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; 3 ears corn on the cob (or canned corn); 1 red bell pepper, diced; ½ cup black beans, drained and rinsed (½ can – 83 grams); ½ cup Cotija cheese, grated; ½ bunch cilantro, chopped; ¼ cup mayonnaise; ½ cup Greek yogurt; 1 small lime, freshly squeezed; 2 tablespoons sriracha sauce; 1 teaspoon chili powder; Cayenne pepper, to taste; Salt and pepper, to taste; 4 green onions, chopped; Chili powder, to taste

Jump to Recipe· 4.6 from 24 reviews

I’m so excited to share this Mexican Street Corn Pasta Salad Recipe with you because it’s one of those dishes that instantly brightens up any meal or gathering. It packs all the familiar flavors of classic Mexican street corn—charred sweetness, creamy tang, and spicy kick—into a pasta salad that’s both satisfying and refreshing. Whether you’re looking for a vibrant side dish for your next BBQ or a colorful lunch option, this recipe really shines.

What makes this Mexican Street Corn Pasta Salad Recipe worth trying (if you haven’t already) is how effortlessly it comes together while tasting like you spent hours in the kitchen. I love how the combination of grilled or boiled corn, Cotija cheese, and a zingy, spicy dressing gives simple pasta a fantastic twist. It’s perfect for summer but honestly, I find myself making it year-round because it’s just that good and super versatile!

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Why This Recipe Works

Bold, Vibrant Flavors: The dressing combines creamy mayo and tangy Greek yogurt balanced with lime juice and chili for a zesty bite.
Perfect Texture Mix: Al dente pasta meets sweet, smoky corn and crunchy bell peppers, creating a delightful mouthfeel.
Easy to Customize: You can swap noodles, spice levels, or add protein to make it your own.
Quick Assembly: Most prep can happen simultaneously, making it an excellent last-minute side or potluck star.

A close-up of a white plate filled with a colorful pasta salad made of three main layers. The bottom layer shows small spiral pasta pieces in a light beige color scattered evenly. Above this are layers of dark black beans, bright yellow corn kernels, and red bell pepper chunks mixed in. The top layer is fresh green chopped scallions and herbs, finished with a sprinkle of dark chili powder seasoning that adds texture and a slight reddish-brown contrast. The dish is placed on a white marbled surface with blurred hints of uncooked pasta in a white bowl and green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Mexican Street Corn Pasta Salad Recipe plays a specific role, combining to make a fresh, fulfilling dish that bursts with layers of flavor and texture. When shopping, I recommend focusing on fresh corn if you can get it—you’ll notice the difference right away!

Fusilli pasta: The spiral shape is perfect for trapping the creamy dressing and bits of corn, making every bite flavorful.
Corn on the cob: Fresh corn grilled or boiled delivers that iconic charred sweetness essential to Mexican street corn.
Red bell pepper: Adds a crisp freshness and vibrant color contrast.
Black beans: Bring some earthy protein and a hearty, creamy bite balancing the salad.
Cotija cheese: Its salty, crumbly texture mimics the authentic street corn cheese you’ll love.
Cilantro: Fresh and herbaceous, it brightens up the entire salad.
Mayonnaise & Greek yogurt: Creamy base for the dressing that’s tangy yet rich, cutting the spice nicely.
Lime juice: Provides essential acidity to lift the flavors.
Sriracha & chili powder: Add that signature spicy kick without overpowering the dish.
Green onions: For garnish and an extra pop of sharp freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mexican Street Corn Pasta Salad Recipe is how easy it is to tweak to your tastes. I’ve played around with it enough to find combinations that really hit home for me, but you should absolutely add your personal spin.

Variation: I sometimes swap out fusilli for bow-tie pasta; it holds the dressing and bits just as well and adds a charming shape to the plate.
Spice Level: If you love heat, add extra sriracha or a dash of cayenne, but if you prefer mild, skip the cayenne altogether—it still tastes amazing.
Protein Boost: Adding grilled chicken or shrimp can turn this salad into a full meal, especially for casual dinners.
Seasonal Twist: In winter, I use canned corn with a quick roast in a hot pan to mimic that smoky flavor when fresh corn isn’t available.

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

Step 1: Cook the Pasta to Perfection

First things first, bring a large pot of salted water to a boil and cook your pasta until it’s just al dente. I like fusilli for this salad, but you can use rotini or even penne. Don’t overcook it because you want some firmness to hold the dressing without getting mushy. Once cooked, drain well and set aside while you prepare the other ingredients.

Step 2: Char or Cook Your Corn

Now for the star of the show: the corn. If you can, grilling the corn on the cob adds fantastic smoky depth—brush the ears with olive oil, sprinkle salt and pepper, then grill while turning every few minutes until the kernels are lightly charred. If grilling isn’t an option, boiling works just fine too; just remove husks and silks, boil for 5-10 minutes until tender, cool it down, and slice off the kernels. Canned corn is a handy shortcut, but roasting it in a hot pan for a few minutes adds that extra touch.

