Street Corn Pasta Salad

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This Street Corn Pasta Salad is a take on delicious Mexican street corn and is the perfect side dish for taco night, a party, or a summer cookout.

Have you ever tried Mexican Street Corn? It’s incredible! It’s so simple, yet so flavorful and such a treat. Authentic Mexican street corn starts with corn on the cob and then is slathered in mayonnaise, queso fresco, lime juice, and chili powder.

Street Corn Pasta Salad has all the ingredients of traditional Mexican street corn, but uses canned fire roasted corn, for a short cut, and has pasta. I also added cilantro because it complements the salad so well. If you have time to grill fresh corn on the cob, definitely do that to knock this pasta salad out of the park!

What you’ll need

• Short-Cut Pasta (such as Rotini): Choose a short pasta with lots of twists or ridges—like rotini, fusilli, or even bowties—so it can soak up all the creamy, zesty dressing. Cook it just to al dente so it holds its shape in the salad.
• Corn (Fire-Roasted, Fresh, or Grilled): Fire-roasted canned corn brings a smoky, charred flavor with no extra effort. For peak summer flavor, use fresh corn on the cob—boiled, roasted, or grilled—then slice the kernels off. Grilled corn adds extra depth and sweetness.
• Fresh Cilantro (Lots!): This herb adds a fresh, citrusy brightness that balances the richness of the dressing. If you’re not a fan of cilantro, a little chopped parsley or green onion can work in a pinch, but cilantro is traditional and gives it that street corn flavor.
• Red Onion: Sharp, slightly sweet, and colorful, red onion adds a bit of crunch and zing. Dice it finely so it doesn’t overpower each bite.
• Sour Cream: Adds a cool tang and creamy base for the dressing. It lightens up the mayonnaise and gives that slight tartness you expect in Mexican-style corn dishes.
• Mayonnaise: The creamy backbone of the dressing. It helps bind everything together and gives the salad that rich, indulgent texture.
• Queso Fresco or Cotija: These salty, crumbly cheeses are key to authentic street corn flavor. Cotija is drier and saltier, while Queso Fresco is milder and softer. Both are delicious—use whichever you have access to.
• Limes (Juice and Zest): brings acidity and brightness to the the salad
• Jalapeño: Adds a mild kick and fresh green flavor. If you like heat, leave the seeds and white membrane in. For less spice, remove them before dicing. Want even more heat? Try serrano peppers instead!
• Seasonings– salt, black pepper, paprika, chili powder, and garlic powder

How to make it

Prep the Pasta: Cook pasta in salted, boiling water according to package directions. Drain and rinse in cold water to stop the cooking. Add the drained pasta to a large mixing bowl. Next, to the bowl with the pasta add in the drained fire roasted corn and red onion.

Make the Dressing: In a separate bowl whisk together the sour cream, mayonnaise, Queso Fresco (reserving some for garnish), cilantro (reserving some for garnish), the zest and juice of the limes, jalapeño, and seasonings-salt, pepper, paprika, chili powder and garlic powder. Pour the dressing over the pasta.

Put it together: Mix together until well coated. Add more seasonings to taste. 

That’s it! Wasn’t that so easy!? Garnish with extra queso fresca and cilantro. Serve room temperature.

This pasta salad can be made the day before to save time.

If you like it spicy, add cayenne pepper, increase the chili powder and leave the seeds in the jalapeño- or use a spicier pepper.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

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