Mexican Street Corn Pasta Salad is a fun twist on two classic favorites—creamy pasta salad meets the bright, smoky flavors of Mexican street corn. Imagine tender pasta coated in a zesty mix of mayonnaise, cotija cheese, lime juice, and a touch of chili powder, tossed with sweet corn kernels and fresh herbs. It’s colorful, full of flavor, and has just the right amount of tang and spice to keep things interesting.
I love making this for summer barbecues or casual get-togethers because it feels like a party in every bite. The best part is how easy it is to throw together with simple ingredients, plus it can sit in the fridge and taste even better after the flavors have had a chance to mingle. I usually add a sprinkle of extra cheese and a squeeze of lime right before serving to punch up the flavors even more.
This salad always brings back memories of warm evenings and good company—something about the mix of creamy, spicy, and fresh tastes just makes people smile. If you’re looking for a side dish that everyone will ask for seconds on, this Mexican Street Corn Pasta Salad is a winner in my book. It’s the kind of recipe you want to keep on hand all summer long!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the dressing nicely. You can swap for fusilli, rotini, or small shells if you want a different texture.
Corn: Fresh corn grilled gives the best smoky flavor. If fresh isn’t available, thawed frozen corn works well too. Either way, charring adds great taste.
Mayonnaise & Sour Cream: These create the creamy dressing. For a lighter option, try Greek yogurt or use Mexican crema if you can find it—it’s a bit tangier.
Cotija Cheese: This crumbly cheese adds a salty, tangy bite. If you can’t find cotija, feta or queso fresco makes a nice alternative.
Spices: Chili powder, smoked paprika, and cumin give warmth and depth. Adjust chili powder to control the heat level. I like the optional smoked paprika for a subtle smoky note.
How Do You Get That Perfect Charred Corn Flavor?
Grilling or sautéing the corn kernels is key for authentic flavor. Here’s how to get it just right:
- Preheat your grill or skillet to medium-high.
- Toss the corn kernels with a little olive oil so they don’t dry out or stick.
- Cook, stirring often, until the kernels have light brown spots—about 6-8 minutes.
- Keep an eye to avoid burning; you want some char, not blackened.
- Removing the corn promptly keeps it crisp, not mushy.
This char adds a smoky, sweet pop to every bite, making the salad special.
Equipment You’ll Need
- Large pot – For boiling the pasta, I like a big one so it cooks evenly and doesn’t spill over.
- Grill or skillet – To char the corn, either a gas grill or a sturdy skillet works well for good smoky flavor.
- Colander – To drain the pasta quickly and keep everything from sticking.
- Mixing bowls – Large ones make tossing all the ingredients easier without mess.
- Whisk – For mixing the dressing smooth and lump-free.
- Chef’s knife and chopping board – To finely chop onion and cilantro easily.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shredded chicken or shrimp for more filling. Perfect for picnics or a hearty meal.
- Cheese swap: Try queso fresco or feta if cotija isn’t available; they add a different salty tang.
- Extra spice: Mix in sliced jalapeños or a dash of hot sauce to turn up the heat.
- Veggie twist: Toss in diced tomatoes or roasted bell peppers for freshness and color.
Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 8 oz elbow macaroni pasta
- 3 ears fresh corn, kernels cut off (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (plus extra for topping)
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 to 2 cloves garlic, minced
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for topping)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for grilling corn
- Optional: sliced jalapeño for extra heat
How Much Time Will You Need?
This salad takes about 25 minutes of active prep and cooking time, plus 30 minutes of chilling to let the flavors blend nicely. It’s quick to make and perfect for preparing ahead of a meal or gathering.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool down and stop cooking. Set it aside while you prepare the rest.
2. Prepare the Corn:
Heat a grill or skillet over medium-high heat. Toss the corn kernels with a little olive oil to prevent sticking. Grill or sauté the corn, stirring occasionally, until it becomes lightly charred and cooked through—this should take about 6 to 8 minutes. Remove from heat and let the corn cool a bit.
3. Make the Dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream or Mexican crema, lime juice, minced garlic, chili powder, smoked paprika (if using), ground cumin, salt, and pepper. Stir until the dressing is smooth and well combined.
4. Combine Salad Ingredients:
Add the cooled pasta, charred corn, finely chopped red onion, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.
5. Adjust Seasoning:
Give the salad a taste and add more salt, pepper, or lime juice if needed. For a spicy kick, mix in some sliced jalapeños according to your heat preference.
6. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes so the flavors can meld together. Before serving, sprinkle extra cotija cheese, a pinch of chili powder, and some chopped cilantro on top for a bright, tasty garnish.
7. Enjoy Your Salad:
This Mexican Street Corn Pasta Salad is creamy, colorful, and full of flavor—perfect as a side for barbecues, parties, or any easy, casual meal.
Can I Use Frozen Corn Instead of Fresh?
Yes! Thaw frozen corn completely before grilling or sautéing to get that nice charred flavor. It’s a convenient option when fresh corn isn’t in season.
How Long Can I Store Leftovers?
Store the salad in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, but the pasta may absorb some dressing, so you can add a splash of lime juice or a little mayonnaise to freshen it when serving.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad up to a day in advance and refrigerate. Just give it a gentle stir before serving and add any fresh garnishes last minute to keep them vibrant.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija, try crumbled feta or queso fresco. They offer a similar salty, tangy flavor that complements the dish well.