Name: Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 12 oz pasta (rotini, penne, or bowtie); 3 cups corn kernels (fresh, grilled, or frozen & thawed); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1/2 cup fresh cilantro, chopped; 1/2 cup cotija cheese (or feta, crumbled); 1 jalapeño, diced (optional); 1/2 cup mayonnaise; 1/3 cup sour cream (or Greek yogurt); 2 tablespoons lime juice (freshly squeezed); 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Print Recipe

Street Corn Pasta Salad a creamy, tangy, and smoky twist on classic Mexican street corn, this pasta salad is packed with bold, fresh flavors that make it a standout at any BBQ, potluck, or summer gathering. I love how it brings together the richness of cotija cheese, the zing of lime, and the crunch of corn—all tied together with a luscious, seasoned dressing. It’s comforting, zesty, and perfect either as a side or a light meal on its own.

Street Corn Pasta Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (rotini, penne, or bowtie)

3 cups corn kernels (fresh, grilled, or frozen & thawed)

1 red bell pepper, diced

½ red onion, finely diced

½ cup fresh cilantro, chopped

½ cup cotija cheese (or feta, crumbled)

1 jalapeño, diced (optional for heat)

For the dressing:

½ cup mayonnaise

⅓ cup sour cream (or Greek yogurt)

2 tablespoons lime juice (freshly squeezed)

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Directions

I start by cooking the pasta according to the package directions until it's al dente. Then I drain it, rinse with cold water to stop the cooking, and set it aside.

In a large bowl, I combine the cooked pasta, corn, diced bell pepper, red onion, chopped cilantro, crumbled cheese, and jalapeño if I’m using it.

In a separate smaller bowl, I whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.

I pour the dressing over the pasta mixture and toss it all together until everything is well coated.

For the best flavor, I let it chill in the fridge for 30–60 minutes before serving. Before plating, I like to garnish with extra cotija cheese, a few cilantro leaves, and a light dusting of chili powder.

Servings and timing

This recipe serves 8 generous portions.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 365 kcal per serving

Variations

Spicier version: I sometimes add more jalapeño or even a dash of hot sauce to the dressing.

Protein boost: I’ll toss in grilled chicken or black beans to make it more filling.

Vegan-friendly: I swap out the mayo and sour cream for plant-based versions, and use a vegan cheese or skip the cheese entirely.

Grilled corn: When I have time, I grill fresh corn for that extra smoky flavor—it really elevates the dish.

Herb swap: If I’m not in the mood for cilantro, chopped green onions or parsley work great too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. Before serving again, I give it a good stir, and if it looks a bit dry, I add a spoonful of sour cream or mayo to freshen it up. I don’t recommend reheating this pasta salad since it’s meant to be served cold or at room temperature, and the mayo-based dressing doesn’t hold up well to heat.

FAQs

What kind of pasta works best for this salad?

I like using short, sturdy shapes like rotini, penne, or bowtie because they hold onto the creamy dressing well and mix evenly with the veggies.

Can I make this ahead of time?

Yes, I often make it a few hours in advance to let the flavors meld. It actually tastes better after chilling for a bit.

What can I use instead of cotija cheese?

If I don’t have cotija, I’ll use crumbled feta or even Parmesan for a similar salty, tangy vibe.

Can I make this recipe lighter?

To lighten it up, I use Greek yogurt instead of sour cream and a light mayo. It still tastes creamy and delicious.

Is this dish gluten-free?

It can be! I just swap out regular pasta for a gluten-free variety like chickpea or brown rice pasta.

Conclusion

This Street Corn Pasta Salad is a celebration of summer flavors in every bite. I love how easy it is to throw together, and how customizable it can be depending on what I have on hand. Whether I’m prepping it for a BBQ, a weekday lunch, or just craving something creamy and vibrant, this dish always satisfies. It’s bright, bold, and perfect for sharing—or not!

Recipe:

Street Corn Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A creamy, tangy, and smoky twist on classic Mexican street corn, this pasta salad combines elote-inspired flavors with hearty pasta, making it perfect for BBQs, potlucks, or a light summer meal.

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, cotija cheese, and diced jalapeño if using.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss everything together until well coated.
Refrigerate the salad for 30–60 minutes to let the flavors meld.
Before serving, garnish with extra cotija cheese, cilantro leaves, and a light dusting of chili powder, if desired.