Mexican Street Corn Pasta Salad
Table of contents
Intro
If you love Mexican street corn, just wait until you try it in pasta salad form. This creamy Mexican Street Corn Pasta Salad is loaded with fire roasted corn, Cotija cheese, fresh lime juice, jalapeños, cilantro, and a smoky chili lime dressing that is honestly hard to stop eating. It’s tangy, smoky, creamy, fresh, and packed with bold flavor in every bite.
This is not one of those overly sweet pasta salads drowning in bottled dressing. The flavor here is bright and savory with just a little natural sweetness from the corn that works perfectly with the smoky seasonings and fresh lime juice. It tastes like summer in a bowl.
Whether you’re making it for taco night, a backyard barbecue, camping trip, pool party, potluck, or just meal prepping lunches for the week, this pasta salad is always a hit. In fact, I had to literally put it away so I would stop eating it straight from the bowl.
Try some of these other great recipes while you are here!
Dill Pickle Bacon Ranch Pasta Salad
Southwest Chicken Bacon Ranch Pasta Salad
Deviled Egg Macaroni Salad with Bacon
Why You’ll Love This Recipe
- Packed with smoky, tangy Mexican street corn flavor
- Creamy without feeling overly heavy
- Perfect for cookouts, camping, and summer gatherings
- Easy to prep ahead of time
- Customizable with different spice levels and add-ins
- Great side dish for grilled meats, tacos, burgers, and barbecue
- Made with simple ingredients and easy shortcuts
- Even better after chilling in the refrigerator
Ingredients
- Rotini pasta – The spiral shape holds onto all of that creamy chili lime dressing perfectly. Bowties, shells, cavatappi, or penne also work well.
- Salted water – Seasons the pasta while it cooks and helps prevent bland pasta salad.
- Butter – Adds richness while heating the corn.
- Birds Eye Fire Roasted Corn – Gives the salad smoky roasted flavor without needing to grill fresh corn. You can also use canned corn or fresh grilled corn if preferred.
- Mayonnaise – Creates the creamy base for the dressing.
- Sour cream – Adds tanginess and balances the richness of the mayo. Plain Greek yogurt can be substituted if desired.
- Fire & Smoke Society Charred Chili & Lime Fresh Mex Blend – Adds smoky chili lime flavor and depth. If you don’t have it, substitute with a combination of chili powder, garlic powder, onion powder, cumin, and extra lime juice to taste.
- Sazon seasoning – Adds savory flavor and beautiful color.
- Chili powder – Brings warmth and classic street corn flavor.
- Fresh lime juice – Brightens everything and gives the salad its fresh tangy flavor.
- Red onion – Adds crunch and bite.
- Jalapeño – Adds fresh heat and flavor. Remove the seeds and membranes for a milder salad or omit completely if preferred.
- Green onions – Add freshness and mild onion flavor.
- Fresh cilantro – Adds bright herb flavor that works perfectly with the lime and chili seasoning. If you’re not a cilantro fan, feel free to leave it out.
- Cotija cheese – A salty crumbly Mexican cheese that gives the salad authentic street corn flavor. Feta cheese is the best substitute, though Parmesan can also work in a pinch.
- Tajín seasoning – Sprinkled on top for extra chili lime flavor and the perfect finishing touch.
What You’ll Love About This Pasta Salad
One of my favorite things about this recipe is that it feels fresh and flavorful without being complicated. Using frozen fire roasted corn gives you that smoky charred flavor without needing to grill fresh corn, which makes this recipe incredibly easy to throw together.
The creamy dressing coats every piece of pasta without being too heavy, while the fresh lime juice keeps everything tasting bright and balanced. The Cotija cheese adds saltiness, the jalapeño gives it a little kick, and the Tajín on top ties the whole thing together.
And unlike some pasta salads, this one actually gets better after sitting in the refrigerator for a few hours.
How To Make Mexican Street Corn Pasta Salad
Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions just until al dente. Be careful not to overcook the pasta. Drain well and rinse under cold water until completely cooled. Set aside.
Meanwhile, melt the butter in a skillet over medium heat. Add the fire roasted corn and cook just until heated through. Remove from the heat and allow the corn to cool completely before adding it to the dressing.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Charred Chili & Lime seasoning, sazon seasoning, chili powder, and fresh lime juice until smooth and creamy.
