Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad recipe is creamy, tangy, and packed with bold flavor. An easy side dish perfect for BBQs, potlucks, and taco night!
This is the kind of pasta salad that shows up at a BBQ and suddenly nobody cares about the burgers anymore.
We made this once “just as a side”… and now it’s requested every single time. It’s creamy, a little tangy, packed with flavor, and honestly? It disappears faster than I can say “save me a scoop.”
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
This pasta salad is basically street corn turned into a full-on side dish. It’s creamy, zesty, a little smoky, and loaded with texture. It pairs perfectly with grilled meats, makes a great make-ahead dish, and somehow tastes even better the next day.
Ingredients
- 3 cups pasta (rotini or shells), cooked and cooled – holds all that creamy dressing perfectly
- 2 cups corn (fresh, canned, or frozen) – sweet and juicy, the star of the show
- 1/2 cup mayonnaise – creates that rich, creamy base
- 1/2 cup sour cream – adds tang and balances the richness
- 1/2 cup feta cheese, crumbled – salty and slightly tangy (cotija works too!)
- 1/2 red onion, finely diced – adds crunch and a little bite
- 1/4 cup fresh cilantro, chopped – fresh and herby flavor
- 1 tbsp lime juice – brightens everything up
- 1 tsp chili powder – smoky, mild heat
- 1/2 tsp garlic powder – savory depth
- 1/2 tsp paprika – a hint of sweetness and color
- 1/2 tsp salt – enhances all the flavors
- 1/4 tsp black pepper – just enough kick
Instructions
1. Cook the pasta according to package directions. Drain and rinse with cold water to cool completely.
2. If using fresh or frozen corn, cook it quickly in a skillet or boil until tender. Let cool.
3. In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and pepper. Mix until smooth.
4. Add the cooled pasta, corn, feta cheese, red onion, and cilantro to the bowl.
5. Toss everything together until well coated in the creamy dressing.
6. Taste and adjust seasoning if needed—add extra lime juice or chili powder for more zing.
7. Chill in the fridge for at least 30 minutes before serving for best flavor.
Tips & Tricks
- Char the corn: Toss it in a hot skillet or on the grill for that classic street corn flavor
- Use cotija if you can: It’s more traditional, but feta is a great easy swap
- Don’t skip the chill time: The flavors get so much better after sitting
- Make it lighter: Swap sour cream for Greek yogurt for a protein boost
- Add heat: A diced jalapeño or a sprinkle of Tajin takes it up a notch
Frequently Asked Questions
Can I make this ahead of time?
Yes! This is actually better made a few hours ahead so the flavors can develop.
What pasta works best?
Short pasta like rotini, shells, or bowties hold the dressing best.
How long does it last in the fridge?
Store in an airtight container for up to 3 days. Give it a quick stir before serving.
More Salad Ideas
- Dill & Dijon Red Potato Salad
- Dill Pickle Pasta Salad
- Fully Loaded Potato Salad
- Grilled Corn Salad
- Easy Potato Salad Recipe
- Smashed Potato Salad
- Greek Orzo Salad
This is one of those “accidentally ate three bowls while standing at the counter” recipes… and honestly, no regrets!
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Mexican Street Corn Pasta Salad
Ingredients
- 3 cups pasta rotini or shells, cooked and cooled perfectly
- 2 cups corn fresh, canned, or frozen
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup feta cheese crumbled (cotija works too!)
- ½ red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to cool completely.
- If using fresh or frozen corn, cook it quickly in a skillet or boil until tender. Let cool.
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Add the cooled pasta, corn, feta cheese, red onion, and cilantro to the bowl.
- Toss everything together until well coated in the creamy dressing.
- Taste and adjust seasoning if needed—add extra lime juice or chili powder for more zing.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Nutrition
