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A large bowl of Mexican Street Corn Pasta Salad topped with crumbled cotija cheese, fresh cilantro, and a lime wedge.
Lady Maria

Loaded Mexican Street Corn Pasta Salad

This recipe transforms the iconic flavors of Mexican street corn—smoky, creamy, and zesty—into a hearty pasta salad. Perfectly cooked pasta is tossed with charred corn, salty cotija cheese, and a tangy lime-chili dressing, creating the ultimate crowd-pleasing side dish for any potluck or barbecue.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Lunch, Salad, Side Dish
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta e.g., rotini, fusilli, or cavatappi
  • 4 cups corn kernels from 5-6 fresh ears or one 16-ounce frozen bag
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup cotija cheese, crumbled, divided
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, finely diced, seeds removed
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1-2 limes to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large Pot
  • Colander
  • Large cast-iron or non-stick skillet
  • Large mixing bowl
  • medium bowl
  • whisk
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Citrus juicer

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. While the pasta cooks, heat the olive oil in a large skillet over high heat. Add the corn kernels in a single layer and cook undisturbed for 2-3 minutes, until charred on the bottom. Stir and continue cooking for another 3-4 minutes until nicely charred throughout. Remove from heat and let cool slightly.
  3. In a medium bowl, prepare the dressing. Whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and creamy. Taste and adjust seasonings as needed.
  4. To the large bowl with the cooled pasta, add the charred corn, diced red onion, diced jalapeño, chopped cilantro, and about three-quarters of the crumbled cotija cheese.
  5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a final stir and garnish with the remaining crumbled cotija cheese.

Notes

Expert Tips: For the best texture, cook pasta just to al dente and rinse with cold water. A deep char on the corn is crucial for authentic 'street corn' flavor. Always taste and adjust the dressing before mixing. Chilling the salad for at least 30 minutes is essential for flavor development.
Substitutions: Crumbled feta is the best substitute for cotija cheese. Plain Greek yogurt works as a 1:1 replacement for sour cream. If you dislike cilantro, fresh parsley can be used.
Variations: Add protein like grilled chicken, shrimp, or black beans to make it a main course. Bulk it up with diced avocado (add just before serving), bell peppers, or cherry tomatoes. For more heat, include jalapeño seeds or add a pinch of cayenne pepper to the dressing.