I love a salad that tastes like summer and doubles as a party hit — Mexican Street Corn Pasta Salad does just that with charred corn, tangy crema, and hearty pasta. If you like the bright char and spice of a classic street corn, you might also enjoy this grilled Mexican street corn salsa which uses many of the same flavor tricks.
Why Make This Recipe
- Big, bold flavor: charred corn, lime, chili powder, and cotija-like cheese make each bite craveable.
- Easy weeknight nutrition: pasta gives carbs for energy while corn and cilantro add fiber and vitamins.
- Make-ahead friendly: flavors improve after a few hours, so it’s great for potlucks or meal prep.
- Versatile — serve warm, room temperature, or chilled for different meals.
- Personal note: I love this because the smoky corn and creamy dressing create a balance that’s both comforting and fresh.
You can also pair the salad with heartier mains like a Mexican street corn white chicken chili for a crowd-pleasing combo.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 15–20 minutes (plus charring corn ~8 minutes)
- Total time: about 40 minutes (or 2–3 hours if chilled before serving)
- Servings: 6 as a side, 4 as a main
- Difficulty: Easy
- Method: Boil pasta to al dente, char fresh or frozen corn in a hot skillet or on a grill, mix a mayo-sour cream-lime dressing, toss with pasta and mix-ins, chill if desired.
This dish needs a large pot for pasta and either a heavy skillet or grill pan to get good char on the corn. I recommend a colander and a large mixing bowl for tossing.
My Experience Making This Recipe
I tested this salad several times, adjusting the mayo-to-sour-cream ratio and the amount of chili to reach the right tang and creaminess. I found that charring the corn well and letting the salad rest for at least 30 minutes made the flavors meld beautifully.
I also experimented with different pasta shapes — short, ridged pasta picks up the sauce best.
How to Make Mexican Street Corn Pasta Salad
Start by cooking 12 ounces of short pasta (penne, rotini, or gemelli) in well-salted water until al dente (about 9–10 minutes). While the pasta cooks, char 3 cups of fresh or thawed corn kernels in a hot skillet over medium-high heat with 1 tablespoon oil until some kernels blacken (about 6–8 minutes). Mix a dressing of 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and salt to taste; toss with drained pasta, warm corn, 1/2 cup crumbled cotija (or feta), 1/3 cup chopped cilantro, and 2 sliced scallions. Chill 30–60 minutes for best flavor, or serve immediately at room temperature.
Key techniques: get a true char on the corn without burning it by keeping the pan hot and stirring every minute or so. Toss the pasta while still slightly warm so it absorbs flavors.
Expert Tips for Success
- Salt the pasta water generously (1 tablespoon per 4 quarts) to season the pasta from the inside out.
- For even char, spread corn in a single layer in a heavy skillet or use a cast-iron griddle preheated to medium-high (375–425°F). Don’t overcrowd.
- Use high-quality mayonnaise and fresh lime juice; fresh citrus brightens the dressing more than bottled.
- If you want texture contrast, toss in 1/2 cup toasted pepitas or chopped toasted poblano pepper. For ideas on pasta salad texture and dressing balance, check this best Ruby Tuesday pasta salad inspiration.
- Taste and adjust: add more lime for acidity, a pinch of sugar if it tastes flat, or extra chili powder for heat.
How to Serve Mexican Street Corn Pasta Salad
- As a side: pair with grilled chicken, shrimp, or fish for a summer meal.
- As a main: serve over mixed greens and add black beans or grilled chicken for protein.
- For picnics: keep chilled in an insulated cooler and garnish with chopped cilantro and extra cotija just before serving.
- Party twist: serve family-style in a large shallow bowl and offer lime wedges and a jar of extra chili powder; it pairs well with bold sides like a playful twist on a Big Mac pasta salad for variety.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for 3–4 days; the pasta will absorb more dressing over time. If you plan to freeze, leave out the cilantro and cheese, freeze without dressing for up to 1 month, then thaw in the fridge and add fresh dressing and mix-ins. To revive chilled salad, let it sit 15–20 minutes at room temperature and toss with a tablespoon of olive oil or an extra splash of lime juice to freshen.
