Mexican Street Corn Pasta Salad

Why You’ll Love This Mexican Street Corn Pasta Salad

This Mexican street corn pasta salad combines pasta, charred corn, lime crema dressing, cotija, and cilantro in a chilled side dish. Jalapeño is optional, so you can adjust the heat at the table. It is suited to cookouts and potlucks because it can be prepared ahead.

How to Build the Salad

Cook the pasta until just al dente and cool it before tossing with the dressing. Char the corn on a grill or in a hot skillet, then let it cool as well. An air fryer is another way to cook corn on the cob if you need an alternative to grilling.

How to Make Mexican Street Corn Pasta Salad

Follow these steps in order. Cook and cool the pasta. Char the corn. Mix the dressing. Toss everything and chill if you want.

Ingredients

For the Pasta:

• 1 lb pasta shells or rotini
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons olive oil

For the Corn:

• 4-5 ears fresh corn (or 3 cups frozen/canned corn)
• 2 tablespoons butter (if using frozen corn)
• Salt and pepper to taste

For the Creamy Dressing:

• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)

For Assembly:

• 1 cup cotija cheese (crumbled)
• ½ cup red onion (finely diced)
• ⅓ cup fresh cilantro (chopped)
• 1 jalapeño (seeded and minced (optional))
• Salt and black pepper to taste

Directions

• Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
• Char the Corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
• Make the Dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
• Combine Everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
• Garnish and Serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.

How to Serve Mexican Street Corn Pasta Salad

Serve chilled or at room temperature with extra lime wedges. It works as a side for grilled meat, tacos, or a simple green salad. Add the final cotija and cilantro just before bringing it to the table.

How to Store Mexican Street Corn Pasta Salad

Refrigerate the salad in an airtight container for up to 3 days. The pasta absorbs dressing over time, so stir before serving and add a little extra lime or crema if it seems dry. Freezing is not recommended for the creamy dressing.

Tips for Mexican Street Corn Pasta Salad

• Cook pasta just until al dente so it holds texture in the fridge.
• Char the corn well for a smoky flavor.
• Taste the dressing and add more lime or salt as needed.
• Use frozen corn if fresh is not available; sauté it in butter to get color.
• Let the salad rest 15–30 minutes so flavors blend.

Variations

• Add black beans or diced avocado for more texture.
• Swap cotija for feta if you prefer a similar salty cheese.
• Make it spicy by keeping jalapeño seeds or adding hot sauce.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.

Frequently Asked Questions

Can I use canned corn?
Yes. Drain it and sauté it briefly to add color, then let it cool before mixing it with the pasta.

How long does Mexican street corn pasta salad keep?
Keep it refrigerated in a sealed container for up to 3 days. The pasta may absorb some dressing as it sits.

Can I make it ahead?
Yes. Chill it for a few hours before serving, then add some cotija and cilantro just before guests arrive.

Can I make a dairy-free version?
Use dairy-free mayonnaise and omit the cotija or substitute a dairy-free cheese alternative.

What pasta shapes can I use?
Shells, rotini, or small bow ties all hold the dressing well.

For a related recipe, see corn elote pasta salad. For additional technique or safety guidance, consult Serious Eats’ Mexican street corn guide.

Mexican Street Corn Pasta Salad

Print Recipe

A bright, creamy pasta salad with charred corn, cotija cheese, and a tangy dressing, perfect for potlucks and barbecues.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 1 lb pasta shells or rotini
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons olive oil
• 4-5 ears fresh corn (or 3 cups frozen/canned corn)
• 2 tablespoons butter (if using frozen corn)
• Salt and pepper to taste
• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 cup cotija cheese (crumbled)
• ½ cup red onion (finely diced)
• ⅓ cup fresh cilantro (chopped)
• 1 jalapeño (seeded and minced, optional)
• Salt and black pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to boil. Cook pasta until al dente (8-10 minutes). Drain, rinse with cold water, and toss with olive oil. Set aside to cool.
2. Char the corn: Grill fresh corn cobs for 10-12 minutes until charred, then cut kernels off. OR char corn kernels in a hot cast-iron skillet for 8-10 minutes. Let cool completely.
3. Make the dressing: Whisk together mayonnaise, Mexican crema, lime juice, lime zest, garlic powder, chili powder, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste.
4. Combine everything: In a large bowl, mix cooled pasta, charred corn, red onion, cilantro, jalapeño, and half the cotija cheese. Pour dressing over and toss until well coated.
5. Garnish and serve: Top with remaining cotija cheese and fresh cilantro. Serve immediately or refrigerate until ready to serve.

Notes

Serve cold or at room temperature. Great for parties; can be made ahead and chilled.