Mexican Street Corn Pasta Salad Recipe – Easy Summer Side Dish

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 12 oz short pasta (rotini, fusilli, or penne); 3 cups fresh corn (about 4 ears), grilled and cut off the cob (or 2 cans, drained); 1/2 cup red onion, finely chopped; 1 cup cherry tomatoes, halved; 1/2 cup cilantro, chopped; 2/3 cup cotija cheese, crumbled (or feta); 1/2 cup mayonnaise; 1/4 cup Greek yogurt or sour cream; 2 tablespoons lime juice, freshly squeezed; 1 teaspoon chili powder (or Tajín); 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt & black pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper); Optional: 1 avocado, diced; Optional: 1 jalapeño, minced; Optional: 1/2 cup black beans, rinsed

Posted on August 22, 2025

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The first time I tasted Mexican street corn, I was standing under a blazing July sun at a local food festival, elbowing past a crowd for a bite of that smoky, creamy, tangy perfection. Now, imagine that flavor tucked into a cool, crave-worthy pasta salad—yep, that’s what this Mexican Street Corn Pasta Salad recipe is all about! Honestly, just the vibrant colors alone—golden charred corn, flecks of fresh cilantro, juicy tomatoes, and that creamy dressing—make you want to grab a fork right away.

The magic here is how the familiar comfort of tender pasta gets a fiesta-style upgrade with street corn flavors. I first whipped this up for a neighbor’s backyard barbecue, thinking it’d just be another side. But, you know, people literally asked for seconds before the burgers hit the grill! Ever since, I keep this recipe on repeat for every picnic, potluck, and lazy summer evening—especially when I want something easy but just a little unexpected.

Mexican Street Corn Pasta Salad isn’t just pretty; it’s full of big, bold flavors and texture—sweet corn, creamy dressing, a hint of spice, a squeeze of lime, and those salty little crumbles of cotija cheese. It’s a total crowd-pleaser, and trust me, you’ll want to make a double batch. If you’re feeding picky eaters, vegetarians, or just hungry friends, this is the kind of salad that makes everyone happy. Whether you’re new to street corn or an old pro, this recipe is so simple and adaptable, you’ll want to make it your signature summer side.

Why You’ll Love This Mexican Street Corn Pasta Salad Recipe

Quick & Easy: Comes together in just about 30 minutes—even faster if you’ve got leftover grilled corn or cooked pasta.
Simple Ingredients: No fancy grocery store runs—just everyday ingredients you probably already have, plus a couple of Mexican staples like cotija cheese and fresh cilantro.
Perfect for Summer Gatherings: Ideal for picnics, backyard BBQs, potlucks, or any sunny day when you want something cool and flavorful.
Crowd-Pleaser: Kids love the creamy texture, grown-ups love the smoky kick, and even the pickiest eater will come back for seconds.
Unbelievably Delicious: The creamy, tangy dressing, charred sweet corn, and salty bites of cheese make every forkful a flavor bomb.

What really sets this Mexican Street Corn Pasta Salad apart from the rest is the way the dressing hugs every noodle and kernel—think creamy mayo, tangy Greek yogurt, zesty lime, and a hint of smoky chili powder. I always blend the dressing so it’s velvety smooth, then toss it with everything while the pasta’s still warm. It soaks up all those flavors and gets even better as it chills. Plus, that cotija cheese crumbles just right, adding a salty punch you can’t get from regular feta.

I’ve tested this recipe with different pastas, dressings, and corn preparations (even frozen corn in a pinch, shh!). It’s the kind of salad that turns a simple weeknight dinner into something special—without any stress. You get that street corn vibe—charred, creamy, spicy—but in a way that’s easy to share and even easier to make ahead. It’s comfort food, but with a little summer swagger. I’ve made it for family reunions, picky toddler lunches, and more than one midnight snack. Every time, it just disappears!

Ingredients Needed

This Mexican Street Corn Pasta Salad relies on a handful of bright, fresh ingredients to deliver next-level flavor. Nothing fussy—just pantry staples and a few fresh picks that make everything pop. Feel free to mix and match based on what you have!

