I love how this pasta salad gives me that signature street corn flavor in a new, heartier form. The combo of charred corn and chili-lime dressing over tender pasta is a total crowd-pleaser. It’s also really versatile—I can spice it up with jalapeño, make it creamier with more mayo, or lighten it up with a touch of Greek yogurt. Best of all, I can prep it in advance, which makes it a stress-free option for entertaining or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pasta salad: elbow macaroni or penne (8 oz) sweet corn kernels (about 3 cups, fresh or frozen) jalapeño pepper, seeded and minced (optional) butter chopped cilantro leaves crumbled cotija cheese
For the dressing: mayonnaise lime juice chili powder smoked paprika salt and black pepper
Directions
I bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Once done, I drain it and rinse it under cold water to stop the cooking process. Then I set it aside to cool.
While the pasta cooks, I melt the butter in a large skillet over medium heat. I add the sweet corn and cook it for 8 to 10 minutes, stirring occasionally, until the kernels get golden and slightly charred.
With the skillet off the heat, I stir in the chili powder and smoked paprika to coat the corn in warm, smoky spice. Then I let the mixture cool slightly.
In a large bowl, I mix together the cooled pasta, the seasoned corn, mayonnaise, lime juice, cotija cheese, chopped cilantro, and minced jalapeño (if I’m using it). I toss everything together gently until it’s well combined.
I taste and season with salt and black pepper as needed. Then I cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors come together. I always serve it chilled, and sometimes I squeeze in a little extra lime juice just before serving.
Servings and timing
This recipe makes 4 generous servings. It takes about 24 minutes to prep and 48 minutes total, including cooling and chilling time, for a total time of around 1 hour and 12 minutes.
Variations
When I want to switch it up, I’ll mix in chopped red onion or diced red bell pepper for extra crunch and color. Sometimes I swap cotija for crumbled feta or queso fresco if that’s what I have on hand. If I want a lighter dressing, I replace half the mayo with Greek yogurt. And for more heat, I add extra jalapeño or a pinch of cayenne.
Storage/Reheating
I store this pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes even better after a few hours when the flavors have had time to blend. I don’t reheat it—this salad is best served cold or at room temperature. If the dressing thickens too much in the fridge, I stir in a splash of lime juice or a teaspoon of mayo to loosen it back up before serving.
FAQs
Can I use frozen corn instead of fresh?
Yes, I do it all the time. I just make sure to thaw it first and pat it dry so it chars nicely in the skillet.
What’s the best pasta for this recipe?
I like elbow macaroni or penne because they hold the dressing well, but any short pasta like rotini or shells works great.
Can I make this salad ahead of time?
Definitely. I usually make it a few hours in advance and chill it until ready to serve. It actually tastes better after sitting for a bit.
Is there a lighter version of the dressing?
Yes! I replace half the mayo with plain Greek yogurt for a lighter version without losing the creaminess.
What if I can’t find cotija cheese?
Feta is a great substitute—it has a similar salty, crumbly texture. Queso fresco also works if I want something milder.
Conclusion
This Mexican Street Corn Pasta Salad is one of those recipes I always keep in my back pocket. It’s bold, creamy, tangy, and so easy to make with ingredients I usually have on hand. Whether I’m serving it at a summer BBQ or prepping lunch for the week, this pasta salad brings a fresh twist to a familiar favorite—and it never lasts long at the table.
This Mexican street corn pasta salad is bursting with flavor—charred corn, creamy dressing, cotija cheese, and pasta tossed together for the ultimate summer side.
Author:Ella
Prep Time:24 minutes
Cook Time:48 minutes
Total Time:1 hour 12 minutes
Yield:4 servings
Category:Side Dish, Salad
Method:Stovetop, No-Bake
Cuisine:Mexican-Inspired, American
Diet:Vegetarian
Ingredients
For the Pasta Salad:
8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
1 jalapeño pepper, seeded and minced (optional)
3 tbsp butter
1/4 cup chopped cilantro leaves
1/2 cup crumbled Cotija cheese
For the Dressing:
1/2 cup mayonnaise
Juice from 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper, to taste
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Char the Corn: In a large skillet, melt butter over medium heat. Add corn and cook for 8–10 minutes until charred and golden. Remove from heat and stir in chili powder and smoked paprika to coat evenly. Let cool slightly.
Mix the Salad: In a large bowl, combine cooled pasta, seasoned corn, mayonnaise, lime juice, Cotija cheese, chopped cilantro, and minced jalapeño (if using). Gently toss until well combined.
Chill and Serve: Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
Add more lime juice for extra brightness.
Substitute Cotija with feta if needed.
Can be made ahead and stored in the fridge for up to 2 days.
