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Creamy Mexican Street Corn Pasta Salad

A mound of creamy street corn pasta salad topped with cotija cheese, chili powder, and cilantro.
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You make this crowd-pleasing Street Corn Pasta Salad by combining tender pasta with charred corn, a creamy chili-lime dressing, and salty Cotija cheese for an easy, flavorful BBQ side dish.

Ingredients

Scale
  • 1 pound rotini or medium shell pasta
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
  2. If using fresh corn, heat olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until kernels are lightly charred, about 5 to 7 minutes. If using frozen corn, you can char it in the same way or skip the charring step for a quicker preparation.
  3. While the corn cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or yogurt), Cotija cheese, cilantro, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
  4. Add the cooled, cooked pasta, charred corn, and red onion to the bowl with the dressing. If you are using jalapeño, add it now.
  5. Toss all ingredients gently until the pasta and corn are evenly coated with the creamy dressing.
  6. Taste the salad and adjust salt, pepper, or lime juice as needed.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.
  8. Before serving, sprinkle with extra Cotija cheese.

Notes

  • You can prepare the dressing and char the corn up to one day ahead. Store them separately and combine everything just before serving. This salad is excellent for make ahead pasta salad needs.
  • For a smokier flavor without grilling, use fire-roasted canned corn instead of fresh or frozen.
  • If you do not have Cotija cheese, you can substitute it with feta cheese, though the flavor profile will change slightly.
  • This recipe works well as a side dish for BBQ side dish events or potlucks.

Nutrition

Find it online: https://delicerecipe.com/street-corn-pasta-salad-recipe/