Pasta: 12 oz (340g) short pasta, such as rotini, fusilli, or penne (I prefer rotini for maximum dressing cling)
Corn: 3 cups (about 4 ears) fresh corn, grilled and cut off the cob (frozen or canned works too—about 2 cans, drained)
Red Onion: 1/2 cup (75g), finely chopped (adds crispness and a little bite)
Cherry Tomatoes: 1 cup (150g), halved (for a burst of color and juicy sweetness)
Cilantro: 1/2 cup (15g), chopped (fresh, for that classic street corn flavor)
Cotija Cheese: 2/3 cup (75g), crumbled (salty, crumbly, and essential—use feta if cotija isn’t available)
Mayonnaise: 1/2 cup (120g) (creamy base for the dressing)
Greek Yogurt or Sour Cream: 1/4 cup (60g) (adds tanginess and lightens the dressing)
Lime Juice: 2 tablespoons (30ml), freshly squeezed (for zing and brightness)
Chili Powder: 1 teaspoon (2g) (for that subtle kick—use Tajín for extra authenticity if you like)
Smoked Paprika: 1/2 teaspoon (1g) (adds that grilled flavor even if your corn isn’t charred)
Garlic Powder: 1/2 teaspoon (1g) (for a hint of savory depth)
Salt & Black Pepper: to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper, then adjust)

Optional Add-Ins:

1 avocado, diced (for extra creaminess—add just before serving)
1 jalapeño, minced (for heat—remove seeds for milder flavor)
1/2 cup (90g) black beans, rinsed (makes it heartier, adds protein)

Ingredient Tips:

Fresh, sweet corn is best when in season—grill it for maximum flavor. Frozen works in a pinch, just thaw and pat dry!
Cotija is traditional, but crumbled feta or queso fresco are good substitutes.
If you’re dairy-free, swap the yogurt for coconut yogurt and use vegan mayo.
Substitute gluten-free pasta if needed, or try chickpea pasta for extra protein.
Don’t skip the lime—it totally wakes up all the flavors!

Equipment Needed

Large Pot: For boiling the pasta—any sturdy, medium-to-large pot will do.
Colander: Essential for draining pasta quickly (if you’re in a hurry, a fine-mesh sieve works too).
Large Mixing Bowl: For tossing everything together (I use a big stainless steel bowl—easy to clean and lightweight).
Chef’s Knife & Cutting Board: For chopping veggies and herbs. A sharp knife makes prep so much easier—trust me, I’ve wrestled with dull knives and regretted it!
Small Bowl & Whisk: For mixing up the creamy dressing (a fork works in a pinch—just beat until smooth).
Grill or Grill Pan (Optional): For charring the corn. If you don’t have a grill, use a cast iron skillet—heat it up and toss the corn until it’s a bit caramelized.
Measuring Cups & Spoons: For accuracy—especially with the spices and dressing.

If you’re working with a small kitchen (been there!), you can swap in a microwave to heat frozen corn, and use a salad spinner to dry herbs fast. I’ve made this salad with just the basics and it still came out awesome. For maintenance, keep knives sharp and clean bowls right after tossing—the dressing can be a little sticky.

