Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad transforms street food cravings into a vibrant, crowd pleasing pasta dish ready in just 35 minutes prep and 25 minutes cook time. With its creamy dressing, smoky charred corn, and authentic Mexican seasonings, this recipe checks all the boxes for an easy, make ahead meal or standout side at your next potluck, cookout, or family dinner. The irresistible balance of creamy, spicy, and tangy flavors will make this pasta salad your go to recipe for any gathering.

I first made Mexican Street Corn Pasta Salad for a neighborhood cookout after searching for a dish that could last on the buffet table in warm weather and still impress everyone. Not only did the salad disappear faster than anything else, but I had three recipe requests before the party ended. The sweet corn paired with smoky paprika and creamy lime dressing truly delivers a crowd pleasing flavor profile I now crave year round.

Gather Your Ingredients

• Rotini or penne pasta (3 cups cooked): Spiral shapes like rotini hold the creamy street corn dressing in every bite; cook until just al dente so the salad remains firm. Substitute shells or orecchiette if preferred.
• Corn (2 cups grilled, frozen, or canned): Grilled fresh corn yields the most authentic elotes flavor; if using frozen or canned, ensure it is fully thawed and patted dry before adding to prevent sogginess.
• Mayonnaise (1/3 cup): Essential for a luscious, rich base; high quality or avocado oil mayo offers even better flavor. Swap for plant based mayo for vegan diets.
• Sour cream (1/3 cup): Adds tang and creaminess; full fat recommended for best texture but low fat or Greek yogurt works for a lighter version.
• Lime juice (1 tablespoon): Use fresh for the brightest citrus punch; adds essential acidity that balances the rich ingredients.
• Chili powder (1 teaspoon): Mexican style is ideal for depth of flavor; use more for added heat or swap with ancho chili for extra smokiness.
• Smoked paprika (1/2 teaspoon): Brings a distinctive charred, smoky note reminiscent of grilled corn; regular paprika can be used in a pinch but will not match the smoky taste.
• Garlic powder (1/4 teaspoon): Subtle depth without overpowering the other seasonings; fresh garlic can overwhelm the salad and is not recommended.
• Salt and pepper to taste: Essential for drawing out all the other flavors; adjust after combining ingredients, especially with salty cotija.
• Chopped fresh cilantro (1/4 cup): Brightens and freshens the salad. Add just before serving for the fullest flavor and color.
• Crumbled cotija cheese (1/3 cup): Traditional Mexican cheese that provides a salty, crumbly texture; substitute feta or leave out for a dairy free version.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta Perfectly:

Bring a large pot of salted water to a rolling boil, add a tablespoon of salt, and cook pasta according to package directions until al dente, usually 8 to 10 minutes. Immediately drain and rinse under cold water to stop cooking and keep the pasta from sticking. Pasta should still have a slight bite so it holds up in the salad and does not turn mushy after mixing with the dressing.

Prepare the Corn:

Grill fresh corn on the cob over medium high heat for 10 to 12 minutes, turning often until charred in spots. Let cool and cut kernels off. For frozen corn, completely thaw and pat dry for best texture; if canned, drain and pat dry. For extra smoky flavor, sauté kernels in a dry skillet until browned.

Mix the Creamy Dressing:

Whisk mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl until smooth. Taste and adjust seasoning—the dressing should be creamy with a kick of spice and tangy lime. A balanced dressing is key to the overall flavor.

Combine Pasta, Corn, and Dressing:

Transfer cooled pasta and grilled or prepared corn to a spacious mixing bowl. Pour the creamy dressing over and toss gently but thoroughly until all pasta and corn are well coated. Scrape the last bit of dressing from the bowl so none of the bold flavors are left behind.

Add Cotija and Cilantro:

Gently fold in chopped fresh cilantro and crumbled cotija cheese, reserving a few pinches of each for garnish. Warm pasta will slightly melt the cheese, binding the salad together with a savory, tangy note. Garnishing just before serving adds color and freshness.

