Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb (450g) dried pasta of choice (gemelli, fusilli, farfalle, or orecchiette recommended); 4 corn on the cob (or 3 cups frozen corn); ½ red onion, chopped; ½ cup fresh cilantro, chopped; ½ cup fresh basil, chopped; 1 jalapeño, sliced or chopped; ½ cup Cotija or crumbled feta cheese; 1 large avocado, diced; ¾ cup Greek yogurt; 2 limes, juiced; ½–1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon sea salt; ¼ teaspoon ground black pepper; ¼ teaspoon ground cumin; ¼ teaspoon garlic powder

Jump to Recipe· 3.8 from 52 reviews

If you’re searching for a dish that bursts with vibrant flavors, creamy textures, and a hint of smoky char, this Mexican Street Corn Pasta Salad Recipe is exactly what you need in your life. Perfect for summer gatherings or a refreshing weekday lunch, it combines the sweetness of charred corn with the freshness of herbs, the richness of avocado, and the tangy bite of Cotija cheese, all tossed together in a luscious, spiced Greek yogurt dressing. Once you try this salad, it quickly becomes your go-to for meal prep and impressive side dishes that everyone will rave about.

Ingredients You’ll Need

The image shows a wooden board on a white marbled surface with four bright yellow corn cobs placed side by side, their kernels glossy and fresh. Above the corn, there is a shiny dark green jalapeño pepper. Below the corn, there are two halves of an avocado with smooth green flesh and one half showing a brown seed. Next to the avocado, there's a small section of purple and white onion. Around the board, on the white marbled surface, there are four lime quarters and two lime halves showing juicy interiors. To the left side, there is a small white bowl filled with white sour cream, a small scalloped white dish holding different spices in shades of red, brown, beige, and white grains, and another white bowl filled with white crumbled cheese. Fresh leafy green herbs are spread near the bowls, and at the bottom right corner, a white bowl full of uncooked yellow twisted pasta spirals is visible. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, fresh ingredients that each play an essential role in building the salad’s gorgeous layers of flavor, texture, and color. From sweet corn to creamy avocado to aromatic herbs, every bite delivers something special.

Pasta (1 lb): Choose gemelli, fusilli, farfalle, or orecchiette for great texture and great sauce absorption.
Corn (4 ears fresh or 3 cups frozen): Char or sautéed for that irresistible smoky sweetness.
Red onion (½, chopped): Adds a crisp and slightly sharp contrast to the creaminess.
Fresh cilantro (½ cup, chopped): Brings a herbal brightness that wakes up the palate.
Fresh basil (½ cup, chopped): Adds a mildly sweet, aromatic depth.
Jalapeño (1, sliced or chopped): Provides just the right kick of heat to enhance flavors.
Cotija or feta cheese (½ cup, crumbled): Salty and crumbly, perfect for balancing creamy elements.
Avocado (1 large, diced): Offers buttery richness and a dreamy texture.
Greek yogurt (¾ cup): Forms the base of the tangy, creamy dressing.
Lime juice (from 2 limes): Adds a zesty citrus pop that brightens the whole dish.
Chili powder (½-1 tsp): Infuses the dressing with gentle warmth and earthiness.
Smoked paprika (1 tsp): Enhances the smoky flavor of the charred corn and adds color.
Sea salt (1 tsp): Essential for tying all the flavors together.
Black pepper (¼ tsp): Adds subtle heat and complexity.
Ground cumin (¼ tsp): Contributes a warm, slightly nutty undertone.
Garlic powder (¼ tsp): Brings a mellow garlic flavor that’s not overpowering.

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Prepare the Corn

If you’re using fresh corn, peel off the husks and lightly brush each ear with olive oil. Place them on a medium-heat grill, turning often to achieve a beautiful char all over – this caramelized flavor is what makes the corn the star of the salad. After about 15 minutes, the kernels will be tender and smoky. Let them cool for about ten minutes, then carefully slice the kernels off the cob. For frozen corn, a quick sauté in a tablespoon of oil until lightly charred will bring out a similar rich, toasty flavor without the grill.

Step 2: Cook the Pasta

Bring a pot of salted water to a boil and cook your chosen pasta to al dente according to the package instructions. Drain the pasta and rinse under cold water to stop the cooking process and keep the noodles from sticking together. This refreshes the pasta and makes it ready to absorb the dressing without getting mushy.

