Mexican Street Corn Pasta Salad (Printable)

Creamy, zesty pasta salad with charred corn, lime, and cotija cheese for a Mexican-inspired twist.

# What You’ll Need:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 2 cups corn kernels, fresh grilled or frozen and thawed
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped

→ Cheese

07 - 3/4 cup crumbled cotija or feta cheese

→ Dressing

08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce, optional
16 - Salt and black pepper to taste

# How To Make It:

01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - If using fresh corn kernels, heat a skillet over medium-high heat and char corn until lightly browned, approximately 5 minutes. Allow to cool. For frozen corn, thaw completely and pat dry.
03 - In a large mixing bowl, add cooled pasta, charred corn, diced red onion, bell pepper, jalapeño, and fresh cilantro. Toss gently to distribute ingredients evenly.
04 - Whisk together mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, smoked paprika, ground cumin, and hot sauce if using. Season with salt and black pepper to taste. Whisk until completely smooth and creamy.
05 - Pour prepared dressing over pasta and vegetable mixture. Toss thoroughly until all ingredients are evenly coated with the creamy dressing.
06 - Gently fold in approximately three-quarters of the crumbled cotija or feta cheese, reserving remaining portion for garnish. Mix carefully to maintain cheese texture.
07 - Transfer salad to a serving bowl or platter. Sprinkle reserved cheese over the top along with additional fresh cilantro if desired. Refrigerate for at least 20 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The smoky, tangy, creamy dressing coats every single piece of pasta
  • It gets better as it sits, making it perfect for meal prep
  • Everyone recognizes those beloved street corn flavors in a completely new way
02 -
  • Rinse the pasta thoroughly with cold water or the dressing will slide right off
  • The salad needs time to chill, so never rush this step right before serving
  • Cotija can be salty, so taste before adding extra salt to the dressing
03 -
  • Cut all your vegetables slightly smaller than you think necessary
  • Room temperature pasta absorbs dressing better than cold pasta
  • Double the dressing recipe if you love things extra creamy

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