Chill and Serve:

For the best flavor and texture, cover and refrigerate the pasta salad for at least 30 minutes before serving. This resting time allows the pasta to absorb the dressing and the seasonings to meld, ensuring each bite is packed with all the street corn flavors.

I learned the magic of smoked paprika in this recipe when I was out of fresh corn and still wanted that signature grilled flavor. Even with canned corn, the spice added an irresistible smokiness that completely transformed the salad. Now I always keep smoked paprika on hand during corn off seasons to ensure the flavor never disappoints.

Smart Swaps and Variations

This pasta salad adapts perfectly for dietary needs and ingredient swaps, making it a flexible recipe for any occasion. Greek yogurt can replace all or part of the sour cream and mayonnaise for a lighter version with added protein, while plant based mayos and coconut yogurt are excellent choices for vegan and dairy free alternatives. Whole wheat or gluten free pasta work well too; just be mindful not to overcook them as they may soften more quickly. Toss in diced avocado, black beans, or jalapeños to customize taste and boost nutrition—and consider brightly colored bell peppers for visual appeal.

How to Store and Reheat Mexican Street Corn Pasta Salad

Keep this Mexican Street Corn Pasta Salad fresh by storing it in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually improve after a day as the ingredients have time to meld, so it is perfect for meal prep or making ahead before a party. If the salad seems a bit dry after chilling, revive it with a spoonful of mayonnaise or sour cream mixed with a few drops of lime juice and stir thoroughly before serving. While this salad is best served cold, it is still delicious at room temperature, making it ideal for outdoor events or picnics.

What to Serve with Mexican Street Corn Pasta Salad

This pasta salad is a versatile partner for Mexican mains such as grilled carne asada, fish tacos, and enchiladas, and works beautifully alongside classic cookout dishes like burgers, grilled chicken, or ribs. As a light meal, try pairing it with a simple green salad or tortilla soup, or top with grilled shrimp or chicken to transform it into a protein packed entrée. Complement with citrusy drinks like lime agua fresca or margaritas to balance the salad’s creamy richness at your next gathering.

Nutritional Benefits

This Mexican Street Corn Pasta Salad delivers more balanced nutrition than most creamy pasta salads with approximately 321 calories and 10 grams of protein per serving. The inclusion of sweet corn adds gut friendly fiber, plant compounds, and vitamin C, while cotija cheese brings calcium and protein. Use whole wheat pasta for extra fiber and micronutrients, and enjoy the salad’s antioxidants from fresh cilantro, lime, and chili spices in every bite.

Recipe Success Tips

The key to flawless Mexican Street Corn Pasta Salad is charring corn for the smoky effect, even when using frozen or canned types—sauté dry until browned for similar results. Avoid mushiness by rinsing pasta under cold water and not overcooking, since the dressing softens pasta further as it sits. If the salad dries out after refrigeration, revive with extra dressing or lime, and taste again before serving since flavors mellow with chilling; this simple adjustment ensures every batch is full flavored and creamy.

This Mexican Street Corn Pasta Salad has quickly become my signature dish for potlucks, always earning enthusiastic reviews and multiple recipe requests from friends and family. Let its irresistible blend of creamy, tangy, and spicy flavors bring joy to your next gathering and inspire you to make it a new favorite staple.

Common Questions About This Recipe

→ Can I use frozen or canned corn instead of grilled?

Yes, frozen or canned corn works well if grilled corn is unavailable. Simply thaw or drain before adding for best texture.

→ What type of pasta is best for this salad?

Short, bite-sized pasta such as rotini or penne hold the dressing well and complement the corn for ideal texture.

→ How can I add extra heat or flavor?

Increase the chili powder or add diced jalapeños for more spice. Smoked paprika enhances depth and smokiness.

→ Can it be made ahead of time?

Yes, prepare a few hours in advance and refrigerate. Add fresh cilantro and cotija cheese just before serving for best flavor.

→ Is there a substitute for cotija cheese?

If cotija cheese is unavailable, feta cheese offers similar texture and tang as a substitute.