Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz rotini or fusilli pasta; 2 cups fresh or frozen corn kernels; ½ cup mayonnaise; ¼ cup sour cream; ½ cup crumbled cotija cheese; ¼ cup chopped fresh cilantro; 2 tablespoons lime juice; ½ teaspoon chili powder; ¼ teaspoon smoked paprika; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup finely chopped red onion

Intro – Why This Recipe Ends Up on My Table So Often

If you’d peered in my window last summer, odds are you’d find me – spatula in hand, corn all over the counter, and my dog lurking for stray crumbs – totally fixated on this Mexican Street Corn Pasta Salad. I stumbled into it after a BBQ (let’s just say I got a tad too enthusiastic with the corn purchase; twelve ears for six people, why?!). So, instead of despair (or, you know, composting), I threw what I had into a bowl with some pasta, cheese, and a little stubbornness. It was a hit. Possibly the only time my brother-in-law went for thirds and didn’t even mention ketchup.

Now, whenever I want a dish that feels like summer, with bright flavors and just enough chaos to keep things interesting, this is what I make. I mean, who can resist chunks of roasted corn, creamy dressing, and a bit of a lime kick?

Why You'll Love This (Trust Me)

I make this when I want something crowd-pleasing and easy (but not like, bland easy). My family goes crazy for this, especially when I let them add their own chili powder or extra cheese – which, honestly, gets a bit competitive. It’s also perfect for potlucks where, inevitably, *someone* brings a store salad and you want to show up with something homemade (not that we’re keeping score, but...)

There were a few times when making it, the dressing came out a little blah. I used to just dump in more mayo, but actually, I find it wakes up better with a splash of extra lime or a shake more chili. Oh, and it’s slightly messy. But so is most good food, right?

The Stuff You'll Need (With My Not-So-Secret Swaps)

3 cups cooked pasta (elbow, rotini, or whatever shape makes you happy – I've even used leftover penne; works fine)
4 ears of corn, grilled or roasted and kernels sliced off (or two cups frozen; just warm them up in a pan till they get a bit of char – don’t stress if they don’t brown evenly, mine rarely do)
½ cup crumbled cotija cheese (but feta is a solid plan B, my store runs out a lot!)
⅓ to ½ cup mayonnaise (or Greek yogurt; my cousin insists it’s healthier, but I still sneak some mayo in)
⅓ cup sour cream
1-2 limes, juiced (taste as you go – sometimes I use three if they’re stingy with the juice)
¼ cup chopped cilantro (unless you’re one of those soapy-cilantro folks, then scallions are nice instead)
¼ teaspoon chili powder (or more; occasionally I go rogue and add smoked paprika, tastes awesome)
½ teaspoon garlic powder
Salt and pepper to taste
Jalapeño, chopped (optional; my kids say no, my husband says yes, so... some gets left on the side)

Honestly, if you’re missing one of the things above, don’t sweat it too much. The basic vibe always comes through.

Let’s Make It: Directions (Wobbly Bits and All)

Cook your pasta. You know how to do that, but here’s my bit: add more salt than you think to the water. Like, pretend you’re tossing in a handful (because you basically are). Drain, rinse under cold water, and let it cool a touch.
While that pasta’s cookin’, grill or roast the corn till it’s got some brown. You can use a grill pan indoors, or honestly, I sometimes just dry-fry it in a regular pan. When it’s cool enough, slice the kernels off. Try not to launch too many across the kitchen.
Mix up the dressing; in a big bowl, stir together mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Taste some. This is where I usually sneak a spoonful and, if it needs it, add more lime or spice.
Add in cooked pasta, corn kernels, crumbled cheese, cilantro, and the brave souls who want jalapeños. Toss to coat. It’ll look a bit gloppy at first. Don’t worry if it looks a bit weird at this stage – it always does! It settles.
Cover and chill at least 30 minutes, or up to overnight. It really does taste better the next day, but I almost never have the patience.

What I’ve Learned: A Few Notes

If you skip letting it chill, the flavor’s a bit flat. But sometimes, if you’re hungry, who cares?
I tried fancy pastas once (like those bow ties), and it looked cute but made scooping awkward. Rotini or regular elbows are just easier.
If you go overboard on the lime, a sprinkle of sugar actually fixes things. Learned that the hard way (too citrusy = mouth pucker for an hour; whoops).

Variations (aka, My Kitchen Experiments)

Sometimes I toss in diced avocado at the end, but if you’re prepping ahead – uh, don’t, because it turns all weird and gray. Lesson learned.
Diced red onion is nice, but pretty sharp, so if you’re not into ‘raw onion breath’ maybe skip or sub with scallions.
I tried black beans once. The color was a bit… off, but it tasted great! Wouldn’t win any beauty pageants.

Equipment (Plus the Odd Workaround)

If you have a grill, use that. But if not, your regular stovetop pan works. My neighbor, she even microwaves the corn (not my thing, but it works in a pinch!). You need a big bowl, but if you’re like me and perpetually running the dishwasher late, any clean pot does double-duty in a crisis.

Is It Good Leftover? Storage Details

Covers well and chills beautifully in a sealed container in the fridge for up to 2 days; though, honestly, in my house it never lasts more than a day. The pasta can soak up the dressing, so sometimes I add a splash of lime or mayo before serving again. Keeps it from drying out.

How I Serve It (A Little Family Tradition)

Honestly, it’s my go-to for BBQs and bonfires. Sometimes I sprinkle extra cotija on top or serve with lime wedges for squeezing (my youngest is obsessed with lime for some reason). Once, I even used leftovers as a taco filler, which turned out better than expected. We’ve also been known to eat it straight form the bowl, standing at the counter, between bites of grilled chicken—no judgment.

Pair it with grilled chicken or something simple, or do what I do and make it dinner itself. It’s got veggies, right?

Pro Tips (aka, Don’t Do What I Did!)

I once tried rushing the chilling step – nope, regretted it because the flavors just hadn’t settled. It tasted kind of flat. Don’t be me; be patient (ish).
Mix the dressing in a separate bowl first. I’ve been lazy and dumped it straight onto the pasta – ended up with pockets of plain noodles. Not the vibe.
Oh, and don’t wear white when slicing the corn off the cob. Just trust me.

FAQ – Real Questions from Real Folks (and Some I Made Up)

Can I make this ahead?
Yep, totally! Actually, I think this tastes better the next day. Just give it a good stir before serving, maybe add an extra splash of lime or mayo if it looks a bit dry.

What pasta is best?
I like rotini or elbows because they grab onto the dressing. But honestly, use what’s in the cupboard. My aunt uses shell pasta and swears by it.

Can I make it dairy-free?
Probably! Use a vegan mayo and skip the cheese, or try a plant-based alternative (there’s a goat cheese knockoff I’ve used and it’s not half bad). Don’t skip the lime though – that’s the magic.

How spicy does it get?
Totally up to you. Jalapeño and chili powder bring a kick, so do what you like. My kids demand it mild, but I sometimes sneak in hot sauce for myself. [Simmer & Sauce](https://www.simmerandsauce.com/street-corn-pasta-salad/) has a similar idea if you want more options.

What about leftovers?
Store in the fridge, sealed tight. It does get a bit drier, but a quick stir usually fixes it. And if you're looking for more summer pasta salads, Budget Bytes has some great tips too!

On a totally unrelated note (since you’ve read this far), does anyone else get way too excited about summer corn stands? I buy bags and always end up Googling seventeen uses for extra corn. Anyway, try this salad; it’ll use up at least a little bit!

Mexican Street Corn Pasta Salad Recipe