When you take a bite of this Corn Pasta Salad, the burst of sweet, charred corn mixed with creamy dressing transports you to a sun-drenched summer picnic. This Mexican Street Corn Pasta Salad is ready in just 30 minutes, making it the perfect dish for warmer weather gatherings. It’s wonderfully textured, balancing the crunch of fresh veggies with the softness of pasta and creamy dressing.
This recipe is ideal for those who love vibrant flavors and fresh ingredients. Perfect for barbecues, potlucks, or as a delightful side dish at weeknight dinners, this salad can be made ahead and stored, allowing the flavors to develop even more.
Why You’ll Love This Recipe
- The fresh corn adds a delicious sweetness that pairs perfectly with the creamy dressing.
- Cotija cheese provides a salty contrast and enhances the overall flavor profile.
- The dish comes together quickly, making it a great option for last-minute gatherings.
- It’s versatile and can easily be customized with your favorite ingredients.
What You’ll Need
Here’s everything you need to make this delicious pasta salad.
For the Salad
- 1 pound (454 grams) uncooked short-cut pasta, any shape you like
- 4-5 cups roasted or grilled corn kernels
- 1 cup crumbled cotija cheese (reserve some for garnish)
- ½ cup diced red onion
- 1 jalapeno, finely diced
- ¼ cup chopped cilantro (or flat-leaf parsley)
For the Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2 limes (zest and juice)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon Tajín (or other chili lime seasoning)
- 2 teaspoons sea salt, or to taste
Grilled corn adds more flavor.
Substitutions & Swaps
- Use feta cheese if cotija isn’t available.
- Substitute Greek yogurt for sour cream for a tangy twist.
- Any short pasta shape works; rotini or penne are great options.
- Omit jalapeno for a mild version.
How to Make It
Here’s how to prepare your Corn Pasta Salad.
Boil pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and immediately rinse the cooked pasta under cold water until completely cool. Make sure it’s well drained, then transfer to a large mixing bowl.
Combine ingredients
Add the remaining pasta salad ingredients to the bowl with the cooked and cooled pasta.
Whisk the dressing
In a small bowl, whisk together all the dressing ingredients until it’s smooth and creamy.
Dress the salad
Pour about ¾ of the dressing over the pasta salad and toss together until everything’s coated. Cover and pop it in the fridge for 30 minutes to an hour so all those flavors can really come together.
Serve
When it’s time to serve, drizzle the rest of the dressing over the top and sprinkle over the reserved crumbled cotija cheese, some extra Tajín, and fresh cilantro if you’re into it. Enjoy!
How to Store It
Fridge: cover and store for up to 3 days.
Freezer: no, may affect texture.
Reheat: not necessary; serve cold.
Tips for Best Results
- Make sure to cool the pasta thoroughly to avoid sogginess.
- Use fresh corn for the best flavor, or grill frozen corn for a smoky touch.
- Adjust the seasoning to your taste, especially the lime juice and salt.
- Allow the salad to sit in the fridge for maximum flavor infusion.
Serving Suggestions
- Serve alongside grilled meats for a complete meal.
- Pair with tortilla chips for added crunch.
- Perfect for outdoor picnics and summer gatherings.
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