Avoid microwaving if possible — microwave reheats can make the corn rubbery. If needed, warm gently in a skillet over low heat just until warmed through.
Recipe Variations
- Gluten-free: swap to your favorite gluten-free short pasta and cook according to package directions.
- Dairy-free/vegan: replace mayo with vegan mayo, use plain unsweetened dairy-free yogurt instead of sour cream, and omit cotija or use a vegan cheese.
- Protein boost: stir in 1½ cups shredded rotisserie chicken, canned black beans (rinsed), or grilled shrimp for a heartier meal.
- Smoky-sweet: add 1/2 cup roasted red bell pepper and a teaspoon of chipotle in adobo for smokier depth.
For a lighter salad, reduce mayo to 1/3 cup and increase lime and Greek yogurt to maintain creaminess.
Nutritional Highlights
- Corn adds fiber and B vitamins while pasta provides sustained energy from complex carbs.
- Using a 50/50 mayo-to-sour-cream mix keeps richness while moderating fat; swapping to Greek yogurt cuts calories and boosts protein.
- Allergens: contains dairy (mayonnaise often includes eggs—check labels for egg allergy), and gluten if made with regular pasta. Serve gluten-free or dairy-free versions as needed.
- Portion guidance: as a side, plan ~3/4 to 1 cup per person; as a main, 1.5–2 cups.
Troubleshooting Common Issues
- Salad tastes flat: add more lime juice and a pinch of salt; a teaspoon of honey can round out acidity.
- Corn didn’t char: increase pan heat to medium-high and make sure the pan is dry and preheated; work in batches to avoid steaming.
- Dressing too thick: thin with 1–2 tablespoons of water or additional lime juice and whisk until smooth.
Frequently Asked Questions
Q: Can I make this ahead for a party?
A: Yes — make it up to 24 hours ahead and chill. Hold back a small portion of cheese and cilantro to sprinkle on top just before serving to keep the fresh look and texture.
Q: Is grilled corn better than skillet-charred corn?
A: Both are excellent. Grilled corn gives a smoky, even char; skillet-charred corn gives more concentrated blackening and is faster for kernels. Use a cast-iron skillet for the best skillet char.
Q: How do I keep the pasta from getting mushy?
A: Cook to al dente and immediately rinse briefly with cold water if you won’t serve it warm to stop carryover cooking. Toss with a little oil if storing before adding dressing to prevent clumping.
Q: Can I swap cotija for another cheese?
A: Yes — feta or ricotta salata are good substitutes. Use about 1/2 cup crumbled feta if cotija is unavailable, and adjust salt because feta is saltier.
Print
Mexican Street Corn Pasta Salad
- Total Time: 40 minutes
- Yield: 4 servings as a main, 6 as a side 1x
- Diet: Vegetarian
Description
A refreshing and flavorful pasta salad featuring charred corn, tangy dressing, and fresh herbs, perfect for summer gatherings.
Ingredients
- 12 ounces short pasta (penne, rotini, or gemelli)
- 3 cups fresh or thawed corn kernels
- 1 tablespoon oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- 1/2 cup crumbled cotija (or feta)
- 1/3 cup chopped cilantro
- 2 sliced scallions
Instructions
- Cook the pasta in well-salted water until al dente, about 9–10 minutes.
- While the pasta cooks, char the corn in a hot skillet over medium-high heat with 1 tablespoon oil for about 6–8 minutes until some kernels are blackened.
- Prepare the dressing by mixing together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt in a bowl.
- Toss the drained pasta with the warm corn, dressing, crumbled cotija, chopped cilantro, and sliced scallions.
- Chill the salad for 30–60 minutes for best flavor, or serve immediately at room temperature.
Notes
For best flavor, let the salad rest for at least 30 minutes before serving. The salad can be stored in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg