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Creamy Mexican Street Corn Pasta Salad

Close-up of creamy street corn pasta salad with cotija cheese and cilantro in a white bowl.
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Make this flavorful pasta salad that combines creamy dressing, charred corn, and chili-lime zest. It is an easy, crowd-pleasing side dish perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 1 pound rotini or small shell pasta
  • 2 cups frozen or fresh 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 fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground 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 cool it down. Set aside.
  2. If using fresh corn, heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. If using frozen corn, you can char it similarly or skip charring and add it directly to the salad if time is short. Let the corn cool slightly.
  3. Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled pasta, charred corn, chopped cilantro, and red onion.
  5. Pour the dressing over the pasta mixture. Add the 1/4 cup of Cotija cheese. Toss everything gently until the pasta and corn are evenly coated.
  6. Stir in the minced jalapeño, if you are using it.
  7. Taste the salad and adjust salt, pepper, or lime juice as needed.
  8. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  9. Before serving, sprinkle with extra crumbled Cotija cheese.

Notes

  • For make-ahead convenience, you can prepare the dressing and char the corn a day in advance. Store them separately and combine everything an hour before serving.
  • If you are planning meals for the week, this salad works well as a lunch option, similar to using a meal planning service.
  • If you need a lighter option, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

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

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