Preparation Method

Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) rotini or your preferred pasta and cook according to package directions (typically 8-10 minutes for al dente). Stir occasionally so nothing sticks. Once done, drain and rinse with cool water to stop the cooking. Set aside.
Char the Corn: Meanwhile, grill 4 ears of corn on a hot outdoor grill or grill pan over medium-high heat, turning every couple minutes until kernels are lightly charred (about 8 minutes). If using frozen corn, heat 3 cups in a heavy skillet until some kernels get a bit golden (5-6 minutes), stirring often. Let cool, then slice kernels off the cob.
Prep the Veggies: Chop 1/2 cup red onion, halve 1 cup cherry tomatoes, and roughly chop 1/2 cup cilantro. If adding jalapeño, mince it now (watch those fingers—seeds can be spicy!).
Make the Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a good pinch each of salt and pepper. Whisk until totally smooth and creamy—it should be thick but pourable. Taste and adjust lime, salt, or spice as you like.
Combine the Salad: In your large mixing bowl, add the cooked pasta, charred corn, chopped onion, tomatoes, cilantro, and crumbled cotija (reserve a little cheese and cilantro for garnish). If using black beans or avocado, add them now. Pour the dressing over everything and toss gently until evenly coated. (Tip: Toss while pasta is still a little warm—the flavors soak in deeper!)
Finish & Chill: Sprinkle reserved cotija and cilantro over the top. Cover and chill in the fridge for at least 30 minutes, or up to 4 hours—this helps the flavors meld. If you’re pressed for time, it’s still delicious right away.
Serve: Right before serving, give the salad a quick toss and check seasoning. Add more lime or salt if needed. Garnish with extra cilantro, lime wedges, and a pinch of chili powder if you like it spicy.

Troubleshooting Tips:

If your salad seems dry, add a splash of milk or extra yogurt before serving.
Pasta sticking together? Toss it with a tablespoon of olive oil after draining.
Too spicy? Stir in more yogurt or a touch of honey to mellow the heat.
Dress the salad while pasta is warm for best flavor absorption.

Pro tip: If you want those beautiful grill marks on your corn but no outdoor grill, just use a cast iron pan and crank the heat. The smoky flavor is still there!

Cooking Tips & Techniques

Let’s face it, the magic in Mexican Street Corn Pasta Salad is all about the details. Here are a few tips I’ve learned along the way—sometimes from tasty triumphs, sometimes from messy mistakes!

Perfectly Charred Corn: If the corn isn’t charred enough, the salad misses that smoky, street-food vibe. Turn the ears frequently and don’t be afraid to let some kernels get dark—it adds depth.
Flavorful Dressing: Blend the dressing until it’s ultra-smooth. Sometimes I add an extra squeeze of lime or a pinch of Tajín for zing. If you’re in a hurry, just whisk hard—no shame in getting a little messy!
Timing Is Everything: Toss pasta with dressing while it’s warm, then chill. Warm pasta absorbs flavor better, but don’t add cheese until it’s cooled a bit or you’ll get melty blobs (trust me—I’ve done it!).
Multitasking: Boil pasta while grilling corn to save time. Chop veggies during the last couple minutes of pasta cooking. If you prep everything at once, the whole salad comes together fast.
Consistency: Use short, twisty pasta—rotini, fusilli, or bowtie. They grab onto the dressing, so every bite is packed with flavor.
Common Mistakes: Overcooking pasta makes it mushy and sad. Undercooking corn leaves it chewy. Keep an eye on both! Taste as you go, and don’t be afraid to adjust the seasoning.

I once made this salad for a big family picnic and forgot to rinse the pasta—ended up with a sticky, gluey mess. Lesson learned: rinse well, drain well! And always check the seasoning before serving—it’s amazing how a little extra lime or salt wakes everything up.

Variations & Adaptations

No two Mexican Street Corn Pasta Salads are ever exactly alike, and that’s half the fun! Here are some of my favorite twists, plus ideas for dietary swaps and seasonal tweaks:

Gluten-Free Version: Use gluten-free pasta—chickpea or lentil varieties hold up well and add extra protein. Just keep an eye out for overcooking, as they can get mushy fast.
Vegan Adaptation: Swap mayo for vegan mayonnaise, use coconut yogurt, and skip the cotija or use a vegan cheese substitute. Add extra avocado for creamy richness.
Spicy Twist: Stir in diced pickled jalapeños or a spoonful of chipotle in adobo for bold heat. Add roasted poblano peppers for smoky depth.
Seasonal Swap: In late summer, toss in diced zucchini or grilled bell peppers. In spring, add fresh peas or green onions for brightness.
Protein Boost: Mix in shredded rotisserie chicken or grilled shrimp for a main-dish version.
Allergen-Friendly Substitutions: Use dairy-free yogurt and cheese, and double-check ingredient labels for mayo and pasta.

