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Creamy street corn pasta salad featuring charred corn, colorful peppers, and cotija cheese, perfect for your next cookout.
Lady Maria

Crazy Good Street Corn Pasta Salad

This street corn pasta salad recipe is a fun and flavorful twist on a classic summer side dish. It combines the irresistible taste of Mexican street corn with pasta, creating a creamy, zesty, and slightly spicy salad that's perfect for potlucks, barbecues, and Taco Tuesday upgrades.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta rotini, shells, or your favorite short pasta shape
  • 4 ears of corn, grilled or roasted kernels removed
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup finely chopped cilantro
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/4 cup finely diced red onion
  • 1 jalapeño, seeded and minced optional, for heat
  • 1 tablespoon lime juice, plus more to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt to taste
  • Black pepper to taste
  • Optional: Hot sauce, extra cotija cheese, lime wedges, avocado, diced

Equipment

  • Large Pot
  • Colander
  • Grill or oven
  • Large bowl
  • whisk
  • Cutting board
  • knife
  • measuring cups and spoons
  • Grill tongs
  • Airtight container

Method
 

  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
  2. If grilling the corn, shuck the ears and grill over medium heat, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, you can roast the corn in a 400°F (200°C) oven for about 20-25 minutes, turning halfway through. Let the corn cool slightly, then cut the kernels off the cob.
  3. In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cilantro, cotija cheese, red onion, jalapeño (if using), lime juice, chili powder, cumin, salt, and pepper. Taste and adjust seasonings as needed.
  4. Add the cooked pasta and corn kernels to the bowl with the dressing. Gently toss everything together until the pasta is well coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give the pasta salad another gentle toss. If it seems a little dry, add a splash more Mexican crema or lime juice.
  7. Garnish with extra cotija cheese, a sprinkle of chili powder, and a few lime wedges. You can also offer hot sauce and diced avocado as optional toppings.

Notes

For best flavor, use fresh ingredients like cilantro and lime juice. Grilling or roasting the corn adds a smoky sweetness that elevates the dish. Cotija cheese can be substituted with feta or queso fresco if unavailable. Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little more Mexican crema or lime juice before serving. Consider adding grilled chicken, shrimp, or black beans for a complete meal. Roasted bell peppers or cherry tomatoes make a nice addition for extra flavor and nutrients.