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A close-up of Mexican Street Corn Pasta Salad in a bowl, topped with jalapeños, crumbled cheese, and bacon bits.

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines roasted corn, tender pasta, creamy dressing, cotija cheese, and fresh lime for a bold and flavorful side dish. This easy recipe is perfect for cookouts, potlucks, meal prep, and warm weather dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Corn
  • 12 ounces rotini pasta
  • 3 cups corn kernels
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Dressing and Toppings
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 jalapeño finely diced

Equipment

  • Large pot
  • Large skillet
  • Large bowl

Method
 

  1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until tender. Drain and rinse under cold water.
  2. Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 6 to 8 minutes until lightly charred.
  3. Stir in chili powder, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute more.
  4. In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, and honey until smooth.
  5. Add the cooled pasta, seasoned corn, cotija cheese, cilantro, and jalapeño to the bowl.
  6. Toss everything together until evenly coated.
  7. Chill for at least 30 minutes before serving for the best flavor.

Notes

For extra flavor, grill fresh corn instead of using frozen or canned corn. Store leftovers in the refrigerator for up to 4 days.