Step 3: Whip Up the Dressing

In a small bowl, whisk together the Greek yogurt, fresh lime juice, chili powder, smoked paprika, sea salt, black pepper, ground cumin, and garlic powder. Taste it and adjust the seasoning as you prefer—this creamy, tangy, and mildly spicy dressing will coat every forkful of the Mexican Street Corn Pasta Salad Recipe beautifully.

Step 4: Combine the Salad

In a large salad bowl, combine the cooked pasta, charred corn, chopped red onion, fresh cilantro, basil, jalapeño, crumbled Cotija or feta cheese, and the diced avocado. Pour the dressing over the salad and gently toss everything together until all the ingredients are well coated. For an extra touch, sprinkle a bit more cheese and some fresh cilantro on top for color and flavor just before serving.

How to Serve Mexican Street Corn Pasta Salad Recipe

A white bowl with a blue rim holds a layered salad with six visible layers arranged in sections. The bottom layer is curly pasta in a pale yellow color. The top layers include bright yellow corn cut into small rounds, a generous amount of white crumbly cheese, finely chopped deep green cilantro, light green sliced avocado, and small pieces of purple-red onion. A creamy light pink sauce with tiny red specks is being added on top with a silver spoon held by a woman's hand. To the side, on a white marbled surface, there are lime wedges, a small bowl of more crumbly cheese, and a bowl with extra sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes take this salad up a notch. A sprinkle of extra Cotija cheese adds a salty burst, while some chopped cilantro enhances freshness and visual appeal. If you want a little added crunch, consider roasted pepitas or chopped green onions for a contrasting texture that makes every bite unforgettable.

Side Dishes

This salad is a star on its own but pairs wonderfully with grilled meats like chicken or steak, or alongside tacos and quesadillas for a full Mexican-inspired feast. It also works beautifully next to spicy dishes because the creamy dressing cools and balances out heat.

Creative Ways to Present

For a fun twist, serve the Mexican Street Corn Pasta Salad Recipe in individual mason jars for portable lunches or party giveaways. Layered with extra avocado and cilantro on top, these jars look festive and make serving a breeze. You can also stuff the salad inside hollowed-out bell peppers for a vibrant, edible bowl that’s as stunning as it is tasty.

Make Ahead and Storage

Storing Leftovers

This pasta salad keeps well in an airtight container in the fridge for up to three days. The flavors actually meld beautifully overnight, making it a perfect make-ahead dish for busy weeks or meal prep lunches. Just give it a gentle stir before serving as the dressing might thicken slightly.

Freezing

Due to the creamy avocado and fresh herbs, freezing this salad is not recommended. The texture of the avocado will degrade, and the fresh herbs can become limp. It’s best enjoyed fresh or within a few days after making.

Reheating

This salad is designed to be served cold or at room temperature. If you prefer a warmer dish, gently warm a portion in the microwave but avoid heating the entire salad, as it can affect the texture and flavor profile.

FAQs

Can I use canned corn instead of fresh or frozen?

While canned corn is convenient, it lacks the bright, fresh, and slightly smoky flavor that fresh or frozen corn provides. If you only have canned, try to drain it well and sauté it to add some char, but the salad is best with fresh or frozen corn.

Is there a substitute for Cotija cheese?

If Cotija is hard to find, crumbled feta cheese is a great stand-in. It offers a similar salty, crumbly texture and tangy flavor that pairs perfectly with the other ingredients.

Can I make this recipe vegan?

Absolutely! Swap the Greek yogurt for a plant-based yogurt, and replace Cotija cheese with a vegan cheese alternative or simply omit it. The salad will still be delicious and packed with flavor.

What pasta shape works best?

Short twisted or bow-tie pasta shapes like gemelli, fusilli, farfalle, or orecchiette hold onto the dressing really well and add lovely texture. However, use whatever you have on hand as the flavors shine regardless.

How spicy is this salad?

The heat level is mild by default thanks to the jalapeño and chili powder. You can easily adjust the spice by adding more or less jalapeño and chili powder according to your preference.

Final Thoughts

Fresh, tangy, and filled with delightful contrasts, the Mexican Street Corn Pasta Salad Recipe is a true crowd-pleaser that shines at any table. It’s easy to make, wonderfully versatile, and always invites second servings. Give it a try for your next gathering or weeknight meal—you’ll soon wonder how you ever lived without it!

Mexican Street Corn Pasta Salad Recipe

Ingredients You’ll Need