Mexican Street Corn Pasta Salad

If Mexican Street Corn Pasta Salad sounds like the kind of dish you’d “accidentally” eat straight from the bowl while standing at the fridge… hi, you’re my people. This is one of those recipes that feels fun and summery, but it’s also practical enough for real life—busy weeknights, potlucks, backyard dinners, or that moment when you realize you promised to bring something and the event is… very soon.

I love recipes that bring big flavor without making you feel like you need a second job as a chef. This one is creamy, smoky, zippy, and just a little spicy if you want it to be. And the best part? It’s simple, forgiving, and picky-eater-friendly (because we’re all just doing our best out here).

Why You’ll Love This Mexican Street Corn Pasta Salad

• Fast comfort food vibes: It’s ready in about 30 minutes, plus chill time.
• Bold flavor with minimal effort: Charred corn + lime + cotija = instant “wow.”
• Perfect for sharing: Potluck hero, BBQ side dish, lunch meal-prep… it does it all.
• Easy to customize: Make it mild, make it spicy, add protein, add veggies—no rules.

Basically, this Mexican Street Corn Pasta Salad is what happens when street corn and pasta salad fall in love and move in together.

Ingredients You’ll Need

For the pasta salad

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)
• 1 jalapeño, seeded and minced (optional, but fun)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese

For the dressing

• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Quick note from my kitchen: Cotija can sometimes be hard to find depending on your store. If that’s you, don’t panic—feta works in a pinch. Not identical, but still delicious.

How to Make Mexican Street Corn Pasta Salad Step-by-Step

Step 1: Cook and cool the pasta

1. Bring a large pot of salted water to a boil.
2. Add 8 oz elbow macaroni or penne and cook until al dente (follow the package time).
3. Drain, then rinse thoroughly under cold water to stop cooking and cool it down completely.
4. Set aside.

Why rinse? Normally, pasta salads don’t always need rinsing, but here it helps keep everything cool and prevents the pasta from drinking up all that creamy dressing.

Step 2: Char the corn

1. Melt 3 tbsp butter in a large skillet over medium heat.
2. Add 3 cups sweet corn kernels.
3. Cook, stirring occasionally, until the corn is golden and lightly charred, about 8–10 minutes.

This is where the “street corn” magic starts. That bit of char tastes like summer.

Step 3: Season the corn

1. Turn off the heat.
2. Add 1/2 tsp chili powder and 1/4 tsp smoked paprika.
3. Stir until the corn is evenly coated.
4. Let it cool slightly.

If you’ve ever accidentally inhaled chili powder steam and immediately questioned your life choices… same. Turning off the heat first helps.

Step 4: Mix everything together

In a large mixing bowl, combine:

• Cooked and cooled pasta
• Seasoned charred corn
• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 cup cotija cheese
• 1/4 cup chopped cilantro
• Minced jalapeño (if using)

Gently toss until everything is coated.

My personal move: I squeeze in a little extra lime juice at the end because I love that bright, tangy pop. If you’re a lime-lover too, you’ll get it.

Step 5: Season, chill, and serve

1. Season with salt and black pepper to taste.
2. Cover and refrigerate for at least 30 minutes.
3. Serve chilled and enjoy.

That chill time makes a big difference. The flavors mingle, the pasta relaxes, and suddenly it tastes like you worked harder than you did. (We love that.)

Tips for the Best Creamy, Smoky Bite

• Don’t overcook the pasta. Al dente matters here—soft pasta can turn mushy after chilling.
• Char the corn properly. Let it sit a little between stirs so it browns instead of steaming.
• Taste after chilling. Cold food can dull flavors, so you may want a pinch more salt, pepper, or lime.
• Cotija crumbles best when it’s cold. If it’s super soft, pop it in the fridge for a bit first.
• Jalapeño control: Want flavor without heat? Remove seeds and the white ribs. Want heat? Leave a little rib.

And if your dressing looks a tiny bit thick before mixing—don’t worry. Once it coats the warm-ish corn and pasta, it loosens up like it was always meant to be creamy.

A Little Story From My Kitchen

The first time I made this, I was trying to create something “fresh and fun” for a gathering… but also something that wouldn’t take my entire afternoon. (Because honestly, I love my people, but I also love sitting down.)

I remember putting out the bowl thinking, “Okay, cute side dish.” Ten minutes later I turned around and it was nearly gone—like it had been magically vacuumed up by hungry adults and kids alike. Ever since then, Mexican Street Corn Pasta Salad has been my reliable party trick. It looks impressive, tastes exciting, and secretly it’s very low effort. My favorite kind of recipe.

Easy Add-Ons and Variations

If you want to make this pasta salad a full meal or stretch it for a crowd:

• Add protein: shredded rotisserie chicken, grilled chicken, or black beans.
• Add crunch: diced red onion, bell pepper, or crushed tortilla chips right before serving.
• Add extra street-corn vibes: a sprinkle of extra chili powder and cotija on top.
• Make it lighter: swap half the mayo for plain Greek yogurt (still creamy, a little tangier).
• Make it extra smoky: add a pinch more smoked paprika or a dash of chipotle powder.

This recipe is flexible—like yoga pants, but edible.

FAQs About Mexican Street Corn Pasta Salad

Bring This Mexican Street Corn Pasta Salad to the Table

If you need a dish that feels cheerful, flavorful, and reliable—Mexican Street Corn Pasta Salad is it. It’s creamy without being heavy, bright from the lime, and smoky from that charred corn (which tastes like you grilled it, even if you didn’t). Make it for your family, bring it to your next get-together, or pack it for lunch and feel like you’ve got your life together for at least one meal.

And if you catch yourself going back for “just one more bite”… don’t worry. That’s not a lack of willpower. That’s the magic of Mexican Street Corn Pasta Salad.

Keep the Flavor Party Going

• If you loved the smoky-sweet corn vibe in this Mexican Street Corn Pasta Salad, you’ll probably want to try Creamy Honey Butter Skillet Corn that tastes like a summer side dish dream next.
• Want the same bold “street corn” energy but in a handheld, weeknight-friendly dinner? Make Mexican Street Corn Chicken Wraps for a quick, craveable meal.
• If pasta salads are your go-to for potlucks and lunches, don’t miss BBQ Chicken Ranch Pasta Salad for a creamy, smoky twist.
• And when you’re in the mood for another fun crowd-pleaser (with a totally different vibe), check out Big Mac Pasta Salad for that “everyone grabs seconds” kind of bowl.

If you made this recipe, I’d love to hear how it turned out—please leave a quick star review ⭐⭐⭐⭐⭐ and tell me your favorite add-in (extra lime? more cotija? jalapeño brave mode?).

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