Let Me Tell You About Street Corn Pasta Salad (With Cheese!)

Alright, so the first time I made this street corn pasta salad with Cotija cheese, it was actually a total accident. I had a weird mishmash of leftovers—half a bag of rotini, two ears of corn (one with a bite out of it, thanks to my kid), and a lone chunk of Cotija cheese I'd forgotten about for, let's say, a suspiciously long time. But, you know, I tossed it all together, and let’s just say—no one complained. Even my mother-in-law went back for seconds, and she’s the queen of politely passing on seconds. Frankly, if I can make this work, anyone can. Oh, speaking of cheese, once I almost used feta by mistake. Not bad, but it’s not quite the same. (Honestly, I think Cotija deserves its own fan club. Or at least a sticker!)

Why You'll Love This (Or, Why I Keep Making It)

I make this when it’s sweltering outside and the thought of turning on the oven makes me want to run for the hills. My family goes bonkers for it because it’s cheesy, tangy, and a little sweet—plus, it’s colorful enough to look fancy even if you just plop it in a big old Tupperware. It’s also my go-to for potlucks, and if you’re dealing with picky eaters, the magic mix of mayo, lime, and Cotija usually wins them over (unless you’re up against the dreaded “I only eat white foods” stage). Oh, and if you’re like me and hate scrubbing the grill, there’s a neat shortcut you can use, see below.

What You’ll Need (And What You Can Sub In!)

8 oz pasta (rotini works wonders, but I’ve used penne or those little shells when that’s all I had—just don’t use spaghetti, it gets weird)
3 cups corn kernels (fresh off the cob is best, but I’ve totally used frozen or—gasp—canned in a pinch; my grandma swore by Green Giant, but whatever’s on sale is fine)
½ cup Cotija cheese, crumbled (if you can’t find Cotija, feta actually works, but it's a bit saltier—just go easy on extra salt)
⅓ cup mayonnaise (sometimes I mix in a bit of sour cream if I’m feeling sassy)
¼ cup chopped fresh cilantro (totally optional, and if you’re a cilantro-hater, sub in parsley or just skip it)
2 green onions, thinly sliced (or, honestly, a handful of chives or even a bit of red onion if that’s what’s in the fridge)
½ teaspoon smoked paprika (regular paprika is okay, but smoked makes it taste... fancier?)
½ teaspoon chili powder (I like the mild stuff, but throw in more if you like a kick)
Juice of 1 lime (in a real pinch, bottled lime works, but squeeze it over your sink or you’ll drip on your socks, trust me)
Salt and pepper, to taste (I don’t even measure, just a few pinches)

How I Throw It Together (With My Usual Chaos)

Start by cooking the pasta in salted water—al dente is best, because nobody wants mushy salad. Drain, rinse with cold water, and shake it like a Polaroid picture to get the water out.
Meanwhile, if you’re using fresh corn, grill or sauté it until it’s got some char. (I sometimes just toss it in a dry skillet for a few minutes; grill pan if I’m feeling extra.) If you’re using frozen, chuck it in the pan straight from the bag. Canned? Just drain it and maybe give it a quick toss in the pan to wake it up. Don’t panic if it sticks a little—that’s flavor, not failure.
In your biggest bowl (seriously, bigger than you think you need), mix together the mayo, lime juice, smoked paprika, chili powder, and a good pinch of salt and pepper. This is where I usually sneak a taste—sometimes I add a splash more lime or a tiny bit of honey if I want it sweeter.
Dump in the cooked pasta and corn, give it all a good toss. Then add the Cotija (save a little for sprinkling on top if you want to be fancy), cilantro, and green onions. Mix again, but not so hard you squish the cheese into oblivion.
Let it sit for at least 15 minutes before eating—or, honestly, longer is better. The flavors get to know each other and it all just works. Cover and chill if you can (or if you remember).

