazing but doesn’t require, like, three hours in the kitchen. This is it. I make this when friends are coming over last minute (it comes together pretty fast once the pasta’s cooked), or for any kind of potluck because it travels like a dream. Plus, my kids, who are suspiciously picky about vegetables, will actually devour the corn in this. It’s got that perfect balance of sweet corn, salty cheese, tangy lime, and a little kick form the chili. Pure gold!

What You’ll Need (Ingredients)

Here’s the stuff you’ll need. Don’t stress too much about exact measurements on some things, cooking should be fun, not a chemistry experiment, right?

About 8 ounces (half a standard box) of your favorite short pasta. I love bowties (farfalle) or rotini, something that holds the sauce well. Elbow macaroni totally works too!
3-4 ears of corn, shucked. Fresh is best, but honestly, I’ve used frozen corn kernels in a pinch and it was still good. Just thaw ’em first.
1/4 cup finely chopped red onion.
1/2 cup chopped fresh cilantro. (Okay, real talk, if you’re one of those people where cilantro tastes like soap, just leave it out! Or swap it for parsley, I won’t tell.)
1/3 cup crumbled Cotija cheese. Oh man, this is the good stuff. It’s salty and crumbly. If you can’t find it, crumbled feta cheese is a decent substitute, but Cotija is really worth seeking out at a Mexican grocery store if you can.
1/4 cup mayonnaise.
1/4 cup Mexican crema or sour cream. Crema is a little tangier and thinner, but sour cream works great. Sometimes I do a mix of mayo and sour cream depending on what’s in the fridge.
Juice of 1-2 limes. Start with one, taste, add more if you like it super zesty.
1/2 teaspoon chili powder (or more if you like spice!)
1/4 teaspoon smoked paprika (optional but adds a nice depth)
Salt and black pepper to taste.

Let’s Make It! (Directions)

First things first, get your pasta cooking. Boil up that 8 ounces of pasta according to the package directions until it’s al dente. Don’t overcook it, nobody wants mushy pasta salad. Drain it and rinse it under cold water to cool it down quickly. Set it aside in a big bowl.
Now, the corn. You’ve got options here. You can grill the corn on the cob until it’s got some nice char marks, then cut it off the cob. Or, you can cut the kernels off the cobs first and sauté them in a little bit of oil in a skillet until they’re tender and slightly browned. Grilled corn adds a smoky layer that’s *chef’s kiss*, but the skillet method is faster and still totally delicious.
While the pasta’s cooling or teh corn is cooking, whisk together your dressing. In a medium bowl, combine the mayo, crema (or sour cream), lime juice, chili powder, smoked paprika (if using), a good pinch of salt, and some black pepper. Whisk it until it’s smooth and creamy. Give it a little taste. Does it need more lime? More salt? This is where you adjust it to your liking.
Add the corn (cooled slightly!), red onion, cilantro, and about two thirds of the Cotija cheese to the bowl with the cooled pasta.
Pour the dressing over everything. Gently stir it all together until the pasta and veggies are nicely coated in that creamy, tangy goodness.
Transfer the salad to your serving dish, or just cover the bowl you used if it’s already pretty! Sprinkle the remaining Cotija cheese over the top.
Ideally, let the salad chill in the fridge for at least 30 minutes before serving. This gives all those amazing flavors time to meld together. Honestly, I think it tastes even better after a couple of hours, or even the next day!

A Few Things I’ve Learned (Notes)

Okay, so over time, I’ve messed this up a time or two, so here are some things that help:

Make sure your pasta is *really* cooled before you add the dressing. Warm pasta can sometimes make creamy dressings a little weird or greasy. Rinsing with cold water is your friend here.
Don’t be shy with the salt and pepper. Pasta salads need a good amount of seasoning to really pop.
Fresh lime juice makes a huge difference compared to the bottled stuff. Seriously.

Playing Around With It (Variations)

Once you’ve got the basic recipe down, feel free to experiment!

I sometimes toss in a can of drained and rinsed black beans for extra protein and fiber. Diced avocado is also a fantastic addition, stir it in right before serving though so it doesn’t get mushy. If you want to make it a main dish, shredded rotisserie chicken is super easy to stir in. I even tried adding some chopped bell pepper once, but I didn’t love the texture clash, so that’s a variation I generally skip now!

Tools You’ll Need (Equipment)

Just your basic kitchen stuff, really. A big pot for the pasta, a knife and cutting board for chopping, a whisk and bowl for the dressing, and a big bowl for mixing everything together. If you don’t have a grill or grill pan for the corn, a regular heavy-bottomed skillet works just fine, promise!

Keeping It Fresh (Storage)

Store any leftovers in an airtight container in the fridge. It usually stays good for 3-4 days. Though honestly, in my house it never lasts more than a day or two!

Serving It Up

This salad is perfect for picnics, BBQs, potlucks, or just as a side dish with grilled chicken, fish, or tacos. My family also loves it alongside something simple like quesadillas. It’s just bright and fresh and goes with pretty much anything summery.

Lessons Learned the Hard Way (Pro Tips)

Okay, listen up, because I learned this form my mistakes.

Tip 1: Don’t skip the chilling time if you can help it. Those flavors really need to hang out and get to know each other.

Tip 2: Taste and adjust the seasoning *before* you serve it. What tastes right in the dressing bowl might need a little tweak once it’s mixed with the pasta and corn. Salt, pepper, maybe another squeeze of lime are usually all it needs.

Stuff People Ask Me (FAQ)

Can I make this ahead of time?
Oh heck yeah! It’s actually better made ahead. The flavors really get a chance to mingle. I’d say make it up to 24 hours in advance. If it seems a little dry after sitting, you can stir in another tiny dollop of mayo or crema.

What if I don’t have fresh corn?
No sweat! Use frozen corn kernels. Just thaw them first, then you can sauté them quickly in a pan to get a little color and tenderize them. Canned corn? Yeah, you *could*, but the flavor isn’t quite the same. I’d stick to fresh or frozen if possible.

Is this spicy?
Not really, unless you use extra chili powder or add something like jalapeño. The amount listed gives it just a little warmth, not serious heat.

Can I use a different cheese?
Cotija is key for that authentic flavor, but like I mentioned, crumbled feta works pretty well. Queso fresco is another option, it’s milder though. Don’t use, like, cheddar. It won’t work.

What about grilled chicken?
Yes! Seriously, throw in some chopped grilled chicken and it’s a full meal deal. Super easy.

Hope you give this a try! It’s seriously one of my favorite things to make when the weather gets warm. Let me know if you make any cool variations!

If you’re curious about real Mexican cheeses like Cotija, Rick Bayless has a great guide.

Need another easy summer salad idea? This one is a winner too!

And hey, Serious Eats has a good basic guide on cooking pasta perfectly if you ever need a refresher.

Mexican Street Corn Pasta Salad