Dinner

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 8 oz elbow macaroni or penne; 3 cups sweet corn kernels (fresh or frozen); 1 jalapeño pepper, seeded and minced (optional); 3 tbsp butter; 1/4 cup chopped cilantro leaves; 1/2 cup crumbled cotija cheese; 1/2 cup mayonnaise; Juice from 1 lime; 1/2 tsp chili powder; 1/4 tsp smoked paprika; Salt and black pepper, to taste

ByLily Monroe November 16, 2025November 18, 2025

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Introduction

This Perfect Mexican Street Corn Pasta Salad brings together smoky charred corn, creamy cotija cheese, and zesty lime dressing for a refreshing and flavorful dish. It’s a vibrant, easy-to-make salad that’s perfect for summer gatherings or a tasty weeknight side.

A close-up view of a single-layer dish in a white bowl with a speckled black inner surface, showing spiral pasta mixed with yellow corn kernels, small pieces of green avocado, and bits of red bacon. The pasta is creamy and lightly coated, dotted with green cilantro leaves and a few white crumbles of cheese, with a sprinkle of black pepper on top. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
1 jalapeño pepper, seeded and minced (optional)
3 tbsp butter
1/4 cup chopped cilantro leaves
1/2 cup crumbled cotija cheese
1/2 cup mayonnaise
Juice from 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and black pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop cooking and cool completely. Set aside.
Step 2: Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn is charred and golden, about 8–10 minutes. This adds a smoky flavor to the salad.
Step 3: Remove the skillet from heat and sprinkle the chili powder and smoked paprika over the charred corn. Stir well to coat the corn evenly, then let the mixture cool slightly before combining with other ingredients.
Step 4: In a large mixing bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss everything together until well combined. Add extra lime juice if you like it brighter.
Step 5: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.

Tips & Variations

For extra smoky depth, try grilling the corn on the cob before cutting kernels off instead of using a skillet.
Swap cotija cheese with feta for a similar salty tang if cotija is unavailable.
To make it vegan, replace mayonnaise with a plant-based alternative and omit the cheese.
If you like more heat, leave the jalapeño seeds in or add a dash of hot sauce to the dressing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a splash of lime juice or a drizzle of olive oil to freshen it up. This salad is best enjoyed chilled but avoid freezing as the texture may change.

How to Serve

A bowl of creamy pasta salad with three main layers: at the base, pale yellow rotini pasta mixed closely with small yellow corn kernels, above that scattered chunks of green avocado, small pieces of red bacon, and bits of white cheese, all mixed together smoothly with visible creamy dressing, topped with fresh green cilantro leaves and a light sprinkle of black pepper; the white bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly. Just thaw it before cooking and pat dry to avoid excess moisture in the salad.

How do I prevent the pasta from sticking together?

Rinsing the cooked pasta under cold water stops the cooking and removes excess starch, which helps prevent sticking. Tossing the pasta with a little oil before mixing with other ingredients also keeps it separate.