Dessert

Mexican Street Corn Pasta Salad Recipe

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb. penne; Kosher salt, for pasta water; 2 tbsp. unsalted butter; 2 cups frozen or fresh corn; 1/2 cup mayonnaise; 1/3 cup Mexican crema or sour cream; 1 lime, juiced; 1 tsp. chili powder; 1/4 tsp. cayenne pepper; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup crumbled cotija or feta cheese; 1/4 cup finely chopped fresh cilantro

ByElena Hart July 18, 2026July 18, 2026

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Introduction

This Mexican Street Corn Pasta Salad is a vibrant and creamy dish that brings together the flavors of charred corn, zesty lime, and a hint of spice. It’s a perfect side for summer barbecues or a refreshing lunch option any time of the year.

A close-up of a large wooden bowl filled with creamy pasta, showing about two layers of penne pasta coated in a light beige sauce. Mixed evenly throughout are golden yellow pieces of roasted corn, small green herb leaves scattered on top, and white crumbly cheese sprinkled generously across the dish. A black spoon is partly visible on the right side, submerged in the pasta. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. penne
2 tbsp. unsalted butter

2 c. frozen or fresh corn
1/2 c. mayonnaise

1/3 c. Mexican crema or sour cream
1 lime, juiced

1 tsp. chili powder
1/4 tsp. cayenne pepper
Kosher salt

Freshly ground black pepper
1/2 c. crumbled cotija or feta
1/4 c. finely chopped fresh cilantro

Instructions

Step 1: In a large pot of boiling salted water, cook the penne pasta according to package directions until al dente. Stir occasionally to prevent sticking. Drain and set aside.
Step 2: While the pasta cooks, melt the unsalted butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are blistered and slightly charred, about 5 to 8 minutes.
Step 3: In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and cayenne pepper. Season the dressing with kosher salt and freshly ground black pepper to taste.

Step 4: In a large bowl, combine the cooked pasta, blistered corn, crumbled cotija (or feta), and chopped cilantro. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 5: Refrigerate the pasta salad until ready to serve, allowing the flavors to meld together for at least 30 minutes.

Tips & Variations

For extra smoky flavor, grill the corn on the cob before cutting it off to use in the salad.

Substitute cotija cheese with feta if you prefer a milder taste.
Add diced jalapeño or a pinch of smoked paprika for more heat and depth.
Use fresh lime juice for a bright, natural citrus flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a little fresh lime juice if needed to brighten the flavors. This salad is best enjoyed cold or at room temperature.

How to Serve

Three white round plates hold creamy penne pasta mixed with roasted corn kernels and small pieces of chicken. The pasta is light yellow, coated evenly in a creamy sauce with small green herb leaves scattered on top, adding contrast. A black spoon rests on the right plate, partially buried under the pasta. The plates are set on a white marbled textured surface, showing small spots of sauce and corn around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use other short pasta shapes like rotini, farfalle, or shells. Just adjust the cooking time according to the package instructions.

Can I prepare this salad in advance?

Absolutely! Making it a few hours ahead allows the flavors to develop even more. Just store it refrigerated and toss well before serving.

Elena Hart