Mexican Street Corn Pasta Salad is a fun twist on classic flavors you love from your favorite street vendor. It’s got tender pasta mixed with sweet corn, creamy cheese, a little bit of spice, and a tangy lime dressing that brightens everything up. The combination is fresh, colorful, and just the right amount of zesty.
I love making this salad for gatherings because it always brings a smile and gets people excited to try something a bit different. What makes it special for me is the sprinkle of chili powder and the creamy cheese that melts just right with each bite. Plus, it’s super easy to toss together, which is perfect when I’m short on time.
My favorite way to enjoy this salad is chilled, straight from the fridge on a sunny afternoon picnic or as a lively side dish at a barbecue. It pairs beautifully with grilled chicken or simply on its own when I want something light but satisfying. Every time I make it, it reminds me of fun summer nights with friends and good music playing in the background.
Key Ingredients & Substitutions
Rotini Pasta: Rotini works great since its twists hold the dressing well. Feel free to swap with other short pasta like penne or farfalle if that’s what you have.
Corn: Fresh corn gives the best flavor, especially when grilled or sautéed to get some char. Frozen corn is a handy backup and works well if you sauté it to bring out some sweetness.
Cotija Cheese: This crumbly cheese adds a salty kick. Can’t find cotija? Feta is a solid substitute, with a similar texture and tangy flavor.
Mayonnaise & Sour Cream: These create a creamy, tangy dressing. If you prefer lighter options, Greek yogurt can replace sour cream, and light mayo can reduce richness.
Chili Powder & Smoked Paprika: These spices give warmth and a smoky touch. Adjust the chili powder to your heat preference or substitute smoked paprika with regular paprika if needed.
How Do You Get That Perfect Char on the Corn?
Getting a nice char on the corn really boosts the flavor making it more vibrant in the salad. Here’s how I do it:
- Use medium-high heat: Whether grilling or sautéing, keep the heat at medium-high so the corn can brown without burning quickly.
- Don’t overcrowd the pan: Corn needs space to cook evenly and develop char. Work in batches if needed.
- Stir occasionally: Stir the corn every couple of minutes to get even charring on most kernels.
- Watch closely: Corn can go from charred to burnt fast, so keep an eye and remove once you see nice golden-brown spots.
Let the corn cool before mixing it with the pasta to keep the salad from getting mushy. This step really adds that smoky, slightly sweet flavor that makes this dish stand out.
Equipment You’ll Need
- Large pot – I use this to cook the pasta easily and in one go; it’s perfect for boiling a big batch and draining without hassle.
- Colander – helps drain the hot pasta quickly so it can cool down faster and stop cooking.
- Skillet or grill pan – ideal for char grilling or sautéing the corn, which adds flavor and a slight smoky note.
- Mixing bowl – a big one makes tossing everything together simple and mess-free.
- Whisk – perfect for mixing the dressing until smooth and creamy.
- Measuring spoons and cups – keep your spices and liquids just right for perfect flavor balance.
Flavor Variations & Add-Ins
- Swap the cotija with feta or queso fresco for different textures and saltiness that suit your taste.
- Mix in grilled chicken, shrimp, or bacon for a more filling, protein-packed salad.
- Add roasted peppers or cherry tomatoes to bring extra color and flavor.
- Use chipotle powder or cayenne instead of chili powder for more heat.
Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (or any short pasta)
- 4 cups fresh or frozen corn kernels
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1-2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder (plus extra for garnish)
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking the pasta and corn. Plus, plan for at least 30 minutes chilling time in the fridge to let the flavors come together beautifully.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling the rotini pasta according to the package directions until it’s al dente — tender but still with a little bite. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop any further cooking. Set the pasta aside.
2. Prepare the Corn:
If you have fresh corn, grill or sauté the kernels over medium-high heat for about 5 to 7 minutes until they develop a nice, light char. If you’re using frozen corn, sauté it over medium heat until it’s lightly browned. Let the corn cool down a little before mixing.
3. Make the Dressing:
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper. Whisk until smooth and creamy. This tangy, spicy dressing is the heart of the salad!
4. Combine Salad Ingredients:
Add the cooled pasta and charred corn into the bowl with the dressing. Gently toss everything together to ensure all the pasta and corn get coated nicely.
5. Add Fresh Ingredients:
Fold in the diced red onion, chopped cilantro, crumbled cotija cheese, and the jalapeño if you like some heat. Give it a quick taste and add more salt, lime juice, or chili powder if you want to brighten or spice it up.
6. Chill and Marinate:
Cover the salad and pop it in the fridge for at least 30 minutes. This lets all the flavors meld nicely and the salad tastes even better.
7. Serve and Garnish:
Before serving, stir the salad again and sprinkle extra cotija cheese, fresh cilantro, and a pinch of chili powder on top for a colorful, tasty finish. You can enjoy this salad chilled or at room temperature—either way, it’s delicious!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works well and is convenient. Just sauté it in a pan over medium heat until it’s lightly browned to bring out its sweetness and add some texture.
How Should I Store Leftover Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and you can enjoy it chilled or let it come to room temperature.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the salad and refrigerate it for a few hours or even overnight. The flavors will deepen, making it taste even better the next day.
What If I Don’t Like Spicy Food?
No worries! Simply omit the jalapeño and reduce the chili powder to your taste. You can always add a little spice gradually if you want to experiment.