Step 3: Whip Up the Creamy, Spicy Dressing

In a mason jar or small bowl, combine mayonnaise, Greek yogurt, freshly squeezed lime juice, sriracha sauce, chili powder, and a pinch of cayenne pepper. Whisk or shake vigorously until smooth and creamy. Taste and adjust lime or spice levels to suit your preferences—remember, cayenne adds heat quickly, so start cautiously!

Step 4: Toss It All Together

In a large bowl, mix together the cooked pasta, corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Pour the dressing over everything and toss gently but thoroughly, making sure every piece is coated. Season with salt and pepper to taste. This is where the magic happens—everything blends into that irresistible Mexican Street Corn Pasta Salad Recipe flavor you’re craving.

Step 5: Garnish and Serve

Just before serving, sprinkle the salad with freshly chopped green onions and a dash of chili powder for extra color and zing. If you love cheese, don’t hesitate to add a little extra Cotija on top—it really amps up that signature street corn vibe!

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Tips from My Kitchen

Don’t Skip the Lime: Fresh lime juice is the secret that brings brightness and balances the creamy dressing.
Grill the Corn If You Can: I’ve found that grilling creates those irresistible smoky notes that canned corn just can’t match.
Mix Dressing Separately: Whisking the dressing alone before combining helps it coat the pasta evenly without clumps.
Mind Your Spice Levels: I learned to add cayenne very slowly—I’d rather add more later than make it too fiery at once.

How to Serve Mexican Street Corn Pasta Salad Recipe

The dish is a white bowl filled with three layers. The bottom layer is spiral pasta, beige in color with a slight texture from cooking. The middle layer consists of black beans and yellow corn kernels mixed with small pieces of red and green bell peppers, adding bright pops of color. The top layer has chopped green onions sprinkled all over, with wedges of fresh green lime placed evenly on top. The whole dish is lightly dusted with a white crumbly cheese and a reddish-brown spice powder, creating a colorful, fresh, and textured look. The bowl is placed on a dark wooden table with some scattered pasta, green herbs, and golden cutlery around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my Mexican Street Corn Pasta Salad Recipe with chopped green onions and a little extra Cotija cheese for that authentic finish. For a bit more color and heat, a light sprinkle of chili powder over the top adds just the right pop.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak, making for a complete meal. I also love serving it alongside crispy tortilla chips or warm street-style tacos to complement the flavors and textures.

Creative Ways to Present

For get-togethers, I like serving it in mini mason jars or layered in glass bowls to show off the colorful components. I’ve even turned it into a festive buffet item, letting guests add extra toppings like avocado chunks or jalapeños to customize their servings.

Make Ahead and Storage

Storing Leftovers

Once mixed, store leftover Mexican Street Corn Pasta Salad Recipe in an airtight container in the fridge. It keeps well for up to 3 days, making it perfect for packing lunches or quick snacks. Just give it a gentle stir before serving to redistribute the dressing.

Freezing

Because of the fresh veggies and dairy-based dressing, I generally don’t recommend freezing this salad as the texture and flavor can change. I’ve tried once or twice, and it just doesn’t hold up as nicely.

Reheating

This salad is best enjoyed cold or at room temperature. If your pasta feels a little firm after refrigeration, I recommend letting it sit out for 20 minutes before serving rather than reheating. Enjoying it fresh keeps those vibrant textures and flavors intact.

FAQs

Can I use frozen corn instead of fresh corn for this Mexican Street Corn Pasta Salad Recipe?

Absolutely! If fresh corn isn’t in season, thawed frozen corn works well. I recommend sautéing it in a hot skillet for a few minutes to get some caramelization that mimics grilled corn’s flavor before adding it to the salad.
Is there a dairy-free version of this Mexican Street Corn Pasta Salad Recipe?

Yes! Swap out the mayo and Greek yogurt for your favorite dairy-free alternatives like vegan mayo and coconut yogurt, and use a dairy-free cheese substitute or skip it. The salad will still be creamy and delicious.
How spicy is the Mexican Street Corn Pasta Salad Recipe?

The spice level is mild to medium, thanks to the sriracha and optional cayenne pepper. You can easily adjust by adding more or less depending on your heat preference. I start sparingly and increase as needed to keep it balanced.
Can I prepare Mexican Street Corn Pasta Salad Recipe in advance?

Yes! You can prepare the salad a few hours ahead and keep it refrigerated. Just add garnishes like green onions and extra cheese right before serving to keep them fresh and vibrant.

Final Thoughts

If you’re after a crowd-pleasing pasta salad that balances comfort with a bold flavor punch, trust me when I say this Mexican Street Corn Pasta Salad Recipe is a must-try. It’s my go-to when I want something that feels festive without fuss, and I’ve noticed friends keep asking me to bring it to every get-together. I’m sure you’ll love how it brings a little sunshine and spice to your table, just as it does to mine. Go ahead, make it, share it, and enjoy every bite!