Mexican Street Corn Pasta Salad combines sweet charred corn with creamy dressing, lime, cheese and tender pasta.
The charred corn gives the salad a smoky flavor, while fresh lime keeps the dressing bright. Cotija cheese and cilantro add the finishing flavors that make this much more interesting than an ordinary pasta salad.
It’s an easy recipe for cookouts, picnics and potlucks because you can prepare it ahead and keep it chilled until serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Servings: 8
Ingredients
- 12 ounces rotini pasta
- 3 cups fresh or frozen sweet corn
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- ¼ red onion, finely diced
- 1 jalapeño, finely diced
- ½ teaspoon salt
- Black pepper to taste
Instructions
1. Cook the Pasta
Cook pasta in salted water until al dente.
Drain and allow it to cool.
2. Char the Corn
Heat a large skillet over medium-high heat.
Add the corn and cook for 5–7 minutes, stirring occasionally, until several kernels become golden or lightly charred.
Allow the corn to cool.
3. Make the Dressing
Mix mayonnaise, Greek yogurt, lime juice, chili powder, smoked paprika, salt and black pepper.
4. Assemble the Salad
Combine the cooled pasta, corn, red onion, jalapeño and cilantro.
Pour the dressing over everything and toss.
Fold in most of the cotija cheese.
5. Chill
Refrigerate for about 30 minutes.
Before serving, add the remaining cheese, extra cilantro and a squeeze of lime.
Recipe Tips
Don’t overcook the pasta. Slightly firm pasta holds up better in a cold salad.
For stronger smoky flavor, grill fresh corn on the cob before cutting off the kernels.
Remove the jalapeño seeds for a milder salad.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
If the pasta absorbs too much dressing overnight, stir in a spoonful of Greek yogurt or mayonnaise before serving.
FAQ
Can frozen corn be used?
Yes. Thaw and dry it before charring in the skillet.
What can replace cotija?
Feta cheese is a very good substitute.
Is this pasta salad spicy?
It’s mildly spicy. Remove the jalapeño seeds or leave out the jalapeño for a milder version.
Can I make it ahead?
Yes. Prepare it several hours before serving and keep it refrigerated.
