Mexican Street Corn Pasta Salad (Printable Version)
A vibrant pasta salad with corn, lime, cotija, and zesty herbs—great for summer and easy to prepare.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta, such as rotini, fusilli, or penne
→ Corn
02 - 3 cups fresh or frozen corn kernels (about 4 ears of corn)
→ Vegetables & Herbs
03 - 1 small red bell pepper, diced
04 - 3 green onions, thinly sliced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 small jalapeño, seeded and finely diced (optional)
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon cumin
14 - Salt and black pepper, to taste
→ Cheese
15 - 3.5 oz cotija cheese, crumbled (or feta as substitute)
→ Garnish
16 - Extra chopped cilantro
17 - Lime wedges
18 - Chili powder, optional
# Steps to Follow:
01 - Boil a large pot of salted water. Add pasta and cook until al dente according to package directions. Drain, rinse with cold water to cool, and set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 6 minutes. Transfer to a bowl and let cool.
03 - In a large mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well blended.
04 - Add cooked pasta, charred corn, red bell pepper, green onions, cilantro, and jalapeño (if using) to the bowl. Toss thoroughly to coat all ingredients with dressing.
05 - Fold in crumbled cotija cheese gently, reserving a small amount for garnish.
06 - Taste and adjust salt or pepper as needed.
07 - Serve chilled or at room temperature, garnished with reserved cotija, extra cilantro, lime wedges, and a sprinkle of chili powder.
# Additional Tips::
01 -
- Quick and easy with minimal prep for busy summer days
- Packed with fresh vegetables for a burst of crunch and color
- Make-ahead friendly so the flavors get even better overnight
- Crowd-pleaser that pairs with almost any grilled dish or stands alone for lunch
02 -
- Vegetarian friendly and easy to adapt for different diets
- Great for meal prep because it stays fresh and crisp
03 -
- Char the corn until you see true golden brown bits for depth that makes your salad addictive. Do not skip the chilling step—flavors meld and the texture improves after resting in the fridge.
- I always reserve a portion of cheese and fresh herbs for topping at the last minute. A little extra lime squeezed over just before serving really brings every note to life.