Mexican Street Corn Pasta Salad – Summer’s Favorite Side Dish

Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, tangy Cotija cheese, and a creamy lime dressing that’ll make your taste buds dance! This colorful side dish comes together in just 20 minutes with mostly pantry ingredients you probably already have on hand.

Love More Salad Recipes? Try My Blueberry Peach Feta Salad or this Mediterranean Marinated Cauliflower Salad next.

Why You’ll Love This Recipe

• Ready in 20 minutes – Perfect when you need something quick and impressive
• Crowd-pleasing flavors – That tangy, creamy, slightly spicy combo is irresistible
• Make-ahead friendly – Actually tastes better after sitting in the fridge for a few hours
• Budget-friendly – Uses affordable pantry staples and feeds a crowd
• Vegetarian delight – Naturally meat-free but so satisfying nobody misses it

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Ingredients You’ll Need

16 ounces rotini pasta (or any short pasta you have).

2 teaspoons olive oil. 4 cups fire-roasted corn (frozen works great, or use canned corn).

1 cup crumbled Cotija cheese (queso fresco or feta work too).

1/3 cup fresh cilantro chopped.

For the dressing:

1 cup sour cream.

1/2 cup mayonnaise.

2 tablespoons olive oil.

1 teaspoon chili powder.

1/2 teaspoon garlic powder.

Pinch of cayenne pepper.

3 tablespoons fresh lime juice.

2 teaspoons lime zest.

Salt and pepper to taste.

Can’t find Cotija? Feta or queso fresco work beautifully as substitutes!

Why These Ingredients Work

Fire-roasted corn is the secret star here – that smoky, charred flavor gives you that authentic street corn taste without actually grilling anything. If you can find it in the freezer section, grab it! Regular canned corn works in a pinch, but frozen fire-roasted really takes it to the next level.

Cotija cheese is like Mexican parmesan – salty, crumbly, and absolutely perfect for this. It doesn’t melt into the salad like other cheeses would, so you get these delicious little pockets of salty goodness in every bite. Combined with that creamy, tangy lime dressing, it’s basically elote in pasta form!

Essential Tools and Equipment

• Large pot – For boiling the pasta
• Colander – To drain that pasta
• Large mixing bowl – Big enough to toss everything together
• Medium bowl – For whisking the dressing
• Whisk – To get that dressing nice and smooth

Step-by-Step Instructions

Step 1: Cook the Pasta Perfectly

Bring a big pot of salted water to a rolling boil – and I mean SALTY, like the ocean! This is your chance to season the pasta itself. Cook the rotini until it’s al dente (still has a little bite to it), usually about 8-9 minutes. Drain it and toss with 2 teaspoons of olive oil to prevent sticking.

Step 2: Cool That Pasta Down

Spread the pasta out on a baking sheet or pop it in the fridge for about 10 minutes while you make the dressing. You don’t want hot pasta melting your cheese or making the dressing runny!

Step 3: Whip Up the Creamy Dressing

In a medium bowl, whisk together the sour cream, mayo, olive oil, chili powder, garlic powder, cayenne, lime juice, lime zest, and a good pinch of salt and pepper. Taste it – it should be tangy, creamy, and have just a hint of heat. Adjust the seasonings to your liking!

Step 4: Combine Everything

In your large mixing bowl, add the cooled pasta, fire-roasted corn, Cotija cheese, and fresh cilantro. Pour most of the dressing over everything (save a little for later) and toss gently until everything’s nicely coated. Don’t be shy about using your hands for this!

Step 5: Transfer and Garnish

Move your beautiful salad to a serving platter or bowl. Drizzle the remaining dressing over the top and sprinkle with extra cilantro and a pinch more Cotija if you’re feeling fancy.

You Must Know

Here’s the thing about pasta salad – it drinks up dressing like nobody’s business! That’s why I always hold back a little dressing to add just before serving. As the salad sits, the pasta absorbs the creamy goodness, so you’ll want that extra hit of flavor at serving time.

Personal Secret: If you’re making this ahead (which I highly recommend!), add the Cotija cheese to your food processor along with the dressing ingredients and blend until smooth.

Pro Tips & Cooking Hacks

• Salt that pasta water – Use 2-4 tablespoons of salt, seriously!
• Don’t overcook the pasta – Al dente is key, cook 1 minute less than package says
• Use fresh corn – If it’s in season, cut it right off the cob, no cooking needed
• Make it spicier – Add diced jalapeños or extra cayenne
• Add protein – Grilled chicken or shrimp makes this a complete meal
• Substitute Greek yogurt – For a lighter version, swap half the mayo with Greek yogurt

Flavor Variations & Suggestions

Want to switch it up? Toss in some diced red bell pepper for extra crunch and sweetness. Black beans make it heartier and add protein if you’re serving it as a main dish.

For a spicy kick, add some diced jalapeños or a few shakes of hot sauce to the dressing. You could even sprinkle some crushed tortilla chips on top right before serving for extra texture – it’s like having nachos and pasta salad in one!

Make-Ahead Options

This is honestly one of those rare dishes that gets BETTER when you make it ahead! Prep it up to 24 hours in advance and keep it covered in the fridge. The flavors have time to meld and get even more delicious.

Just remember to save some dressing to stir in before serving, and maybe toss in some extra fresh cilantro to brighten it up. If you’re planning to make it more than a day ahead, wait to add the Cotija until the day you’re serving so it doesn’t get too soft.

What to Serve With Mexican Street Corn Pasta Salad

This salad is the perfect sidekick to any grilled meat – burgers, hot dogs, chicken, you name it. It’s absolutely heavenly next to carnitas tacos or pulled pork. For a full fiesta spread, serve it alongside chips and guacamole, some elote on the cob, and margaritas for the grown-ups!

On those nights when it’s too hot to cook, I’ve been known to eat a big bowl of this as my entire dinner with some tortilla chips on the side. No judgment here – it’s got pasta, vegetables, and protein (hello, cheese!), so it’s basically a complete meal!

Allergy Information

This recipe contains dairy (cheese, sour cream, mayonnaise) and gluten (pasta).

For dairy-free, use vegan mayo and sour cream alternatives, and skip the cheese or use a dairy-free version.

For gluten-free, simply use your favorite gluten-free pasta – I’ve had great results with chickpea or rice-based pastas. The recipe is naturally nut-free!

Storage & Reheating

• Store in an airtight container in the refrigerator for up to 5 days
• Give it a good stir before serving and add a splash of dressing if needed
• This salad is meant to be served cold, so no reheating necessary!
• If it looks a bit dry, stir in a tablespoon or two of sour cream or mayo to revive it

FAQs

Can I use regular corn instead of fire-roasted?

Absolutely! While fire-roasted corn adds that amazing smoky flavor, regular frozen or canned corn works just fine in a pinch.

What if I don’t like cilantro?

No problem! Just leave it out or substitute fresh parsley for a milder herb flavor.

Why is my pasta salad dry?

Pasta absorbs dressing as it sits. Always save some dressing to add just before serving, or stir in extra mayo or sour cream to freshen it up!

Can I make this without mayo?

Yes! Just use all sour cream or Greek yogurt instead. The texture will be slightly different but still delicious.

How long will this keep in the fridge?

Up to 5 days in an airtight container, though it’s usually gone way before then in my house!

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