Mexican Street Corn Pasta Salad Recipe

I’m so excited to share this Mexican Street Corn Pasta Salad Recipe with you! It’s one of those dishes that feels like a celebration of sunshine and summer, even when the weather isn’t cooperating. The combination of smoky grilled corn, creamy Cotija cheese, and a spicy, tangy dressing brings a fresh twist to a classic pasta salad that you’ll want to make again and again.

This salad is perfect for warm-weather gatherings, potlucks, or anytime you want a crowd-pleaser that’s easy to throw together. I often make it for weekend barbecues or just a simple weeknight dinner when I want something flavorful but not fussy. Trust me, you’re going to love how this Mexican Street Corn Pasta Salad Recipe balances creamy, spicy, and fresh all on one plate!

this …

Ingredients & Why They Work

Each ingredient in this Mexican Street Corn Pasta Salad Recipe plays a part in bringing that vibrant, crowd-pleasing flavor and texture combo. I love using fresh corn when it’s in season, but canned corn also works great for convenience. The creamy Greek yogurt mixed with mayonnaise gives the dressing richness without being too heavy.

• Fusilli pasta: Its spirals are perfect for holding onto that spicy dressing and the mix-ins.
• Corn on the cob: Fresh grilled corn adds sweetness and a subtle char, but you can also use canned for ease.
• Red bell pepper: Adds crunch, color, and a touch of sweetness.
• Black beans: Boost fiber and protein while adding another texture layer.
• Cotija cheese: This crumbly Mexican cheese is salty and tangy, perfect for that authentic street corn feel.
• Cilantro: Brings bright herbaceous notes that brighten the salad.
• Mayonnaise & Greek yogurt: The duo creates a creamy yet tangy dressing that’s not too heavy.
• Lime juice: Fresh lime juice adds zesty brightness and balances richness.
• Sriracha sauce: Delivers smoky heat and depth.
• Chili powder & cayenne pepper: Spice it up to your liking, but a little goes a long way.
• Green onions (for garnish): Adds fresh crunch and visual appeal.

Make It Your Way

One of the things I love about this Mexican Street Corn Pasta Salad Recipe is how easy it is to personalize. Whether you want to dial up the spice, add in more veggies, or make it a bit lighter, it holds up really well to tweaks. You’ll find your own favorites as you make it a few times.

• Variation: I sometimes swap out the black beans for grilled chicken or shrimp when I want a heartier main dish version.
• Dairy-Free: To make it dairy-free, try swapping the Cotija for avocado chunks and use a mayo-based dressing only.
• Veggie Boost: Adding diced cucumber or cherry tomatoes adds even more freshness and texture.
• Less Heat: If you’re sensitive to spice, reduce or omit the cayenne and sriracha – the salad still tastes amazing.

Step-by-Step: How I Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook Your Pasta Perfectly

First things first, bring a large pot of salted water to a boil and cook your pasta until al dente — that bit of firmness makes all the difference so your salad isn’t mushy. I like fusilli because the spirals trap the dressing and tiny bits of corn. Once cooked, drain it well and rinse with cool water to stop the cooking process and keep it from sticking together.

Step 2: Grill or Boil Your Corn

I prefer to grill the corn for this salad because that smoky char adds incredible flavor — it really transforms the dish. Just brush the husked corn with olive oil, sprinkle some salt and pepper, then grill it over medium-high heat, turning every few minutes until charred in spots (about 10-15 minutes). If you don’t have a grill, boiling works just as well — no stress! Once cooked, let your corn cool before slicing the kernels off the cob with a sharp knife.

Step 3: Whip Up That Luscious Dressing

In a jar or small bowl, whisk together mayo, Greek yogurt, lime juice, sriracha, chili powder, and a pinch of cayenne (using sparingly unless you like it really spicy). I always taste as I go to get that perfect balance of creamy, tangy, and heat. Season with salt and pepper, then set it aside while you prepare the rest of the salad so the flavors meld well.

Step 4: Toss Everything Together

In a big mixing bowl, combine your pasta, corn kernels, diced red bell pepper, drained black beans, grated Cotija cheese, and chopped cilantro. Pour in the dressing and give everything a gentle but thorough toss to coat evenly. Season to taste with salt and pepper. At this stage, you can adjust the flavor by adding more lime or spice if needed.

Step 5: Garnish and Serve

Right before serving, sprinkle chopped green onions and a pinch of chili powder on top — this extra pop of heat and freshness really takes it over the edge. Sometimes I also add a little extra Cotija for that salty finish. Trust me, people will ask for this salad’s recipe — it’s that good!

How to Serve Mexican Street Corn Pasta Salad Recipe

Garnishes

I always top this salad with chopped green onions and an extra sprinkle of chili powder for an added kick. Sometimes I like to add a handful of crumbled Cotija cheese on top — it melts slightly and gives a salty tang that’s irresistible. A squeeze of additional fresh lime right at the end never hurts either!

Side Dishes

This pasta salad pairs wonderfully with grilled meats like chicken or steak, tacos, or even as a filling vegetarian main with some warm tortillas on the side. For a lighter crowd, bean tostadas or fresh guacamole complement it beautifully. I love bringing it along to summer picnics because it’s such a refreshing crowd-pleaser.

Creative Ways to Present

For parties, try serving this Mexican Street Corn Pasta Salad Recipe in a hollowed-out bell pepper or avocado halves for a fun twist. I’ve also spooned it into crispy tortilla cups to make bite-sized appetizers that disappear quickly. Dressing the top with fresh cilantro sprigs or edible flowers adds a vibrant and festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting overnight, but the pasta can absorb some dressing, so I like to toss it again gently before serving to refresh it. If it seems a bit thick, a small splash of lime juice or a drizzle of olive oil livens it up perfectly.

Freezing

This salad doesn’t freeze well because of the creamy dressing and fresh veggies. I recommend enjoying it fresh or within a few days of making it to get the best texture and flavors.

Reheating

This Mexican Street Corn Pasta Salad Recipe is best served chilled or at room temperature, so I usually just let leftovers sit out for 10-15 minutes before eating. If you prefer it a bit warmer, pop it in the microwave for 30 seconds but be mindful not to overheat or the veggies can get soggy.

FAQs

Final Thoughts

Honestly, this Mexican Street Corn Pasta Salad Recipe has become one of my go-to dishes whenever I want something bright, flavorful, and just a little spicy. It’s so versatile and easy to customize, which I think means you’ll enjoy making it just as much as eating it. Next time you’re craving something fresh yet indulgent with a kick, give this recipe a try — it’s like a fiesta on your plate every single time!

Print