On a sunny Sunday afternoon, I found myself in the backyard with my two eldest, stirring a big bowl of creamy salad while the baby napped inside. The scent of charred corn and zesty lime floating through the air made everything feel like a warm summer fair we brought home.

My son sneaked a taste and his eyes lit up—he declared it “fiesta in a bite”—and that’s when I knew this pasta salad was more than just a side dish.

That afternoon, we shared laughter and second helpings under the shade of our old oak tree. With each forkful, I loved how the charred sweetness of corn danced with tangy lime and spicy jalapeño. It’s vibrant, simple, and perfect for feeding a hungry bunch without spending hours in the kitchen.

Mexican Street Corn Pasta Salad - Mexican Street Corn Pasta Salad

Short Description

Mexican Street Corn Pasta Salad blends charred corn, creamy dressing, and zesty lime in a chilled, colorful dish. It’s fast, fresh, and ideal for potlucks, BBQs, or weekday meals.

Why You’ll Love This Recipe

Feeds a crowd with just one bowl—ideal for family dinners or potlucks
Charred or stovetop-cooked corn adds cozy sweetness and texture
Creamy, zesty dressing with a hint of spice makes it kid-approved
Uses pantry staples and seasonal produce—flexible and practical
Keeps well, so you can prep in advance for less stress

Ingredients

Main Ingredients:

12 oz fusilli, rotini, or your favorite pasta
3 cups fresh or frozen corn kernels
1 red bell pepper, diced
½ cup canned black beans, rinsed and drained
½ cup Cotija cheese, crumbled (or feta)
⅓ cup green onions, sliced
½ cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped (optional)

Creamy Dressing:

½ cup mayonnaise
¼ cup plain Greek yogurt
Juice of 1 large lime (≈2 tbsp)
1 tsp chili powder
½ tsp cayenne pepper (optional, to taste)
½ tsp garlic powder
Salt and pepper to taste

Optional Garnish:

Extra Cotija cheese, lime wedges, sprinkle of chili powder

Tools & Equipment

Large pot for cooking pasta
Skillet or grill pan for charring corn (or pot for stovetop cooking)
Large mixing bowl
Measuring cups and spoons
Cutting board and knife

Step-by-Step Instructions

Step 1: Cook Pasta
Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions (usually about 8–10 minutes). Drain and let cool.

Step 2: Cook Corn
Option A – Grill/Skillet: Heat a dry skillet or grill pan over medium‑high. Add corn kernels and cook, stirring occasionally, until lightly charred (≈5–7 min).
Option B – Stovetop: Skip grilling—add corn to boiling pasta water 2 minutes before pasta is done; drain with pasta.

Step 3: Prep Veggies & Herbs
While pasta cools, dice the bell pepper, slice green onions, chop cilantro, and mince jalapeño.

Step 4: Mix Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cayenne, garlic powder, salt, and pepper until smooth.

Step 5: Assemble Salad
In a large bowl, combine pasta, charred corn, bell pepper, beans, half the Cotija, green onions, jalapeño, and cilantro. Pour dressing over the mixture and toss gently to coat.

Step 6: Garnish and Serve
Taste and adjust seasoning. Transfer to serving dish, sprinkle with remaining Cotija and a pinch of chili powder. Serve with lime wedges.

Notes & Variations

For a gluten-free version, simply use your favorite gluten-free pasta—the dressing and veggies work beautifully with it.

If you’d like to turn this side into a full meal, stir in grilled chicken, shrimp, or even leftover steak. Cotija gives a rich, salty bite, but if it’s hard to find, feta makes a great substitute.

If you’re serving little ones or sensitive palates, skip the jalapeño or cayenne altogether; or go bold and double up for a spicier finish. Just be sure not to overcook the corn—its sweet crunch is part of the charm.

Nutritional Benefits & Fun Facts

Corn offers fiber and antioxidants, while Greek yogurt adds protein and tang without excess richness. Cotija cheese brings calcium and savory depth. Dressing with lime juice provides a refreshing burst of vitamin C—perfect for bright summer eats.

Storage & Reheating

This pasta salad holds up beautifully in the fridge—store in an airtight container for up to 3 days. Flavors actually mellow and blend over time.

No reheating needed; give it a quick stir before serving, and if dressing seems thick, refresh with a squeeze of lime.

Serving and Pairing Suggestions

Serve this salad alongside grilled tacos, crispy fish, or BBQ chicken. It also shines at casual gatherings—dish it up at potlucks, outdoor parties, or as a colorful lunchbox option. A sprinkle of extra Cotija and a few lime wedges turn it into a showstopper.

FAQs

Can I use canned corn?
Yes, drain well and toss in for convenience—char if desired.

Can I make this ahead of time?
Absolutely. Mix pasta and veggies first, add dressing right before serving for fresh texture.

Can I freeze leftovers?
Not recommended—cream dressing separates. Stick to refrigeration.

Why is my salad soggy?
Drain pasta fully and cool it before combining. Also, avoid overdressing—start light.

Can I make it dairy-free?
Swap yogurt for dairy-free version and omit cheese or use plant-based crumble.

Final Thoughts

There’s something so satisfying about tossing together a dish that’s vibrant, creamy, and loaded with texture—and then watching your whole family devour it with happy faces. This Mexican Street Corn Pasta Salad is more than just another pasta salad. It feels alive with color and flavor, easy enough for a busy weeknight, but festive enough for your next backyard get-together. Every bite gives a little tang, a little heat, and that sweet charred corn we can never get enough of.

I hope you give it a try and feel the same kitchen joy I did when making it. Share your twist in the comments, pin it to your summer board, or tag me if you post a pic—I’d love to see your version of this feel-good favorite!