Street Corn Pasta Salad
This crowd-pleasing street corn pasta salad combines the bold, zesty flavors of Mexican street corn with creamy dressing and tender pasta. It’s a quick, easy side dish perfect for barbecues, potlucks, or meal prep, and is endlessly customizable for any dietary need.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 8 oz short pasta (rotini, penne, or shells)
- 3 cups corn kernels (fresh, frozen, or canned; charred for best flavor)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1–2 jalapeños, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 1/3 cup cotija cheese, crumbled (or feta/queso fresco)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice (about 1 large lime, freshly squeezed)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8–10 minutes). Drain and rinse briefly under cold water. Set aside.
- Heat a large skillet or grill pan over medium-high heat. Add corn kernels and cook for 5–7 minutes, stirring occasionally, until some kernels are charred and golden. Let cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt & pepper to taste. Adjust lime and chili powder for tang and heat.
- Dice red bell pepper, red onion, and jalapeños. Chop cilantro and crumble cotija cheese.
- In a large mixing bowl, combine cooked pasta, charred corn, bell pepper, onion, jalapeño, and cilantro. Pour dressing over and toss until evenly coated. Fold in cotija cheese last.
- Taste and adjust salt, lime, or chili powder as needed.
- Optional: Chill salad for 30–60 minutes to let flavors meld.
- Transfer to a serving bowl, sprinkle with extra cilantro and cotija, and serve.
Notes
For best flavor, char the corn in batches to avoid steaming. Use fresh lime juice and real cotija cheese for a punchy taste. Make ahead and reserve some dressing and cheese to refresh before serving. Easily adapt for vegan or gluten-free diets by swapping mayo, sour cream, cheese, and pasta.
Nutrition
- Serving Size: 1 cup (about 180 g)
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 4
- Protein: 7
Keywords: street corn pasta salad, Mexican pasta salad, elote salad, summer side dish, potluck salad, creamy corn salad, easy pasta salad, barbecue side, vegetarian pasta salad