Notes (AKA: Things I Learned The Hard Way)

If you accidentally overcook the pasta, don’t stress—just toss in a handful more cheese and a splash of lime to perk it up.
Yes, Cotija smells strong. It’s supposed to. If your fridge smells like a foot, that’s about right.
Frozen corn is totally fine, just don’t use creamed corn unless you want to invent a new dish. (I did, and... let’s not speak of it again.)
Actually, I find it works better if you let the salad sit at room temp for 10 min before serving, so it’s not ice-cold.

Variations (Some Winners, One Flop)

I’ve thrown in diced red bell pepper for extra crunch, and avocado chunks if I have ripe ones (which is rare, honestly—mine always seem to go from rock hard to mush instantly).
Once I swapped Cotija for shredded cheddar, and... hmm, wouldn’t recommend. It kind of turned into mac and cheese’s odd cousin.
If you want to go spicy, add a minced jalapeño, but be careful—ask me how I know this can backfire if you forget to wash your hands before touching your face.
For a protein boost, grilled shrimp or shredded chicken work a treat—just toss on top before serving.

What You Might Need (But Don’t Stress If You Don’t Have It)

Big mixing bowl (if you’re desperate, a clean stock pot is fine—I’ve done it, no shame)
Grill pan or skillet (if you don’t have either, a regular frying pan works, just crank the heat a bit)
Sharp knife (but really, who hasn’t just ripped cilantro with their hands in a rush?)

Street Corn Pasta Salad with Cotija Cheese

How To Store It (If There’s Any Left!)

Store in an airtight container in the fridge for up to three days, but honestly, in my house it never lasts more than a day! I think it tastes even better the next morning, but if you do save some, give it a good stir and maybe a little squeeze of lime before eating. (I once forgot it in the back of the fridge for a week—don’t do that. The smell was... not great.)

How I Like To Serve It (And Family Weirdness)

I love this with grilled meats—burgers, steak, even just hot dogs if you’re keeping it simple. Sometimes I put out tortilla chips and let people scoop it up like dip (my uncle calls this "lazy nachos"). For potlucks, I bring it in a big glass bowl so people can see all the colors. No one’s ever said no to seconds.

Pro Tips I Wish I’d Known (Or, Oops—Don’t Rush This Bit)

Don’t skip rinsing the pasta with cold water—I tried to be clever once and it just turned into a gloppy, sticky mess.
If you’re grilling corn, let it cool before cutting it off the cob. One time I didn’t, and let’s just say—my fingerprints may never grow back.
Avoid overdressing. It's tempting to dump in extra mayo, but actually the flavors get muddled if you go overboard, so start with less and add more if needed.

FAQ (AKA: Things Friends Actually Text Me)

Can I make this ahead? Yep, it’s actually better if it sits for a bit. Just maybe wait to add avocado if you’re using it, or it’ll go brown and weird.
Does this travel well? For sure! I’ve taken it to picnics, and once even on a road trip (though it did leak in the cooler, oops).
Is there a vegan version? I’ve tried swapping the mayo for vegan mayo, and Cotija for a crumbly vegan cheese. Not exactly the same, but honestly, not bad. (This Minimalist Baker vegan cheese recipe is one I like.)
Can I use Greek yogurt instead of mayo? Sure, though I’d mix in a little extra lime. Actually, I think it makes it tangier, in a good way.
Where do you buy Cotija? Whenever I can’t find it at my usual grocery store, I order from MexGrocer or check the local Mexican market. Sometimes I just ask at the cheese counter, and they’ll bring some from the back.
Pasta shape really matters? Eh, not really, but avoid those long, thin ones. Short and chunky is the way to go—or just use what you have. No one’s judging.

And now, a random aside—have you ever noticed how Cotija cheese refuses to crumble neatly? I feel like every time I make this salad, I end up with more on the counter than in the bowl. But maybe that's just the price we pay for deliciousness.

So, there you go: my street corn pasta salad with Cotija cheese, in all its imperfect glory. If you want more salad experiments (some successful, some... not so much), I like to browse Serious Eats for inspiration. Let me know if you try it—unless it turns out weird, in which case, let’s just pretend this conversation never happened.

Street Corn Pasta Salad with Cotija Cheese