Mexican Street Corn Pasta Salad Recipe

I’m excited to share my go-to Mexican Street Corn Pasta Salad Recipe with you—it’s one of those dishes that just shines at summer cookouts, potlucks, or any time you want a vibrant, flavorful salad that’s a little different from the usual. This salad brings together the smoky, charred goodness of Mexican street corn, creamy dressing with a kick, and pasta that makes it hearty enough to be a main or a star side.

What I love most about this Mexican Street Corn Pasta Salad Recipe is how it balances texture and flavor. The sweetness of grilled corn mingles with black beans, fresh bell pepper, and tangy Cotija cheese, all tossed in a tangy, spicy mayo and Greek yogurt dressing. Trust me, once you try it, you’ll find yourself making it again and again.

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Ingredients & Why They Work

Each ingredient in the Mexican Street Corn Pasta Salad Recipe plays a role in creating the perfect balance of textures and flavors—sweet, creamy, spicy, and fresh. Choosing good-quality corn and the right pasta shape helps the salad come together seamlessly.

• Fusilli pasta: Its spiral shape traps the creamy dressing and corn kernels, making every bite flavorful.
• Corn on the cob (or canned corn): Fresh corn, especially grilled, offers that beautiful smokiness and sweetness. Canned works in a pinch, but fresh is best.
• Red bell pepper: Adds a fresh crunch and a pop of color to brighten the salad.
• Black beans: Bring a creamy texture and protein boost, making the salad more filling.
• Cotija cheese: This crumbly Mexican cheese adds saltiness and a lovely tang that pairs perfectly with corn.
• Cilantro: Fresh cilantro lifts the flavors with its herbal brightness.
• Mayonnaise & Greek yogurt: The mayo gives creaminess while Greek yogurt adds tang and reduces heaviness.
• Lime juice: Adds acidity to balance the richness and bring freshness.
• Sriracha and chili powder: Give the salad a spicy kick—you can adjust to your liking.
• Green onions: Used as garnish for extra crunch and mild onion flavor.

Tweak to Your Taste

One of the best things about this Mexican Street Corn Pasta Salad Recipe is how easy it is to make your own. I often adjust the spice level or swap out ingredients to fit what I have on hand, so don’t hesitate to get creative!

• Spice it up: I love turning up the heat with extra sriracha or some chipotle powder—if you’re a fan of smoky heat, it’s a game changer.
• Dairy-free: Simply swap mayonnaise for vegan mayo and use a dairy-free yogurt alternative to keep it creamy.
• Vegetable boost: Fresh corn and bell peppers are great, but adding diced avocado or cherry tomatoes makes a fresh twist I often enjoy.
• Make it tangier: Sometimes I add extra lime juice or even a splash of apple cider vinegar if I feel like the dressing needs a little more zip.

Step-by-Step: How I Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook Pasta Perfectly

I start by boiling a big pot of salted water for the pasta. Using fusilli works great here because it traps all the goodness later on. Cook until al dente, which usually means a minute or two less than the package says—I like my pasta with a little bite, not mushy. Drain the pasta and rinse it briefly under cool water to stop the cooking. Make sure it’s well-drained, so the dressing doesn’t get watered down.

Step 2: Get That Corn Charred or Cooked

The best flavor comes from grilling fresh corn on the cob. I strip the husks and brush the ears evenly with olive oil, salt, and pepper. Then I grill them over medium-high heat, turning every few minutes until you see beautiful char marks all over—usually around 10-15 minutes. If you don’t have a grill, boiling the corn for about 5-10 minutes works well too. Once cool, I carefully slice the kernels off the cob. If you’re short on time, canned corn is an ok backup, but really, fresh grilled corn is worth the extra effort.

Step 3: Mix the Creamy, Spicy Dressing

I combine mayonnaise, Greek yogurt, fresh lime juice, sriracha, chili powder, a pinch of cayenne pepper (sparingly!), and salt and pepper in a small mason jar or bowl. I whisk everything together until smooth and creamy. Adjust the spice level based on your taste—I always start with less cayenne because it sneaks up fast!

Step 4: Toss and Combine

In a large bowl, I mix together the cooked pasta, corn, diced red bell peppers, black beans, crumbled Cotija cheese, and chopped cilantro. Then I pour over the dressing and toss gently until everything’s coated nicely. A final sprinkle of salt and pepper seals the deal. Before serving, I top it off with chopped green onions and an extra pinch of chili powder for a vibrant presentation.

How to Serve Mexican Street Corn Pasta Salad Recipe

Garnishes

I always finish this salad with a generous sprinkle of chopped green onions and a touch more chili powder for that festive pop of color and flavor. Sometimes, if I’m feeling indulgent, I add a little extra Cotija cheese or fresh cilantro leaves for freshness. These little details make it nice and inviting on the plate.

Side Dishes

This Mexican Street Corn Pasta Salad shines alongside grilled meats like chicken or steak, and it’s amazing with classic Mexican dishes like carnitas or fajitas. I’ve also served it with crunchy tortilla chips and it works as a filling main for vegetarian lunches.

Creative Ways to Present

For a fun twist at parties, I like serving this salad in mini mason jars or even as individual salad cups topped with a little extra cheese and a wedge of lime. It’s super festive and perfect for sharing. Another favorite is layering it in a clear trifle dish so you see all those colorful layers—it almost looks like a salad parfait!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors actually deepen overnight, but I recommend adding fresh garnishes just before serving again as the green onions can wilt.

Freezing

This salad isn’t my top freezer candidate because the dressing’s texture changes and pasta can get mushy when thawed. If you want to freeze leftovers, I’d suggest freezing just the grilled corn separately without dressing and adding it fresh after thawing.

Reheating

This pasta salad is best served chilled or at room temperature, so I never reheat it. Just take it out of the fridge 30 minutes before serving to take the chill off and stir gently to bring flavors back together.

FAQs

Final Thoughts

This Mexican Street Corn Pasta Salad Recipe has become one of my absolute favorites because it feels like a celebration of bold, fresh flavors wrapped up in an easy dish anyone can make. Whether you’re feeding a crowd or enjoying a casual dinner, it never fails to impress. I’m sure once you try it, it’ll find a place in your regular rotation too—go ahead, give it a shot and get ready for some seriously happy taste buds!

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