Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz rotini pasta; 2 cups corn kernels (fresh, grilled, or frozen & thawed); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/2 cup cotija cheese, crumbled; 1/2 cup fresh cilantro, chopped; 1 jalapeño, finely diced; 1/2 red onion, finely chopped; 2 tbsp fresh lime juice; 1 tsp chili powder; Salt and pepper to taste

Hey Friend: The Messy Joy of Mexican Street Corn Pasta Salad

So, have you ever stood in the kitchen, elbow-deep in corn husks, trying to wrangle a quick dinner right as your neighbor pops by for a chat? That’s basically how my whole experience with this Mexican Street Corn Pasta Salad began. There’s this one ill-fated summer picnic where I tried to serve regular old pasta salad—totally bland, not a hint of spice—and my cousin Carlos was not having it. He just laughed and said, ‘You need some flair!’ Which, okay, I’ll admit, stung a little. But he wasn’t wrong. Ever since, I add roasted corn, smoky chile, and enough lime to make your jaw tingle. Now that’s pasta salad folks actually get excited about (and yes, Carlos approves).

Why I Keep Making This (Despite the Dishes)

I make this pasta salad whenever I need something peppy for potlucks; actually, even my kids who act like cilantro is poison will eat it if I just call it ‘street corn salad’ (parenting win, right?). It’s got creamy dressing, crunchy corn, and some days I go wild and toss in avocado, and honestly I think it’s even better cold from the fridge the next day. But fair warning—don’t wear a white shirt while you mix it; I still have the battle scars (and by scars I mean turmeric stains) to prove how splashy it gets.

Here’s What You’ll Need (Give or Take)

3-4 ears of corn, shucked (or heck, a couple cups of frozen corn—Birds Eye or whatever’s handy; my grandma only used fresh but she had more energy than me)
250g pasta—shells, rotini, macaroni, whatever’s gathering dust in your pantry
1/2 cup mayonnaise (Duke’s is the king in my house, but Hellmann’s is fine too, or swap in Greek yogurt for tanginess)
1/2 cup sour cream (though I once used plain yogurt and no one noticed)
100g cotija cheese, crumbled (feta works if your store doesn’t carry cotija, although purists may object)
1-2 jalapeños, finely chopped (start with one if you’re spice-shy or have kids who protest too much)
1/2 cup fresh cilantro, chopped (or skip it and double the green onions if you’re one of those folks who thinks cilantro tastes like soap… I’m not judging)
3 green onions, sliced
Zest and juice of 2 limes (I once tried using that bottled lime juice; it’s not terrible, but not as zingy)
1-2 teaspoons chili powder (or smoked paprika for that ‘campfire on the beach’ vibe)
Salt, pepper, big pinch of sugar (I promise, it’s not weird)
Optional: diced avocado, cherry tomatoes, or even roasted red pepper if you want to put your own spin on it

What You Do (Step by Step…ish)

Cook the pasta. Salt your water until it tastes like the ocean, then boil pasta just until al dente. Drain and rinse with cool water unless you enjoy warm pasta salad, in which case, who am I to judge?
Roast the corn. If you can, char the corn on an open gas flame or grill. But in a pinch, a screaming hot cast iron skillet with a drizzle of oil works (and, okay, sometimes I broil it if I’m in a hurry. It’s all good). Let it cool, then slice the kernels off. Watch your fingers!
Mix the dressing. Whisk mayo, sour cream, lime juice, zest, chili powder, sugar, salt, pepper in a big bowl. Extra points if you whisk with one hand and scroll memes with the other. At this point I usually sneak a tiny taste; pro tip—don’t double dip, or do, it’s your kitchen!
Combine everything. Dump in the pasta, corn, jalapeños, green onions, cilantro, and cotija. If you’re adding avocado, toss it in last so it doesn’t get all mushy. Mix until everything is coated. (If it looks a bit odd or dry, don’t panic; once it sits, it’ll ‘relax,’ I promise.)
Chill or serve. Let it hang out in the fridge for about 30 minutes; flavors melt together like a band at a summer festival. Or just eat it right away—honestly, my patience is… minimal.

Here’s What I’ve Learned (Some Notes)

If you’re adding avocado, do it right before serving so it doesn’t go sad and brown on you.
I once tripled the chili powder—big mistake. Two teaspoons tops, unless you’re braver than me.
And actually, leftovers really do taste brighter the next day, but they can dry out. Just toss with a spoonful of mayo or splash of lime to perk it up.

Variations I’ve Messed With (Some Good, Some Not)

Swapping cotija for feta: works, tastes amazing.
Add bacon bits: YES. Smoky and salty and perfect.
I tried using quinoa instead of pasta once; it… well, let’s just say it’s not going in my rotation.
Toss in black beans for protein boost, though my youngest claims they look ‘suspicious’.

Equipment (and How I Improv When I Forget Stuff)

Big pot for pasta. But a Dutch oven works in a pinch (it’s not just for stews!)
Cast iron or non-stick skillet for charring corn, but honestly, I’ve even used the oven broiler—just watch it carefully.
A huge mixing bowl. Or if your only bowl is tiny, just do it in batches—you’ll get a workout, at least.
A sharp knife and patience for chopping. I lose both, sometimes.

Storing Your Salad (If It Lasts Long Enough)

Keep it in an airtight container in the fridge; it’s supposed to stay nice for about three days, though honestly, in my house it never lasts more than a day! If you do find leftovers lurking, just fluff it up with extra dressing or even a splash of milk to soften it back up.

How I Like to Serve It (And You Might Too)

Honestly, my absolute favorite is with grilled chicken or on burgers—no kidding. Or just by itself, on the couch, with a huge spoon. I usually bring it to parties in my battered old Pyrex bowl (you know, the kind your mom had in the 80s?) and people always ask for the recipe. Sometimes I even go all out and serve it in lettuce cups if I’m feeling fancy (rare, but it happens).

Pro Tips: The Lessons of Spilled Milk and Overcooked Pasta

Don’t overcook the pasta, whatever you do. I once tried ‘just a minute more’ and ended up with a gloppy mess. Not cute.
Actually, I find it works better if you cool the pasta fully before mixing—makes for a less gluey salad.
Taste as you go, especially with seasoning; limes vary a ton in tanginess. And those tiny bits of zest? Don’t skip them. They make the whole thing sing.

FAQ: Stuff People Ask Me (Or Text at 11 PM)

“Can I use canned corn?” Sure thing. Drain it well and try to char it in the skillet for flavor. Not quite the same, but totally works.
“Is it super spicy?” Not unless you’re heavy-handed with the jalapeños. You can seed them or swap in bell pepper if you want zero heat.
“What’s a good substitute for cotija?” Crumbled feta’s my go-to. Or even shredded parmesan in a pinch (it’s got the salty bite).
“Can I make it ahead?” Yep! Just hold off on the avocado and cilantro until the end so nothing gets slimy. Also, check out the serious crowd opinions at Serious Eats if you want more nerdy corn info.
“How do I double this for a party?” Just double everything; use your biggest bowl. And maybe a second set of hands wouldn’t hurt!
And if you want to geek out about different Mexican cheeses, The Spruce Eats explains it all better than I ever could.

One last thing—totally random, but my dog definitely prefers picking up the stray pasta shells that hit the floor. That’s teamwork. Anyway, hope you enjoy this as much as we do. And let me know how yours turns out (unless you hate it, then… let’s pretend we never met, haha).

Mexican Street Corn Pasta Salad: My Tangled, Tasty Recipe