This dish is like a summer party in a bowl! Imagine the bold, zesty flavors of Mexican street corn—creamy, tangy, and a little spicy—now tossed with perfectly cooked pasta to make a side dish that always steals the spotlight.
Whether you’re heading to a BBQ, packing lunch for work, or just craving something a little different on a weekday, this pasta salad delivers big flavor with minimal fuss. It combines pantry staples and fresh ingredients in the most delightful way.
Bonus: it tastes even better after a chill in the fridge, so it’s perfect to make ahead. This isn’t just a salad, it’s a fiesta on a fork!
Why You’ll Love This Recipe
- A fresh twist on classic pasta salad with irresistible Mexican street corn flavor.
- Perfect for potlucks, picnics, or a simple dinner side.
- Customizable heat with jalapeño (or skip it entirely).
- Easy to make ahead and enjoy chilled.
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4–6
Equipment Needed:
- Large pot for pasta
- Knife and cutting board
- Mixing bowl
- Spoon or spatula for mixing
Ingredients
- 8 oz pasta (rotini or penne work great)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the pasta according to the package directions. Drain it and let it cool.
- If using fresh corn, cook it (grilled or boiled) until tender. For frozen or canned corn, thaw or drain respectively.
- In a large mixing bowl, whisk together the mayo, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño if using. Give everything a good toss until evenly coated.
- Pop it in the fridge for at least 30 minutes to let the flavors mingle before serving.
Pro Tips
- Grill your fresh corn for a smoky flavor boost that takes this salad over the top.
- Want extra creaminess? Add a splash of milk or more sour cream just before serving.
- No cotija? Crumbled feta works as a great substitute.
- Love crunch? Toss in some crushed tortilla chips right before serving.
Mexican Street Corn Pasta Salad
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 8 oz pasta (rotini or penne work great)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the pasta according to the package directions. Drain it and let it cool.
- If using fresh corn, cook it (grilled or boiled) until tender. For frozen or canned corn, thaw or drain respectively.
- In a large mixing bowl, whisk together the mayo, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño if using. Give everything a good toss until evenly coated.
- Pop it in the fridge for at least 30 minutes to let the flavors mingle before serving.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
