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Mexican Street Corn Pasta Salad

A close-up of Mexican Street Corn Pasta Salad featuring fusilli pasta, charred corn, cotija cheese, and red onion slices.
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A simple recipe combining creamy, tangy Mexican street corn flavors with a cold pasta salad base, perfect for summer gatherings.

Ingredients

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  • 1 pound rotini or penne pasta
  • 3 cups corn kernels (fresh, frozen, or canned, drained)
  • 1 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup crumbled Cotija cheese (or feta as a substitute)
  • 1/4 cup fresh lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. If using fresh or frozen corn, roast or grill the kernels until lightly charred for best flavor. If using canned corn, ensure it is well-drained.
  3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper to create the dressing.
  4. Add the crumbled Cotija cheese to the dressing and mix until just combined.
  5. Add the cooled pasta, corn kernels, chopped cilantro, red onion, and minced jalapeño (if using) to the dressing mixture.
  6. Toss gently until all ingredients are evenly coated.
  7. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  8. Before serving, taste and adjust seasoning if needed. Garnish with extra cilantro and a sprinkle of chili powder or Cotija cheese.

Notes

  • For a smoky flavor, lightly char the corn kernels in a dry skillet over medium-high heat or on a grill.
  • You can prepare the dressing up to two days ahead of time and store it in the refrigerator.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This salad tastes best when served cold.

Nutrition

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