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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe

Mexican street corn pasta salad combines tender pasta with sweet corn, creamy dressing, cotija cheese, lime, and chili for a zesty, flavorful side dish perfect for summer cookouts or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American, Mexican
Servings 4

Ingredients
  

For the Salad

  • 8 oz pasta elbow penne, or bow tie work well
  • 2 cups corn kernels fresh frozen, or canned
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped

For the Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or plain Greek yogurt for a lighter option
  • 1/4 cup cotija cheese crumbled or feta as a substitute
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Optional Toppings

  • Extra cotija cheese for garnish
  • Sliced jalapeños for heat
  • Diced avocado for creaminess

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Once it’s al dente, drain it and rinse with cold water to stop the cooking process. Set it aside to cool.

Prepare the Corn

  • If you’re using fresh corn, you can grill it for that smoky, charred flavor. Just brush the cobs lightly with oil and grill over medium-high heat for about 8–10 minutes, turning occasionally. Then, cut the kernels off the cob. If you’re short on time, frozen or canned corn works just as well—just make sure to drain and pat it dry.

Mix the Dressing

  • In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and pepper. Taste and adjust the seasonings as needed.

Assemble the Salad

  • In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, and cilantro. Pour the dressing over the top and toss until everything is evenly coated.

Chill and Serve

  • For the best flavor, cover the salad and let it chill in the refrigerator for at least 15 minutes before serving. When ready to serve, garnish with extra cotija cheese, sliced jalapeños, or diced avocado if desired.