One of my personal favorite variations? I sometimes toss in roasted sweet potatoes and a handful of pepitas for crunch—sounds odd, but it’s seriously delicious. This salad is endlessly customizable, so don’t be afraid to riff on it!

Serving & Storage Suggestions

This Mexican Street Corn Pasta Salad shines brightest when served cold, straight from the fridge. The flavors are cool, creamy, and zippy—just what you want on a hot summer day. I love to pile it into a big bowl, top with extra cotija and cilantro, and set out lime wedges for squeezing.

Serving Temperature: Best served chilled or at cool room temperature. If you’re bringing it to a picnic, keep it in a cooler until ready to eat.
Presentation: Garnish with extra cheese, cilantro, and a sprinkle of chili powder. Serve with lime wedges for extra pop.
Pairings: Perfect alongside grilled meats, tacos, burgers, or veggie kebabs. I’ve even served it with cold watermelon and iced tea—total summer vibes.
Storage: Store in an airtight container in the fridge for up to 3 days. The flavors deepen over time, but the pasta may absorb dressing—add a splash of yogurt or lime before serving leftovers.
Freezing: Not recommended—the texture suffers. But you can prep the dressing and freeze it separately if needed.
Reheating: No need! This salad is meant to be eaten cold. If it sits out and gets a bit dry, just stir in a bit more mayo or lime juice.

Honestly, I love snacking on the leftovers straight from the fridge. The flavors meld and mellow, and the corn stays sweet and snappy.

Nutritional Information & Benefits

Mexican Street Corn Pasta Salad is more than just tasty—it’s got some solid nutritional perks, too. Each serving (about 1 cup) has roughly:

Calories: 290
Protein: 9g
Fat: 11g
Carbs: 38g
Fiber: 4g
Sugar: 5g

Health Highlights:

Corn is high in fiber, B vitamins, and antioxidants.
Cilantro packs vitamin K and immune-boosting phytonutrients.
Greek yogurt adds protein and calcium, while cotija cheese brings calcium and a little extra protein.

This salad suits vegetarians and is easy to adapt for gluten-free or dairy-free diets. Allergens to watch: dairy (cotija, yogurt) and gluten (pasta)—but both can be swapped out easily. I love how you can make this salad lighter or heartier with simple tweaks, and it always feels like real food—fresh, nourishing, and satisfying.

Conclusion

This Mexican Street Corn Pasta Salad recipe is one you’ll want to make again and again. It’s got all the best parts of summer—fresh ingredients, bold flavors, and easy prep. Whether you toss it together for a party, a weeknight dinner, or just to satisfy a craving, it’s guaranteed to bring a smile (and a second helping) every time.

Don’t be afraid to put your own spin on it—add more spice, swap out veggies, or go all-in on the cheese. I love how this salad brings people together, whether it’s a laid-back picnic or a big family celebration. It’s simple, vibrant, and just plain fun to eat.

If you make this Mexican Street Corn Pasta Salad, let me know in the comments below! Share your favorite twists or tag me on social media—seriously, I can’t wait to see how you make it your own. Here’s to happy, flavorful summer eating!

FAQs

Can I use canned corn instead of fresh corn?

Absolutely! Just drain and rinse canned corn before charring it in a hot skillet for a few minutes. Fresh corn has the best flavor, but canned works in a pinch.

Is this salad gluten-free?

Not by default, but it’s easy to make gluten-free. Just swap the regular pasta for your favorite gluten-free variety—chickpea or lentil pastas work well.

How far ahead can I make Mexican Street Corn Pasta Salad?

You can make it up to 24 hours ahead. The flavors get stronger as it chills. Just stir before serving and add a touch more lime juice or yogurt if it seems dry.

Can I make this salad vegan?

Yes! Use vegan mayo, coconut yogurt, and vegan cheese instead of cotija. Add extra avocado for creamy goodness.

What’s the best way to char corn without a grill?

Heat a cast iron or non-stick skillet over high heat. Add corn kernels and cook, stirring often, until they’re lightly browned and fragrant—about 5-6 minutes. Works great!

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