Mexican Street Corn Pasta Salad

If I have to choose one dish to bring to a potluck, this Mexican Street Corn Pasta Salad makes the cut. Full of texture and flavor, this is not your old-fashioned pasta salad; it features sweet corn, tender pasta, jalapeños, and cotija cheese. The ingredients are elevated by authentic Mexican spices and a creamy, refreshing lime dressing.

As a big fan of Mexican cuisine, I try to incorporate the flavors that I truly like into everyday meals. This pasta salad takes only 30 minutes to make, but believe me, it’s always the talk of the party. For Cinco de Mayo get-togethers, I serve it with Mexican street corn chicken tacos made with chicken breast, fresh tortillas, and sour cream, and avocado corn salad featuring sweet corn, cherry tomatoes, red onion, and olive oil.

This hearty and satisfying salad has it all: textures, flavors, and aromas that will make it a staple in your house. Perfect for a summer barbecue, Cinco de Mayo, Labor Day Party, or for a picnic in the park, this delicious recipe never disappoints. It can also be prepared in advance and customized to your preferences. I personally like it with more chili and some avocado mixed in, while my husband likes it with more cumin and prefers to add bacon pieces on top!

Why you will love this recipe 

• Quick and easy: This dish takes less than 30 minutes to make, and it can serve as an appetizer, light lunch, or dinner! When I take it to potlucks, it’s the first dish that’s gone.
• Two favorites in one: If you like Mexican street corn and pasta salad, then you’re going to love this! Blending the tender pasta with sweet, charred corn, bold, tangy cotija cheese, and tangy lime sauce makes this a big hit at any family picnic.
• Versatile: This side dish is so good, it pairs with so many mains, from grilled chicken to burgers, smoked ribs, and seafood.
• Basic ingredients: These are just items most people already have in their kitchen, like pasta, corn, seasonings, mayo, and sour cream. The only things you may have to shop for are Cotija cheese, jalapenos, limes, and cayenne pepper. 

What you will need

• Pasta: I use high-quality small uncooked shell pasta.  
• Cheese: Crumbled cotija cheese provides an authentic, salty flavor with a tangy kick to complement the sweet corn and creamy, rich dressing. 
• Vegetables: I use fresh corn that I char lightly for a smoky, caramelized flavor. For a sharp, crisp taste and a crunchy texture, I add some diced red onion. Chopped jalapenos, with the seeds removed, provide a vibrant burst of heat that cuts through the sweet, creamy flavors. To give it savory depth and a pungent garlic taste, I add some minced garlic. 
• Seasonings: Besides salt and pepper, I also add chopped fresh cilantro for bright, grassy notes, garlic powder for savory, sweet depth, and cayenne pepper as the primary heat source. Chili powder is also added to give the dish its authentic smoky flavor and a kick of spice. 

For the dressing

• Wet ingredients: First, I use my favorite mayonnaise as a thick and creamy base to bind everything together. I mix that with sour cream for a tangy flavor that helps balance the lime’s brightness. 
• Seasonings: Fresh lime juice gives this dressing its signature citrusy flavor, adding brightness to the pasta salad and complementing the other ingredients. The lime zest perks it all up and adds tang to the profile, elevating the citrus flavor.

How to make 

Boil the pasta: First, I boil it according to the directions until al dente. Then I drain the noodles and rinse them under cold water to stop the cooking process. 

Char the corn: While the pasta boils, I cook the corn in a skillet over medium heat for about 5 to 8 minutes, or until lightly charred. 

Mix the dressing: As that cooks, I mix the dressing ingredients in a small bowl. 

Combine the ingredients: I mix the cooled pasta and corn in a large bowl, stirring gently before adding the creamy salad dressing. 

Chill and serve: After, I let it chill for about an hour before serving it so the flavors can meld. This is optional, but I like to do it for extra flavor. 

Expert tip

The best pasta shape for this salad

The best shape of pasta is the one that holds the most dressing. My favorite is the small shell pasta, or conchiglie, because it has a large opening that acts like a bowl or cup to hold a big scoop of lime dressing, cheesy sauce, and veggies. They have smooth shells, but they also have ridged shells that hold even more sauce and cheese. Other types of pasta that work well in this recipe include rotini, cavatappi, elbow macaroni, ditalini, and bow ties (farfalle).

More tips to consider:

• Preferably, use full-fat mayo and sour cream to make a rich, creamy dressing that doesn’t turn watery. 
• Frozen corn should be thawed and patted dry before cooking it. 
• Remove the seeds from the jalapeños, or the salad will be too hot for most people to eat. 
• Check with guests before adding fresh cilantro. Some people do not like the taste. 
• If making this ahead of time, don’t add the cheese until serving time. It will soak up all the dressing, and the pasta will end up dry. 

Recipe variations and add-ins:

• Add meat: To make this a meaty meal, add some chopped cooked chicken, ham, or turkey.
• Bacon: Another way to dress up this salad is to add some chopped bacon. My family loves it when I do this.
• Another citrus: I love lime, but sometimes I like to change it up and use lemon or orange instead of lime for the dressing. 
• Extra cheese: Add shredded cheddar, mozzarella, pepper jack, or Monterey Jack for extra cheesy goodness. 
• More veggies: I sometimes add more vegetables like bell peppers, mushrooms, chopped green beans, and shredded carrots. 

Serving suggestions:

This pasta salad can be served as a side dish, appetizer, or main entrée. When I serve it as a side dish, I usually have it with another Mexican-inspired dish, like my Mexican pot roast. This tender, juicy beef chuck roast is braised in a sweet-and-spicy tomato sauce with poblano, jalapeño, and chili peppers, and a hint of lime. It’s also delicious with this Mexican beef stew featuring big chunks of beef, carrots, potatoes, taco seasoning, limes, and jalapeños. 

As an appetizer, I serve this along with my Mexican street corn dip, some veggie sticks, tortillas, and other chips. This creamy dip is full of crunchy corn, cheddar, cotija, and pepper jack cheese with cream cheese and sour cream to make it extra rich and creamy. It just wouldn’t be right if I didn’t serve actual Mexican street corn, too. It is so easy to make and tastes so delicious, there is no reason not to!

How to store leftovers:

• Refrigerate: Leftovers can be saved in a sealed container in the fridge for 3 to 4 days.   
• Freezing: Freezing is not recommended.   

Frequently asked questions

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