This Mexican Street Corn Pasta Salad is a colorful, tasty twist on two favorites—pasta salad and street corn! It features creamy dressing, sweet grilled corn, zesty lime, and a sprinkle of chili powder that gives it a nice little kick. The pasta adds a fun, hearty texture that makes this salad perfect for picnics, barbecues, or casual dinners.
I really love making this salad on warm days because it’s fresh and satisfying all at once. The best part is how the flavors come together—the smoky corn and the creamy, tangy dressing with a hint of spice always get me excited to eat it. I usually grill the corn myself to get those lovely charred spots, but frozen corn works just fine too if you’re in a hurry.
Serving this salad chilled straight from the fridge is my favorite way because the flavors settle even more. It’s great on its own or as a side dish next to grilled chicken or tacos. Plus, it’s a guaranteed crowd-pleaser, so I always make extra for leftovers because it tastes just as good the next day!
Key Ingredients & Substitutions for Mexican Street Corn Pasta Salad
Elbow Macaroni: This pasta shape holds the sauce nicely, but you can swap in shells or rotini if that’s what you have. Just cook until al dente to keep the salad firm and not mushy.
Corn: Fresh is great in season, but frozen works well too. Just thaw first. Sautéing the corn adds a nice smoky, charred flavor that really makes this salad stand out.
Cotija Cheese: This crumbly cheese adds saltiness and tang. If you can’t find cotija, feta or Parmesan are good alternatives. They each bring a slightly different flavor but keep the texture.
Mayonnaise & Sour Cream (or Crema): Together, they create the creamy base. If you want it lighter, try Greek yogurt instead of sour cream. Mexican crema is a bit thinner and tangier but optional.
Spices: Chili powder, smoked paprika, and cayenne give this salad its signature kick. Adjust the cayenne to your heat preference or leave it out for milder flavor.
How Do I Get the Best Char on the Corn?
Charring the corn gives smoky flavor that’s key to this salad. Here’s how to do it right:
- Heat olive oil in a skillet on medium heat until shimmering.
- Add the corn in a single layer; avoid overcrowding the pan.
- Let it cook without stirring for 2-3 minutes to get a nice sear.
- Stir occasionally and cook another 3-4 minutes until lightly blackened but not burnt.
- Remove from heat and let cool before mixing in the salad.
If you like, you can use a grill pan or outdoor grill for extra smoky flavor. Just watch the corn carefully so it doesn’t burn.
Equipment You’ll Need
- Large pot – I recommend this to cook the pasta quickly and easily. It’s just the right size for boiling 8 ounces of pasta.
- Colander or strainer – makes draining the pasta simple and mess-free.
- Skillet or sauté pan – perfect for cooking the corn and getting those nice char marks. A non-stick pan helps with easy cleanup.
- Mixing bowls – one large for tossing everything and a smaller one for preparing the sauce. I like glass bowls because you can see what’s inside.
- Measuring spoons and cups – to measure out lime juice, spices, and other ingredients accurately.
- Spatula or wooden spoon – helps mix the ingredients smoothly without scratching your bowls or pans.
Flavor Variations & Add-Ins
- Swap the bacon for cooked chorizo or grilled chicken for extra protein and smoky flavor.
- Use cotija cheese with shredded Monterey Jack or mozzarella if you want a melty, gooey texture instead of crumbles.
- Add diced avocados or chopped tomatoes for freshness and color.
- Adjust the spices: increase chili powder or cayenne for more heat, or skip the smoked paprika if you prefer a milder taste.
Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 8 ounces elbow macaroni pasta
- 3 cups corn kernels (fresh or frozen)
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 1 cup cotija cheese, crumbled (plus extra for garnish)
- 2 cloves garlic, minced
- 1-2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro, chopped
- 3-4 slices cooked bacon, crumbled (optional)
- 1 tablespoon olive oil
Time You’ll Need
This recipe takes about 10 minutes to prepare, 10 minutes to cook the pasta and corn, plus at least 30 minutes chilling time in the fridge so the flavors can meld together and make your salad taste amazing.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop further cooking. Set it aside.
2. Sauté the Corn:
Heat the olive oil in a large skillet over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally until the corn is lightly charred and cooked through. Remove from heat and let it cool a bit.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together until smooth and well mixed.
4. Combine Salad Ingredients:
Add the cooled pasta and sautéed corn to the bowl with the dressing. Toss gently until all the pasta and corn are coated with the creamy sauce.
5. Add Cheese, Herbs, and Bacon:
Fold in the crumbled cotija cheese, chopped cilantro, and crumbled cooked bacon if you like. Give it a gentle mix to combine all the flavors.
6. Chill and Serve:
Refrigerate the salad for at least 30 minutes so the flavors can blend nicely. Before serving, sprinkle extra cotija cheese, a little chopped cilantro, and a light dusting of chili powder on top for a tasty and colorful finish.
Enjoy your delicious Mexican Street Corn Pasta Salad — creamy, tangy, and full of flavor!
Can I Use Frozen Corn Instead of Fresh?
Yes! Just thaw the frozen corn before cooking. Pat it dry to avoid excess moisture, then sauté as directed to get that delicious charred flavor.
How Long Can I Store Leftovers?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving—if it feels a bit thick, mix in a splash of lime juice or sour cream to refresh the creaminess.
Can I Make This Salad Ahead of Time?
Absolutely! Make it a few hours or even the day before. Chilling allows the flavors to meld beautifully. Just wait to add extra garnish like cheese and cilantro until right before serving.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija, crumbled feta or Parmesan make great alternatives, providing that salty, tangy kick. The texture and flavor will be slightly different but still delicious!