Mexican Street Corn Pasta Salad

Posted on February 23, 2026

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Ingredients Needed :

Pasta

8 ounces elbow macaroni

Vegetables & Cheese

1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup cotija cheese, crumbled

Dressing

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice

Spices & Seasoning

1 teaspoon chili powder
Salt and pepper to taste

Step-by-Step Instructions :

Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
Pour the dressing over the pasta mixture and toss until well coated.
Chill in the refrigerator for at least 30 minutes to let flavors meld.
Serve chilled, with additional lime wedges if desired.

Serving Suggestions Mexican Street Corn Pasta Salad

This bright pasta salad is perfect alongside anything fresh off the grill. For an easy weeknight feast, serve it with grilled chicken or fish. Try pairing it with chicken Mexican street tacos for a colorful summer plate that’s family-friendly and picnic-ready.

introduction

Mexican Street Corn Pasta Salad

Warm, sunshine-ready flavors meet simple pantry ingredients in this colorful salad. It’s tangy, creamy, slightly smoky, and perfect for potlucks or meal prep.

Why You’ll Love This Mexican Street Corn Pasta Salad :

Big, bold flavors with lime, chili powder, and cotija cheese.
Ready in about 30–40 minutes—great for quick weeknights.
Make-ahead friendly: flavors improve after chilling.
Kid-friendly and easily customizable to taste.
Uses corn any time of year—fresh, frozen, or canned works.

For a protein-boosted option that keeps the same pasta-salad spirit, consider a contrasting recipe like this high-protein Italian pasta salad to inspire mix-and-match meal ideas.

Tips for Success Mexican Street Corn Pasta Salad

Cook pasta just to al dente so it holds up after chilling.
Char the corn for authentic smoky flavor—use a grill, broiler, or stovetop griddle.
Rinse cooked pasta with cold water to stop cooking and keep the salad from getting gluey.
Taste the dressing before tossing; adjust lime or chili powder to your preference.
Add chopped avocado right before serving to avoid browning.
If using canned corn, drain well and pat dry for the best texture.

variation (if any)

Add grilled shrimp or shredded rotisserie chicken for a heartier main-dish salad.
Swap cotija for feta if you prefer a milder salty crumble.
Make it spicy: stir in a diced jalapeño or a pinch of cayenne.
For a smoky-sweet twist, mix in a tablespoon of honey and a dash of smoked paprika, inspired by this juicy street corn pasta salad idea.

FAQs

Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. The flavors meld nicely, though textures like tomatoes or avocado (if added) are best eaten sooner.

Q: Can I make this ahead for a party?
A: Yes—make it up to 24 hours ahead. Hold off on adding avocado and toss fresh cilantro just before serving.

Q: Can I use other pasta shapes?
A: Absolutely. Mini penne, rotini, or farfalle all work well and catch the dressing and corn kernels nicely.

Q: Is there a dairy-free version?
A: Swap the sour cream for plain dairy-free yogurt and omit cotija or replace with a dairy-free crumb to keep it creamy and dairy-free-friendly.

Q: How do I keep the salad from getting watery?
A: Drain and cool the pasta completely and pat any canned/frozen corn dry. Chill the salad uncovered briefly to let extra moisture evaporate before sealing.