Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a dish that brings summer right to your kitchen table with every bite. Loaded with sweet roasted corn, creamy cheeses, jalapeños for a gentle kick and a zesty dressing, this salad makes any gathering feel like a vibrant fiesta. I reach for this recipe at every potluck or barbecue and it always disappears fast.

The first time I brought this to a family cookout it was gone before the burgers hit the grill and everyone asked for the recipe. The combo of creamy dressing and pops of Cotija has me making it at every summer event.

Ingredients

• Trotolle pasta or other short pasta. This is the base and holds onto all that creamy dressing. Look for pasta with twists or ridges for best results
• Roasted corn fresh if you can get it. Sweet corn adds crunch and a roasted flavor. Grilled corn or frozen works if you cannot get fresh
• Red onion diced. A little onion sharpness adds contrast and color. Choose firm onions and avoid any that look dried out
• Jalapeño pepper diced. This adds a gentle heat. If you want less spice remove seeds or use less. Choose bright, glossy peppers
• Finely shredded cheddar cheese. Rich and creamy for extra comfort. Use blocks of cheese and shred it yourself for better melt and flavor
• Finely shredded Cotija cheese. Salty and crumbly with a signature Mexican flavor. Fresh Cotija is best but you can sub feta if you need to
• Mayonnaise and sour cream. Both add the salad’s creamy texture. Use full-fat versions for the smoothest dressing
• Juice of one lime. This brings brightness and keeps the salad from feeling too heavy. Pick a lime that yields slightly to gentle pressure
• Tajín. A chili lime seasoning that makes the corn pop. Start with a little and add to taste
• Freshly snipped cilantro for topping. Choose bright green leaves for the best flavor

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta in a large pot of salted water until just tender according to the package. Drain and rinse the pasta under cold water to stop the cooking. Let it cool fully then place in a large mixing bowl

Prep the Corn:

Cut the kernels off the cobs if using fresh roasted corn. If using frozen corn, thaw and dry it first. Add the kernels to the cooled pasta

Build the Salad Base:

Add the diced red onion and jalapeño to the pasta and corn. Add about half of both shredded cheeses to the bowl. Reserve the other half for topping

Make the Dressing:

In a small separate bowl combine mayonnaise sour cream lime juice and Tajín. Whisk together until creamy and smooth. Taste and add more lime or Tajín if needed

Dress and Chill:

Pour the dressing over the pasta mixture. Mix everything together gently so the dressing coats all the ingredients. Top with the reserved cheeses and sprinkle more Tajín and cilantro. Cover and chill for at least thirty minutes before serving to let flavors meld

Save

The Cotija cheese is what makes this salad feel like true Mexican street food and my kids love fighting over the crispy bits of cheese that stick to the side of the bowl. If there is one ingredient I never skip it is that sprinkle of Tajín on top for a final pop.

Storage Tips

This pasta salad is happiest in an airtight container in the fridge where it will keep well for up to three days. If the salad firms up after chilling just stir in a little more sour cream or a splash of lime juice to loosen

Ingredient Substitutions

You can swap feta for Cotija if you cannot find Cotija cheese. Frozen or canned corn can step in for fresh especially out of season. Greek yogurt can replace sour cream for a tangy twist

Serving Suggestions

This salad makes a colorful side at barbecues and picnics next to grilled meats or burgers. You can even serve it as a hearty lunch with grilled chicken or shrimp on top. A big wedge of fresh lime or extra cilantro adds freshness at the table

Cultural Notes

Inspired by Mexican street corn known as elote this salad takes all those classic flavors and turns them into something that works for big groups. Cotija cheese and Tajín bring authentic flair and herby cilantro makes it unmistakably festive

Recipe Questions

→ Can I use frozen or canned corn instead of fresh roasted corn?

Yes, you can use thawed frozen corn or well-drained canned corn in place of fresh roasted corn. Roasting it briefly in a pan adds extra flavor.

→ Is there a substitute for Cotija cheese?

Try feta or queso fresco as alternatives if Cotija is unavailable. Both provide a similar salty, crumbly texture.

→ How spicy is this pasta salad?

The spice level comes from jalapeño and Tajín. Adjust the amounts to suit your desired heat level or omit jalapeños for a milder dish.

→ Can this dish be made ahead of time?

Yes, it can be prepared up to a day ahead. Store chilled in an airtight container, and consider adding fresh toppings just before serving.

→ What pasta shapes work best for this salad?

Short, sturdy shapes like trotolle, rotini, or penne hold the dressing and ingredients well, making them ideal choices.