Mexican Street Corn Pasta Salad

The sun-drenched aroma of grilled corn mingles with zesty lime and creamy textures, creating a whirlwind of flavors in this delicious dish. This vibrant Mexican Street Corn Pasta Salad comes together in about 30 minutes and works exceptionally well as a side or main dish for gatherings. The combination of fresh ingredients and bold spices makes every bite a delightful experience.

Perfect for summer barbecues, picnics, or potlucks, this pasta salad is an excellent choice for anyone looking to impress with minimal effort. You can prepare it a few hours ahead and let the flavors meld, making it easy to serve on busy days.

Why You’ll Love This Recipe

• The crunch of fresh vegetables contrasts beautifully with the creamy dressing.
• It’s incredibly versatile, allowing for a variety of seasonal ingredients.
• Quick to whip up, making it a go-to dish on busy weeknights.
• The smoky chipotle flavor adds depth, making it irresistible.

What You’ll Need

Gather the following ingredients for a refreshing pasta salad.

For the Salad

• 8 oz rotini pasta, or any bite-sized pasta variety
• 3 ears fresh corn, grilled and kernels removed, or 2 cans corn, drained
• ¼ cup fresh cilantro, roughly chopped
• ½ cup red onion, finely diced
• 1 medium bell pepper, diced into small pieces
• ½ cup cotija cheese, crumbled (plus extra for garnish)
• 1 ripe avocado, diced (optional for serving)

For the Dressing

• ⅓ cup crema agria or regular sour cream
• ½ cup high-quality mayonnaise
• Zest and juice of 2 fresh limes
• 3 garlic cloves, finely minced
• ½ teaspoon chipotle chili powder
• ¼ teaspoon ground cumin
• Salt to taste preference
• Freshly cracked black pepper

Use Greek yogurt as a lighter sour cream substitute.

Substitutions & Swaps

• Any bite-sized pasta can be used.
• Canned corn is a convenient swap for fresh.
• Greek yogurt works instead of sour cream.
• Feta cheese can replace cotija if preferred.

How to Make It

Creating this pasta salad involves straightforward steps that pack a lot of flavor.

Cook the Pasta

Cook the rotini pasta according to package directions until al dente, then drain thoroughly and rinse with cold water to stop the cooking process.

Grill the Corn

If using fresh corn, grill the ears until lightly charred, then carefully cut kernels from the cob and place in a large mixing bowl.

Whisk the Dressing

In a separate bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, minced garlic, chipotle chili powder, cumin, and generous pinches of salt and pepper.

Combine Ingredients

Add the cooled pasta, chopped cilantro, diced red onion, bell pepper pieces, and crumbled cotija cheese to the bowl with corn.

Dress the Salad

Pour the prepared dressing over all ingredients and toss gently but thoroughly to ensure even coating.

Garnish and Serve

Garnish with additional cotija cheese and diced avocado if desired, then serve immediately or chill before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, not recommended for freezing.
Reheat: Serve chilled; no reheating needed.

Tips for Best Results

• Grill corn until slightly charred for a smoky flavor.
• Rinse pasta with cold water to keep it from sticking together.
• Adjust seasoning and lime juice to your taste preference.
• Add diced jalapeños for an extra kick if desired.

Serving Suggestions

• Serve as a cool side dish for grilled meats.
• Pair with tortilla chips and salsa for a complete meal.
• Great addition to summer barbecues or potlucks.