Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 8 oz fusilli spiral pasta (or rotini, farfalle, penne, or rigatoni); 3 ears corn on the cob (or canned corn); 1 red bell pepper, diced; ½ cup black beans, drained and rinsed (about 83 grams, ½ can); ½ cup Cotija cheese, grated; ½ bunch cilantro, chopped; ¼ cup mayonnaise; ½ cup Greek yogurt; 1 small lime, freshly squeezed (or more to taste); 2 tablespoons sriracha sauce; 1 teaspoon chili powder (or more to taste); Cayenne pepper, to taste (use sparingly); Salt and pepper, to taste; 4 green onions, chopped; Chili powder, to sprinkle

Jump to Recipe· 3.8 from 61 reviews

If you’re craving a dish that electrifies your taste buds with vibrant, fresh flavors and creamy, tangy goodness, then you’re in for a treat with this Mexican Street Corn Pasta Salad Recipe. Imagine perfectly cooked pasta tossed with sweet corn, zesty lime, smoky chili powder, and the bold punch of Cotija cheese, all wrapped in a luscious homemade dressing that sings with mayo, Greek yogurt, and just a touch of heat. It’s a summery, crowd-pleasing salad that’s as colorful as it is satisfying, perfect for potlucks, barbecues, or any time you want to bring a little fiesta to your table.

Ingredients You’ll Need

A white plate with six colorful layers arranged separately. Starting from the top left, there is a layer of chopped bright red bell peppers with a slightly shiny texture, next to it a dark brown layer of whole black beans with a moist look. On the right side, there is a layer of off-white twisted pasta with a soft texture. Below the pasta, bright yellow corn kernels form a thick layer. To the left of the corn, there is a layer of chopped fresh green onions. In the center, there are small white crumbles of cheese with a few fresh green cilantro leaves and three lime wedges placed on top. The plate sits on a white marbled surface with natural light enhancing the fresh colors of the food photo taken with an iphone --ar 4:5 --v 7

Getting this Mexican Street Corn Pasta Salad Recipe just right is all about simple, fresh ingredients that each play a key role. From the tender pasta spirals to the smoky charred corn and creamy dressing, every element adds a unique texture and flavor that builds the dish’s irresistible character.

8 oz fusilli pasta: Spiral shapes hold onto dressing beautifully, but you can switch to rotini, farfalle, penne, or rigatoni if you like.
3 ears corn on the cob: Fresh corn is best for sweetness and texture, but canned corn works well in a pinch.
1 red bell pepper diced: Adds crispness and a pop of color to brighten the salad.
½ cup black beans: Rinsed and drained, these boost the salad with fiber and protein.
½ cup Cotija cheese grated: This salty, crumbly cheese is the perfect finishing touch for authentic flavor.
½ bunch cilantro chopped: Fresh cilantro offers herbal brightness and a classic Mexican flair.
¼ cup mayonnaise: Creates the creamy base that brings everything together.
½ cup Greek yogurt: Adds tang and creaminess with a lighter touch.
1 small lime fresh juice: Zesty lime juice is the heart of the salad’s bright flavor profile.
2 tablespoons sriracha sauce: Provides a mild kick and balances the creaminess.
1 teaspoon chili powder: Imparts smoky heat and depth of flavor.
Cayenne pepper to taste: Use carefully to add spice; it heats fast!
Salt and pepper to taste: Essential seasoning to bring all flavors in harmony.
4 green onions chopped (garnish): Adds freshness and a mild onion bite for serving.
Additional chili powder (garnish): Sprinkled on top for extra flavor and visual appeal.

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the Pasta

Start by boiling a large pot of water, then add your pasta and cook it until al dente, following the package instructions. Cooking pasta properly is crucial because you want it tender but still firm enough to hold the creamy dressing and mix with the other ingredients without turning mushy. Once cooked, drain the pasta and set it aside while you prepare the rest.

Step 2: Prepare the Corn

For the most authentic flavor in the Mexican Street Corn Pasta Salad Recipe, try grilling the corn; it adds a smoky char that blends beautifully with the creamy dressing. Remove the husks and silks, brush the ears with olive oil, salt, and pepper, and grill over medium-high heat, turning often until lightly charred, about 10 to 15 minutes. Let the corn cool, then carefully slice the kernels off the cob. If grilling isn’t an option, boiling the corn for 5 to 10 minutes works just as well, or you can use canned corn in a pinch — just be sure to drain and rinse it.

