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Creamy street corn pasta salad featuring grilled corn, cotija cheese, chili powder, and cilantro, perfect for a summer barbecue or potluck.

Mexican Street Corn Pasta Salad

This vibrant and flavorful pasta salad combines the creamy, smoky, and sweet flavors of Mexican street corn with perfectly cooked pasta and fresh toppings. It's quick to make, versatile for potlucks or weeknight dinners, and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta rotini, shells, cavatappi
  • 4 ears fresh corn, husked
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ cup cotija cheese, crumbled
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste
  • Olive oil or cooking spray for corn
  • Water for boiling pasta

Equipment

  • Large pot
  • Colander
  • Grill or oven
  • Baking sheet (if roasting corn)
  • Large bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Airtight container

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
  2. Roast or grill the corn: Preheat oven to 400°F (200°C) or prepare a grill for medium-high heat. For roasting, lightly coat the corn with olive oil or cooking spray. Roast for 20-25 minutes, turning halfway through, until lightly charred. For grilling, grill until lightly charred on all sides. Let the corn cool slightly, then cut the kernels off the cob.
  3. Prepare the creamy dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed.
  4. Combine everything: Add the cooked pasta, roasted corn kernels, crumbled cotija cheese, chopped red onion, and chopped cilantro to the bowl with the dressing. Gently toss until well coated.
  5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the pasta salad another toss and garnish with extra cotija cheese and a sprinkle of chili powder, if desired.

Notes

For best flavor, use fresh corn and char it well. Don't overcook the pasta. The pasta salad can be made up to 24 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. For an extra kick, add a pinch of cayenne pepper to the dressing or finely chop a jalapeño and toss it in with the other ingredients. Add grilled chicken, shrimp, or black beans for extra protein. For a vegan option, use vegan mayonnaise and sour cream, and omit the cheese or use a vegan cheese alternative. If the pasta salad seems dry after chilling, add a little extra mayonnaise or sour cream to refresh it before serving.