Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 8 ounces elbow macaroni; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped; 1/2 cup cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt and pepper to taste

kate

Update : April 7, 2026

Delicious Mexican street corn pasta salad topped with cheese and cilantro

introduction

This Mexican Street Corn Pasta Salad mixes bright corn, creamy dressing, and salty cotija cheese. It tastes fresh and goes well with many meals. If you like this easy pasta salad, you may also enjoy our street corn creamy cucumber chicken salad recipe for another fresh twist.

why make this recipe

This recipe is quick and simple. You can use fresh, frozen, or canned corn. It needs little cooking and few ingredients. The flavors are bright and crowd-pleasing. It works for potlucks, picnics, or weeknight dinners.

how to make Mexican Street Corn Pasta Salad

Follow the steps below to build the salad. The pasta cools and the dressing soaks into the mix. Chill it so the flavors join well.

Ingredients :

8 ounces elbow macaroni
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup cotija cheese, crumbled
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
salt and pepper to taste

Directions :

Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
Pour the dressing over the pasta mixture and toss until well coated.
Chill in the refrigerator for at least 30 minutes to let flavors meld.
Serve chilled, with additional lime wedges if desired.

how to serve Mexican Street Corn Pasta Salad

Serve it cold or slightly chilled. Add extra lime wedges on the side. You can top each plate with more cotija and a sprinkle of chili powder. For another cold pasta option, see our best cucumber pasta salad.

how to store Mexican Street Corn Pasta Salad

Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. Do not freeze, because the texture will change.

tips to make Mexican Street Corn Pasta Salad

Cook pasta just until al dente to keep a good texture.
Rinse pasta with cold water to stop cooking and cool it fast.
If using frozen corn, thaw and drain well.
Taste the dressing and add more lime or chili powder if needed.
Chop cilantro and onion small so each bite is even.

variation (if any)

Add black beans or diced avocado for more texture and protein.
Use feta if you cannot find cotija.
Roast the corn with a little oil for a smoky taste.
Make it with whole wheat or gluten-free pasta to suit diet needs.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make it a few hours before serving and chill. Flavors will meld and taste better.

Q: Can I use frozen corn?
A: Yes. Thaw and drain the corn before adding it to the salad.

Q: How spicy is this salad?
A: It is mild. You can add more chili powder or a dash of hot sauce to increase heat.

Q: Is this salad good for outdoor parties?
A: Yes. Keep it chilled and out of direct sun. Serve within a few hours for best food safety.

Q: Can I swap mayonnaise for a lighter option?
A: You can use plain Greek yogurt for a lighter dressing, but taste and texture will change.