Step 3: Make the Dressing

Combine mayonnaise, Greek yogurt, fresh lime juice, sriracha sauce, chili powder, cayenne pepper, salt, and pepper in a mason jar or bowl. Whisk briskly until smooth and creamy. The blend of mayo and Greek yogurt creates a luxurious, tangy base that perfectly balances the sweetness of the corn and the spice from the chili powders. Remember to add cayenne pepper sparingly to keep the heat just right for your taste.

Step 4: Assemble the Salad

In a large mixing bowl, toss together the drained pasta, grilled corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Pour your freshly made dressing over the mix and stir until every bite is coated. Taste and add salt or pepper as needed. This is where all the flavors meld into that magical Mexican Street Corn Pasta Salad Recipe you’re craving.

How to Serve Mexican Street Corn Pasta Salad Recipe

A white bowl filled with a colorful pasta salad made of rotini pasta mixed with black beans, yellow corn, chopped red bell peppers, and green onion pieces evenly spread throughout. On top, several lime wedges are arranged in the center, surrounded by a sprinkle of white crumbly cheese and a light dusting of paprika or chili powder. The bowl sits on a white marbled surface with some pasta pieces and cilantro sprigs scattered around, creating a fresh and vibrant look photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish off this salad with style and a little extra flare, sprinkle chopped green onions on top for a fresh crunch and additional burst of mild onion flavor. A light dusting of chili powder adds a beautiful color contrast and an enticing aroma every time you serve.

Side Dishes

This Mexican Street Corn Pasta Salad Recipe pairs wonderfully with grilled meats like chicken, shrimp, or steak, making it the perfect partner for a backyard barbecue. It’s also fantastic alongside soft tacos or quesadillas, enhancing your meal with its vibrant, zesty personality.

Creative Ways to Present

For a party-friendly twist, serve the salad in individual mason jars or small bowls to make it easy for guests to grab and enjoy. You can also use colorful serving dishes or platter to highlight the beautiful contrast of yellows, reds, greens, and white — making every bite as visually inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store leftover Mexican Street Corn Pasta Salad Recipe in an airtight container in the refrigerator for up to 3 days. Because it has a creamy dressing, the flavors will meld and deepen as it chills, but the salad is best consumed fresh or within a couple of days to enjoy the optimal texture and brightness.

Freezing

This salad does not freeze well since the mayonnaise and yogurt-based dressing may separate upon thawing, and the fresh vegetables can become watery. It’s best to enjoy the Mexican Street Corn Pasta Salad Recipe fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature, so reheating is not recommended. Simply take the leftover salad out of the fridge a few minutes before serving to let it warm slightly and enhance the flavors.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well if fresh isn’t available. Just thaw and drain it thoroughly before mixing it into the salad. While it won’t have the slight smoky char that grilling fresh corn offers, the sweetness and texture still shine through nicely.

How spicy is this Mexican Street Corn Pasta Salad Recipe?

The heat level is totally adjustable since you control the amount of chili powder, cayenne, and sriracha. Start with small amounts if you’re sensitive to spice, then add more gradually until it reaches your perfect level of kick.

Can I make this salad vegan?

To make a vegan version, substitute the mayonnaise and Greek yogurt for plant-based alternatives, and replace the Cotija cheese with a vegan cheese or nutritional yeast for a cheesy flavor. Keep in mind the dressing will be slightly different, but still delicious.

How long does this salad stay fresh?

For best taste and texture, eat within 3 days of making. Stored properly in the fridge, it will stay fresh and safe to eat, but the corn and herbs may start to lose their crispness after a few days.

Can I prepare parts of the recipe ahead of time?

Absolutely! You can cook the pasta and corn a day ahead and keep them refrigerated separately. Prepare the dressing in advance too. Just toss everything together and mix when ready to serve for the freshest, most flavorful experience.

Final Thoughts

This Mexican Street Corn Pasta Salad Recipe is a delightful burst of flavor and texture that’s sure to become a favorite in your recipe rotation. It’s fresh, creamy, and packed with the bold tastes that bring the spirit of Mexican street food straight to your plate. Whether you’re feeding a crowd or just treating yourself, give this recipe a try—you’ll find it’s as easy as it is unforgettable.