Name: This Mexican Street Corn Pasta Salad is a must-try
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 ounces rotini or fusilli pasta; 2 cups fresh or frozen corn kernels; 1 cup cherry tomatoes, halved; ½ cup red onion, finely diced; ½ cup cilantro, chopped; ½ cup mayonnaise; ½ cup sour cream or Mexican crema; 2 tablespoons fresh lime juice (about 1 lime); 2 tablespoons cotija cheese, crumbled (plus extra for garnish); 1 teaspoon chili powder; ½ teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 small jalapeño, seeded and finely chopped (optional)

A quick hello and why I made this again

You know those recipes you make once for a potluck and then suddenly every aunt and neighbor asks for it like you are running a tiny pasta cartel from your kitchen. That was me with this Mexican street corn pasta salad. The first time I took it to a block party, the bowl came home suspiciously lighter and my dog had a noodle stuck to his ear. I laughed, then I made it again the next day because I wanted more than the three polite bites I snagged. It is creamy and bright and a bit smoky, and honestly it tastes like sunshine had a snack.

I was also in a mood for something that feels casual but still a little special. And corn has been sweet lately, so you know I leaned in. This Mexican Street Corn Pasta Salad is a must try when you want big flavor without fuss; on second thought, it is just a must try, full stop.

Small detour. I made a playlist while cooking this and I swear cilantro tastes fresher when you are humming along. Probably not scientific, but I stand by it.

Why I keep making this, even on a Tuesday

I make this when I have leftover grilled corn and not much else, because the creamy lime dressing pulls it all together like magic.
My family goes a bit wild for the salty cotija and the little pops of sweet corn. I mean, they scrape the bowl, and I am not mad about it.
It is perfect for picnics or lunch boxes, and I find it tastes even better the next day, though its rare there is any left.
I used to fuss over perfectly charring the corn, but actually, I find it works better if I just get some color and do not overthink it. Less stress, more salad.
When I am tired, I make the dressing in a jar and shake it like a maraca. Works a treat.

What you will need, with a few no big deal swaps

300 g short pasta, like rotini or shells, about 10 ounces. I sometimes use bow ties when I am in a hurry because they cook fast.
3 cups corn kernels, fresh cut form the cob if you can, or thawed frozen. Canned works in a pinch, just rinse well.
1 red bell pepper, diced small. Green is fine too, it is what I had last time.
1 small red onion, finely chopped. Or use a handful of sliced scallions for a milder vibe.
1 to 2 jalapeños, seeded and minced. Leave some seeds if you want extra kick, y all do you.
3 tablespoon mayonnaise. My grandmother always insisted on a specific brand, but honestly any full fat version works fine.
3 tablespoon Mexican crema or sour cream. If you have never used crema, here is a nice explainer I like: what Mexican crema is.
2 tablespoon fresh lime juice, plus more to taste. Zest the lime if you want it extra bright.
1 teaspoon chili powder, plus a pinch of smoked paprika if you have it.
1 garlic clove, grated. Or a small squeeze of garlic paste, zero shame.
40 g crumbled cotija cheese, about a half cup. Feta works if that is what is in the fridge.
A big handful of cilantro, chopped. If you are not a cilantro person, try parsley and a little mint, it is lovely.
Sea salt and freshly ground black pepper to taste.
Optional but good: a drizzle of hot honey or a pinch of sugar if your limes are extra tart.

How I pull it together without making a mess

Cook the pasta in well salted water until just al dente. About 8 to 10 minutes depending on the shape. Drain and rinse briefly under cool water, just to stop the cooking. Toss with a splash of olive oil so it does not clump while you do the rest.
Char the corn. If using fresh, heat a large skillet until hot, add a little oil, then the kernels. Let them sit so they get some color before stirring. If you want details on technique, this guide is great: how to char corn. Frozen works the same way, do not crowd the pan. Canned needs a very dry pan first.
Make the dressing. In a big bowl, whisk together mayo, crema, lime juice and zest, chili powder, smoked paprika, and garlic. Season with salt and pepper. This is where I usually sneak a taste, then add a splash more lime because I like it zippy.
Add the pasta to the bowl while it is still slightly warm. It drinks in the dressing that way. Stir gently, it does not need a workout.
Toss in the charred corn, red pepper, onion, and jalapeño. If it looks a bit weird at this stage, do not worry. It always does before the cheese and herbs.
Fold in the cotija and cilantro. Save a little of both for the top because that makes it look restaurant pretty, which is fun.
Taste and adjust. More lime, more salt, a splash of hot honey if you like a sweet wink. If it seems thick, a spoon of water loosens it right up.
Chill for 20 to 30 minutes if you can wait. If not, dive in. I have zero patience some days and it is still great.

