Mexican Street Corn Pasta Salad Recipe

Salt and pepper, to taste

Optional: Jalapeño or hot sauce for extra heat

How to Make Mexican Street Corn Pasta Salad
Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and rinse with cold water to cool.

Char the Corn: For best flavor, sauté fresh corn kernels in a hot skillet until lightly charred (about 5 minutes). If using frozen corn, thaw and pat dry before charring.

Make the Dressing: In a large bowl, combine mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.

Mix It Up: Add the cooled pasta, charred corn, cotija cheese, chopped cilantro, and green onions into the dressing. Toss everything gently until well coated.

Chill & Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with extra cheese and cilantro before serving.

Tips for the Perfect Salad
Use fresh corn in season for the sweetest, juiciest bites.

Adjust the chili powder and lime juice to your preferred spice and tang levels.

For a vegan version, substitute mayonnaise with vegan mayo and use a plant-based cheese alternative.

Add diced avocado or cherry tomatoes for extra color and creaminess.

Final Thoughts
This Mexican Street Corn Pasta Salad is an explosion of flavor that brings a festive twist to any meal. It’s creamy, tangy, smoky, and packed with texture — a guaranteed crowd-pleaser whether you’re hosting a BBQ, potluck, or just craving something new and exciting. Give it a try and bring a little Mexican street food magic to your table!

Would you like a printable recipe card or suggestions for pairing dishes?