Easy Mexican Street Corn Pasta Salad – Creamy, Zesty & Crowd-Pleasing
This Easy Mexican Street Corn Pasta Salad is the ultimate side dish for cookouts, picnics, and weeknight dinners! Made with tender pasta, roasted corn, creamy dressing, cotija cheese, and a kick of lime and chili, it’s bursting with bold flavor and fresh texture. Quick to make and perfect for feeding a crowd, this zesty salad pairs beautifully with grilled meats or can be enjoyed on its own. A summer favorite everyone will love!
Equipment
- Large pot (for pasta)
- Strainer
- Skillet or grill pan (for corn)
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 12 oz (340 g) pasta (rotini, penne, or bowtie)
- 4 cups corn kernels (about 4 ears fresh grilled, or 3 cups frozen, thawed)
- 1 cup mayonnaise (or half mayo + half Greek yogurt)
- ½ cup sour cream (or Greek yogurt)
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 cup cotija cheese, crumbled (or feta)
- ⅓ cup fresh cilantro, chopped
- 3 green onions, sliced
- 1 jalapeño, diced (optional, for heat)
- Salt & black pepper, to taste
Optional add-ins: 1 avocado (diced), 1 cup black beans, or grilled chicken/shrimp
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Corn: Grill or pan-roast corn until lightly charred. If using canned or frozen, sauté in a dry skillet for a smoky flavor.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, smoked paprika, cumin, salt, and pepper.
- Combine Salad: In a large mixing bowl, add pasta, corn, cotija, cilantro, scallions, and jalapeño. Pour dressing over and toss to coat.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with extra cotija, cilantro, and a squeeze of lime.
Notes
- Make Ahead: Best when made a few hours in advance or the night before.
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving.
- Spice Level: Adjust chili powder and jalapeño to your heat preference.
- Lighter Version: Replace mayo with Greek yogurt and use less cheese.
- Vegan Option: Use vegan mayo and dairy-free cheese.