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Quick & creamy Mexican street corn pasta salad in a bowl with lime and cilantro

Mexican Street Corn Pasta Salad Recipe

This creamy and zesty Mexican street corn pasta salad is loaded with charred corn, cotija cheese, fresh cilantro, and a lime-chili dressing. Perfect for BBQs, potlucks, and family dinners, this side dish comes together quickly and delivers bold, refreshing flavor every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Mexican-Inspired
Cuisine Pasta Salad, Summer Recipe
Servings 6
Calories 320 kcal

Ingredients
  

Pasta & Corn

  • 12 oz 340 g short pasta (elbows, rotini, shells, or cavatappi)
  • 3 cups corn kernels from 4 grilled cobs, or canned/frozen, drained and charred

Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 3 –4 tbsp fresh lime juice plus zest of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 –2 tsp honey or agave
  • 2 cloves garlic finely grated (or ¾ tsp garlic powder)
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 –1½ tsp kosher salt to taste
  • ½ tsp black pepper

Mix-ins

  • ¾ cup cotija cheese crumbled (or feta substitute)
  • ½ cup cilantro chopped
  • 4 green onions sliced
  • 1 jalapeño seeded and minced (optional, for heat)
  • 1 avocado diced (optional, fold in before serving)
  • 1 cup black beans rinsed & drained (optional)

Instructions
 

Cook Pasta

  • Boil a large pot of salted water. Cook pasta until just al dente, then drain and rinse under cold water. Shake off excess water. Toss with a teaspoon of olive oil to prevent clumping.

Char the Corn

  • Grill fresh corn cobs until lightly charred (8–10 minutes), then slice off kernels. Or heat a skillet with oil and sear kernels until golden.

Make the Dressing

  • In a large bowl, whisk mayo, sour cream/Greek yogurt, lime juice, lime zest, vinegar, honey, garlic, chili powder, smoked paprika, cumin, salt, and pepper until smooth.

Combine Salad

  • Add pasta to dressing and toss. Fold in charred corn, cotija, cilantro, green onions, and jalapeño. Add black beans if using.

Chill & Serve

  • Cover and refrigerate for at least 30 minutes. Just before serving, fold in diced avocado. Adjust flavors with extra lime or salt.

Notes

  • Make-Ahead Tip: Reserve 2–3 tbsp dressing and stir it in just before serving to refresh flavor.
 
  • Vegan Swap: Use vegan mayo, plant-based yogurt, and vegan feta or nutritional yeast instead of cotija.
 
  • Gluten-Free Option: Substitute with gluten-free pasta.
 
  • Spice Level: Keep it mild or add jalapeño, chipotle powder, or hot sauce for extra heat.