Notes from the land of trial and slightly wonky error

If your corn is very sweet, add an extra pinch of salt. It balances the whole bowl.
I tried Greek yogurt in place of crema once and it worked, but it was tangier. Good for lunch, less good for dinner with grilled steak, maybe.
Lime zest seems optional but it lifts the dressing. I forgot it once and the salad was fine, just a little flatter.
I prefer shells because the little cups hold the corn like tiny treasure chests.

Variations I have actually tried

Chicken add in: Toss in 1 cup of shredded rotisserie chicken for a more mealish salad. It makes great lunch boxes.
Black bean version: Add a can of black beans, rinsed, with extra lime and cumin. Hearty and kind of cowboy tasty.
Avocado twist: Diced avocado added just before serving is dreamy. It does not pack well though, learned that the mushy way.
The one I did not love: I swapped chili powder for chipotle in adobo and went heavy handed. Too smoky for me, and the color got a bit muddy. A tiny bit is fine, a lot, not so much.

Gear that helps, and what to do if you do not have it

Cast iron skillet for charring the corn. I call it essential for that little smoky kiss. But if you do not have one, a sturdy nonstick works, or even a sheet pan under the broiler. Grill basket outside is great too.
Microplane for the garlic and lime zest. Actually a fine grater works too, or mince with a knife and call it good.
Big mixing bowl so you can toss without half the salad vaulting over the side. Been there.

This Mexican Street Corn Pasta Salad is a must-try

How I store it without losing the nice texture

Keep leftovers in an airtight container in the fridge for 3 to 4 days. If it tightens up, stir in a spoon of water or a splash of lime before serving. Here is a helpful reference if you like the official stuff: leftover storage basics. Though honestly, in my house it never lasts more than a day.

How we like to serve it, when the sun is out

With grilled chicken thighs and watermelon wedges. Simple and summery.
As a side for taco night. Sometimes I tuck spoonfuls into warm tortillas because why not.
With a crisp cold beer or a limey seltzer. My uncle says it pairs with any backyard playlist, and he is right.

Pro tips I learned the hard way

I once tried rushing the corn, stirring constantly, and regretted it because it steamed and stayed pale. Let it sit, let it char a little.
Do not skip salting the pasta water. I did, and the salad tasted flat no matter how much dressing I added.
I added all the cheese at once once, then realized I wanted some for garnish. Save a bit for the top so it looks and tastes extra.
If you add avocado, add it at the very end. I tossed it in early and it got smudgy, lesson learned.

FAQ because you asked and I love that

Can I make this ahead Yes, totally. Make it the night before, but hold back some dressing and a bit of lime to freshen it up before serving. The pasta likes to drink dressing while it sits.

Is there a way to make it lighter Sure. Use half mayo and half Greek yogurt. It is a touch tangier, but still creamy and lush. Add a little extra lime and salt to balance.

What if I do not like cilantro Try parsley and a bit of mint. Different vibe, still fresh. Or leave herbs out and lean on green onion.

Can I use canned corn You can. Rinse and drain very well, then dry the kernels with a paper towel before charring in a hot pan. It will pop a little, heads up.

Is it spicy Only if you want it to be. Jalapeño without seeds is friendly. Add more chili powder if you are feeling bold, or a little hot sauce, boom, done.

Do I need cotija It is lovely, but feta works, and even finely grated Parmesan in a pinch adds the salty lift. I once used cheddar, and it was fine but not my favorite, so there is that.

Why does mine look a bit dry after chilling Cold pasta does that. Stir in a spoon of water and a squeeze of lime, maybe a teaspoon of crema, and it perks right back up.

PS If you see me measuring cilantro with my heart, no you did not. I measured exactly a handful, give or take.

This Mexican Street Corn Pasta Salad is a must-try