Before mixing everything together, set aside a small amount of the corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese for garnish.
Add the cooled pasta, cooled corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese to the bowl with the dressing. Toss everything together really well until evenly coated.
Transfer the pasta salad to a serving bowl and top with the reserved garnish ingredients. Finish with an extra sprinkle of Cotija cheese and Tajín seasoning over the top.
Cover and refrigerate for at least 1 hour before serving for the best flavor.
Tips For Success
- Cool the pasta completely before mixing to keep the dressing creamy instead of oily.
- Let the corn cool before combining everything together.
- Don’t overcook the pasta or the salad can become mushy after chilling.
- Taste before serving and adjust lime juice or seasoning if needed.
- If the pasta salad thickens after refrigeration, stir in a small spoonful of mayo, sour cream, or a squeeze of lime juice before serving.
- Freshly crumbled Cotija has the best flavor and texture.
- Tajín is optional, but highly recommended for the best street corn flavor.
Optional Add-Ins
This pasta salad is delicious exactly as written, but here are a few additions that work really well:
- Crumbled bacon
- Grilled chicken
- Black beans
- Diced avocado added right before serving
- Extra jalapeños for more heat
Serving Suggestions
This Mexican Street Corn Pasta Salad pairs perfectly with:
- Grilled chicken thighs
- Burgers
- Tacos
- Carne asada
- Smoked meats
- Pulled pork
- Fajitas
- Hot dogs and brats
- Chips and salsa
It’s also perfect for camping trips, summer cookouts, lake weekends, potlucks, and meal prep.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Mexican Street Corn Pasta Salad
Ingredients
- 1 lb Rotini Pasta
- Salted Water, for boiling
- 1 tbsp Butter
- 12 oz Bag of Fire Roasted Corn
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 2 tsp Fire and Smoke Society Charred Chili & Lime Fresh Mex Blend **see notes for substitution
- 1 tsp Sazon
- 2 tsp Chili Powder
- Juice of 1 lime
- 1/2 Cup Red Onion, diced + 1 tsp for garnish
- 1 Jalapeno, diced + 1 tsp for garnish
- 1/2 Cup Sliced Green Onions + 1 tsp for garnish
- 1/4 Cup Chopped Fresh Cilantro + 1 tsp for garnish
- 1 Cup Cotija Cheese + 1 tsp for garnish
- Tajin Seasoning for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta just until al dente according to package directions. Drain and rinse under cold water until completely cooled.
- Melt the butter in a skillet over medium heat. Add the fire roasted corn and cook until heated through. Remove from the heat and cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream, Charred Chili & Lime seasoning, sazon seasoning, chili powder, and lime juice until smooth.
- Before mixing everything together, set aside a small amount of the corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese for garnish.
- Add the cooled pasta, cooled corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese to the dressing. Toss until evenly coated.
- Transfer to a serving bowl and garnish with the reserved toppings, extra Cotija cheese, and Tajín seasoning.
- Refrigerate for at least 1 hour before serving for the best flavor.
Notes
Make Ahead & Storage
Store leftovers covered in the refrigerator for up to 4 days. Stir before serving and add a squeeze of lime juice or a spoonful of mayo or sour cream if needed to freshen the dressing after chilling. I do not recommend freezing this pasta salad. **If you don’t have the Fire And Smoke Society, substitute with a combination of 1/2 tsp each chili powder, garlic powder, onion powder, cumin, and extra lime juice to taste.FAQ
Can I use canned corn instead of fire roasted corn? – Yes. Drain it well and sauté it briefly in a skillet for extra flavor if desired.
Can I use fresh corn on the cob? – Absolutely. Grilled corn would be delicious in this recipe.
Is this pasta salad spicy? – It has a mild to medium heat level depending on the jalapeño and seasonings used. Remove the jalapeño seeds and membranes for less heat.
What can I substitute for Cotija cheese? – Feta cheese is the closest substitute, though Parmesan can also work.
Can I make this ahead of time? – Yes. It actually tastes even better after chilling for a few hours.
Can I use Greek yogurt instead of sour cream? – Yes. Plain Greek yogurt works great in this recipe.
